Can I eat croissants dairy free?

Eating croissants without dairy is absolutely possible for people with lactose intolerance or dairy allergies. With the right substitutions and tweaks to traditional croissant recipes, you can enjoy flaky, buttery, croissants without the dairy.

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Quick Answer

Yes, you can eat croissants dairy free by using non-dairy milk, butter substitutes, and egg substitutes in croissant recipes. Common dairy free ingredient swaps include:

Non-dairy milk like almond milk or oat milk instead of cow’s milk

Vegan butters or margarines instead of butter
Flax eggs or commercial egg replacers instead of eggs

With these simple substitutions, you can make delicious dairy free croissants at home. Many grocery stores also carry dairy free croissants in the bakery section.

Do traditional croissants contain dairy?

Yes, traditional croissants are made with ingredients that contain dairy. Here are the common dairy ingredients in croissants:

Milk – Most croissant dough recipes call for milk. The milk helps make the dough rich and tender.
Butter – Butter is the main ingredient that gives croissants their iconic flaky layers. Typical recipes use a lot of butter.

Eggs – Many croissant dough recipes also contain eggs, which provide moisture, richness, and structure.
Cream – Some recipes use heavy cream or milk powder for extra moisture and flavor.
Cheese – Cheese croissants contain dairy-based cheese fillings like cheddar or gruyère.

So if you want to make your croissants dairy free, you’ll need to find substitutes for the milk, butter, eggs and any cheese fillings.

What dairy free milk works best?

The best non-dairy milk for croissants is one that has a rich consistency and neutral flavor. Good options include:

Almond milk – Has a creamy texture that works well in baked goods. Choose unsweetened.

Oat milk – Provides thickness and richness similar to dairy milk. Also choose unsweetened.
Soy milk – Works well in baking and has a decent amount of protein. Pick plain, not vanilla.
Cashew milk – Extremely smooth and creamy, great for baking. Use unsweetened.

Coconut milk and rice milk are not ideal for croissants. Coconut milk can impart too much flavor, while rice milk is too thin. Steer clear of sweetened non-dairy milks as well.

Ideally use a milk that contains at least 3 grams of fat per serving. Higher fat content helps mimic the richness of dairy milk. Oat and cashew milk tend to be higher in fat than almond or soy.

What butter substitutes work?

Since traditional croissants get their flaky layers from liberal amounts of butter, choosing the right dairy free butter alternative is vital. Here are some good options:

Vegan butter – Made from plant-based oils. Has a similar fat content and texture to dairy butter.
Margarine – Made from vegetable oils. Look for non-hydrogenated margarines with no trans fat.
Coconut oil – Has a high fat content and becomes spreadable if warmed. Imparts light coconut flavor.

Shortening – Excellent for flaky pastry doughs. Opt for non-hydrogenated vegetable shortening.

When baking, use vegan butter and margarines in a 1:1 ratio to replace regular butter. You may need to use 25-50% more coconut oil or shortening to get the right consistency.

Ghee and lactose free butter still contain dairy proteins so they are not safe for people with milk allergies. Always check labels to be sure your butter substitute is 100% dairy free.

What binders can substitute eggs?

Eggs help bind the croissant dough together. Without them, the pastry can lack structure. Here are some common egg substitutes for baking:

Flax eggs – 1 Tbsp ground flaxseed + 3 Tbsp water per egg. Works as a binder.
Chia seeds – 1 Tbsp chia seeds + 3 Tbsp water per egg. Also acts as a binder.

Applesauce – Replace each egg with 1⁄4 cup applesauce. Provides moisture.
Banana – Use 1⁄4 mashed banana per egg. Adds moisture and binding.
Commercial egg replacers – Made from starches that mimic eggs when mixed with water.

For croissants, flax eggs make the best substitution. The viscous gel mimics the binding properties of eggs. Always allow flax eggs to thicken for 5-10 minutes before baking.

Applesauce and bananas add plenty of moisture but less binding. Commercial egg replacers work well but may impart a slightly starchy texture.

How do you make dairy free croissant dough?

Making croissant dough dairy free uses the same general method as traditional croissants. The main difference is swapping the dairy ingredients for plant-based alternatives.

Here is an overview of the dairy free croissant dough process:

Proof the yeast – Mix together the yeast, sugar and non-dairy milk. Allow to sit for 5-10 minutes until frothy.
Make the dough – Whisk together the non-dairy milk and vegan butter mixture. Add in the flour, salt and egg substitute. Knead into a smooth dough.

Chill the dough – Wrap dough and refrigerate for at least 1 hour. Allows the dough to relax for easier rolling.
Laminate the dough – Roll out the chilled dough and spread with vegan butter. Fold into thirds. Chill, roll and fold again. Repeat 3-4 times to create layers.
Shape croissants – Roll out laminated dough to a long rectangle. Cut triangles and roll up starting at the wide end.

Proof croissants – Place shaped croissants on a baking sheet. Cover and let rise until puffy and doubled in size, 1-2 hours.
Bake croissants – Bake at 400°F for 15-20 minutes until deeply golden brown.

The layering and proofing techniques are identical. The vegan swaps make it possible to achieve flaky, buttery croissants without dairy.

Dairy Free Croissant Recipe

This recipe demonstrates how to make dairy free croissants using non-dairy ingredients:

Ingredients

1 1⁄4 cups unsweetened almond milk, warmed
1 Tbsp sugar

2 1⁄4 tsp active dry yeast
1⁄4 cup aquafaba (chickpea liquid)
1 1⁄4 cups unbleached all purpose flour

1 1⁄4 cups bread flour
1 1⁄2 tsp sea salt
1⁄4 cup vegan butter, chilled and sliced

6 Tbsp vegan butter, softened

Instructions

In a small bowl, combine the warm almond milk, sugar and yeast. Allow to sit for 5-10 minutes until foamy.
In a medium bowl, whisk together the aquafaba and vegan butter slices until light and fluffy, about 2-3 minutes.

In a large bowl, stir together the almond milk mixture, aquafaba mixture, flours and salt until a shaggy dough forms.
On a lightly floured surface, knead the dough for 5 minutes until smooth and elastic. Shape into a square.
Wrap the dough tightly in plastic wrap and refrigerate for 1 hour.

On a lightly floured surface, roll the chilled dough into an 8×16 inch rectangle. Spread with the softened vegan butter leaving a 1⁄2 inch border.
Starting at the short end, roll up the dough into a tight log. Wrap in plastic and chill for 30 mins.
Place the log on the counter and pound gently with a rolling pin to soften slightly. Roll into a new 8×16 inch rectangle.

Fold the dough into thirds like a letter. Cover and chill for 30 mins. Repeat rolling, folding and chilling twice more.
Roll the dough into a 20×12 inch rectangle. Cut into 8 triangles. Roll up triangles from the wide end. Place on a parchment lined baking sheet. Cover and let rise for 1-2 hours.
Preheat oven to 400°F. Bake croissants for 15-18 minutes until deeply golden brown. Enjoy!

The full vegan butter and aquafaba give these croissants a rich taste and flaky texture without any dairy. Use this template to make delicious dairy free croissants at home.

Tips for Making Dairy Free Croissants

Follow these tips to ensure homemade dairy free croissants turn out perfectly flaky and delicious:

Use bread flour or strong flour with a higher gluten content. This gives the best rise and flaky layers.

Chill the dough between folds. Letting the dough rest allows the vegan butter to firm up for better layering.
When shaping croissants, roll from the wide end of the triangle. This creates the iconic croissant shape.
Proof at warm room temperature, not above 85°F. Too much heat can melt the vegan butter before baking.

Bake until deeply golden brown on the top and bottom. Underbaking leads to doughy interiors.
Store cooled croissants in an airtight container at room temperature up to 3 days. Reheat briefly before serving.

How to adapt any croissant recipe to be dairy free

Don’t have a dairy free croissant recipe on hand? You can easily adapt any standard croissant recipe to be lactose free. Here’s a simple guideline:

Milk – Substitute the milk 1:1 with a non-dairy variety like almond, oat or soy milk. Ensure it’s unsweetened.
Butter – Replace the butter 1:1 with vegan butter sticks or use a 25-50% increase if substituting coconut oil or shortening.
Eggs – Swap each egg for 1 Tbsp flaxseed meal mixed with 3 Tbsp water, or 1⁄4 mashed banana.

Powdered milk – Use non-dairy powdered creamer instead. Or omit entirely.
Cheese – Use vegan cheese shreds. Or make croissants without cheese filling.

With a few simple subs, you can convert almost any basic croissant recipe to be dairy free. The adapted recipe may take some trial and error to perfect, but should give tasty results.

Common questions about dairy free croissants

Do store-bought croissants have dairy?

Most store-bought croissants are made with regular dairy ingredients like milk, butter, and eggs. Always check the label carefully for “milk”, “butter”, “cheese”, “whey” or other dairy-indicating terms.

Some supermarkets sell dairy free croissants in the bakery section, using the substitutions mentioned above. Brands like Whole Foods’ 365 offer vegan croissants. But it’s still smart to read the label when shopping.

Can you use oil instead of butter in croissants?

Replacing butter with oil in croissants is not recommended. Even with chilled dough between folds, vegetable oil does not mimic the properties of butter well enough to create authentic flaky layers.

Stick to using vegan butter, shortening or coconut oil for the best texture. Leave some dairy free butter chunks visible in the dough before folding to get distinct flaky layers.

Do croissant have eggs in them?

Many traditional croissant recipes do contain eggs as a binder and for extra moisture and richness. But it’s possible to leave eggs out of croissant dough or substitute with flax eggs or banana.

Using an egg replacement may result in a slightly less tender croissant interior. But eliminating eggs entirely can still produce delicious dairy free croissants.

Can you make croissants with almond milk?

Yes, almond milk can easily be used to make dairy free croissants. Simply substitute the regular milk in a recipe with an equal amount of unsweetened almond milk.

Almond milk has a neutral flavor and creamy consistency that works well in baked goods like croissants. Just be sure to use unsweetened to avoid adding extra sugar.

The bottom line

Enjoying croissants without dairy is totally doable with the right substitutions. Non-dairy milk, vegan butter, and egg replacers allow you to replicate the taste and texture of classic croissants. With a bit of tweaking to traditional recipes, anyone who is lactose intolerant or avoiding dairy can savor these iconic flakey pastries.