October 04, 2016 3 min read

Light, flaky, crispy, and so buttery… Yes! We’re talking about delicious croissants!

Baking croissants is certainly a little complicated because it takes science and time to get the ideal crust and interior. But having the finest croissant does make the challenge worth it, so there is a point in trying!

Now butter is the main ingredient in making a croissant, but what if you could actually ditch the dairy and create a vegan version?

Like the original version, the process is still long and involved with many steps, but we use dairy-free butter, aka non-hydrogenated vegan margarine, in our take on the vegan croissant. There is no trans-fat or dairy in this recipe, making it perfect vegan baking.

This week’s recipe isVegan Matcha Green Tea Croissants from Judith aka@addictissima.

Vegan Matcha Green Tea Croissants classic recipe using vegan butter. They make the toasty and flaky breakfast pastry to start a new day

Judith is an active fitness trainer and matcha lover from Barcelona. She has advocated creating a plant-based diet for herself, and is living a positive and healthy lifestyle. Judith loves making and sharing her vegan recipes, especially those of the matcha variety. Check out Judith and her vegan journey at:

Judith’s matcha croissants take roughly six hours to make but don’t let that deter you… the end result will be totally worth it.

This vegan version still creates the flaky and crispy crust texture with a delightfully tender layered interior, similar to the buttery feel everyone loves about croissants. Moreover, the subtle hint of earthy matcha green tea creates a charming flavor and color. And what is better than a homemade batch of vegan croissants for breakfast?

Green Tea Matcha Vegan Croissants


  • 500g bread flour (can substitute half with all-purpose flour)
  • 8g matcha green tea
  • 10g Himalayan salt
  • 250ml water
  • 25g dry yeast
  • 280g non-hydrogenated margarine (e.g.Earth Balance), cubed and chilled
  • 50g coconut sugar


-Prepare the dough-

  1. Mix salt, sugar, matcha, water, yeast and bread flour, kneading well on a floured surface till combined.
  2. Cover the dough with a cloth and let it rest for 10 minutes.
  3. Combine the dough with the yeast and a little bit of water
  4. Take 2 tbsp of margarine and melt it, mixing in 1 tsp at a time to the dough until the mixture is smooth
  5. Cover and let it rest for another 15 minutes
  6. Roll the dough out into a ball and place it in a bowl covered with plastic wrap
  7. Refrigerate the dough for two hours to relax the gluten.

-Prepare the ‘butter’ square-

  1. Mix the rest of the margarine cubes, all-purpose flour and salt on a low speed in a bowl until just combined.
  2. Place the mixture on a sheet of plastic wrap and shape it into a 7-inch square.
  3. Wrap the square with plastic wrap and shape it to a more accurate square.
  4. Refrigerate for at least one hour.

-Fold the dough-margarine square-

  1. Take the dough out of the fridge and roll it into a 11-inch square on a floured surface.
  2. Remove the plastic wrap from the margarine square and place it diagonally on top of the dough.
  3. Fold the corners of the dough over the margarine square and pinch the corners together to conceal it and make the margarine pliable to be rolled with the dough.
  4. Roll out the sealed dough from the center towards the edges to make a 14-in square.
  5. Dust the dough with more flour if it begins to stick to anything.
  6. Fold the dough as if you are folding a tri-fold business letter.
  7. Fold it into another three folds, turning it into a square.
  8. Wrap the dough and refrigerate for two hours.
  9. Repeat steps 17-19 to build more layers of dough and butter.

-Bake, bake, bake and enjoy!-

  1. Once the dough has set, roll it out into a 20-inch square and cut it into six equal rectangles.
  2. Cut each rectangle diagonally to make 12 triangles.
  3. Stretch the triangles carefully so it’s 1-in longer and still symmetrical.
  4. Roll the triangle from the base to the tip, placing it on the baking sheet with parchment paper.
  5. Loosely cover for one hour to allow it to rise at room temperature.
  6. Brush wash each croissant with a mixture of water and a pinch of salt and sugar.
  7. Bake in a preheated oven at 180oC for 15-20 minutes until golden.
  8. Remove from the oven and let them cool before serving.

Light, Flaky and delicious vegan matcha croissants brings the new twist for a classic French pastry with the hint of earthy green tea matcha.

Oui! Grab these croissants for breakfast and see yourself wanting to bake them more often - no matter how long they take.


Want more matcha recipes? Here’s what you can do:

Our Reviews

Let customers speak for us

2010 reviews
like very much

the matcha is a realy nice product. we us it almost daily. the order process is fine and deliver is good.one issue would be your associatation with SHOP i do not like this company as well as other third party companys that want to save your credit info.


I needed to contact customer service. E-mail did not exist.


I saw you sell on Amazon for less money. I tried to contact you and the e-mail was invalid. I tried e-mailing for days and the response was always the same.....invalid e-mail. does not exist. The only contact number on your website was Australia. Then I see this matcha was shipped from an Amazon facility in Kentucky - but I did not get the Amazon price! ???. I tried to file a claim with my financial institution - what a headache. I can’t rate a product that has no customer service contact. So frustrating!

Bought organic & ceremonial

I have had better matcha expected a mind blowing yummy & mind focus matcha, not so much ⭐️one star only

Ceremonial grand and the organic .

I have had a sweeter more matcha flavor in other matcha so that just tells me not all matcha are equal I give it 2 stars. I really want to love it but not as good as PIQUE brand