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Mix together 360g flour, 1.5 tsp salt, 3 Tbs sugar, and 1 tsp active dry yeast in a bowl
Shave 8 ounces of cold vegan butter into the dry ingredients, mixing occasionally so the flour coats the butter shavings
Mix in ½ cup cold water and ½ cup cold unsweetened soymilk until a shaggy dough forms
Rest the dough in the fridge for at least one hour
Divide the dough in half and roll each half into a rough rectangle
Perform three sets of trifolds on each portion, ensuring the seam side is on the inside
Wrap the dough in plastic wrap and refrigerate for about 24 hours
Divide the dough into quarters and roll out into rectangles
Cut the dough into triangles to form croissant shapes
Place croissants on sheet pans, spacing them at least 4 inches apart
Let croissants rise at room temperature until double in volume (about 4-5 hours) or defrost and rise overnight if frozen
Bake at 350°F for 20-25 minutes until golden brown