Make the Easy Vegan Croissant Dough: Mix dry ingredients in a large mixing bowl. Grate the frozen vegan butter into the bowl, stopping once or twice to cover the grated butter with the dry mix before continuing. Stir, breaking up any larger clumps.

Add cold plant-based milk and mix until rough dough forms and all the dry flour is incorporated. Cover the bowl with a plate and chill in the fridge for 1 hour.

Roll and Fold: On your work surface dusted with flour, pat the dough into a rough rectangle. To flatten, press the rolling pin lightly into the middle, then repeat an inch below, repeat until you reach side of the dough closest to you. Then do the same with the side away from you. Flatten further by rolling. Only roll away and towards yourself; not sideways. Flour as needed to prevent sticking.

With the dough is about 20" long (50cm), fold the two ends to meet at the center. You can cut the ends to piecemeal an even top layer. Then fold one end to another to meet (like a book). Turn the dough 90° so the folded edges are to the right and left of you.

Repeat flattening, the 2 types of folds and 90° turn. Afterwards, the dough may be tough to roll out without tearing. So instead place it back in the bowl, cover, and chill for 30 minutes to relax.

Return the dough to your work surface. Have folded edges to either side. Repeat flattening and the 2 types of folds one final time.

Final Roll, Cut & Shape: Flatten and roll out the dough to about 21" long and 11" wide (53cm long x 28cm). Trim the edges for a truer rectangle shape. Aim for 20" by 10" after trimming.

To make 6 large croissants: Along one long size, make a mark every 6.5" (16.5 cm). On the other side, make a mark at 3.25" (8.25cm), then every 6.5" (16.5cm) afterwards. Connect the marks to make 7 triangles; 2 narrow on each end, 5 full-sized.

Make a short cut at the base of each full-sized triangle. Pull stretch apart gently, then roll up, ending with the tip under the croissant.

The top layer will make a triangle shape; this will be the direction of the crescents inner side. Gently nudge the croissant into a crescent shape with the ends meeting. Optionally pinch together.

Overlap the two narrow triangles slightly and use rolling pin to flatten the seam. Roll up like the other full-sized pieces. Place it and all the other crescents on to a parchment-lined baking sheet.

Spray tops with water. Then soak a lint-free kitchen towel in warm water, wring out, then gently cover the croissants. Let rise in a WARM, draft-free location until doubled in size; about 2 hours.

Bake: When the croissants have doubled in size, remove from the oven but keep covered. Pre-heat the oven to 400°F (about 15 minutes). Uncover the raw crescents carefully. You may need to moisten the top of the cloth for it to release cleanly. Then bake your croissants at 400°F for 10 minutes. Turn the heat down to 350°F and continue baking 20 - 25 minutes or until golden brown.