18 Delicious Vegan Pastry Recipes for Sweet Lovers

Calling all sweet tooths and pastry lovers! Whether you’re a seasoned vegan baker or just dipping your toes into plant-based treats, we’ve got something to make your heart (and taste buds) sing. Dive into our roundup of 18 Delicious Vegan Pastry Recipes that promise to satisfy your cravings without compromise. From flaky croissants to decadent doughnuts, get ready to bake your way to bliss. Let’s get started!

Vegan Chocolate Croissants

Who says you can’t enjoy flaky, buttery croissants on a vegan diet? These Vegan Chocolate Croissants are a game-changer, offering all the indulgence without any dairy.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup vegan butter, chilled
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold water
• 1/2 cup vegan chocolate chips
• 1 tbsp almond milk (for brushing)

Instructions

1. In a large bowl, mix the flour, sugar, and salt. Cut in the vegan butter until the mixture resembles coarse crumbs.
2. Gradually add the cold water, stirring until a dough forms. Wrap the dough in plastic and chill for 30 minutes.
3. Roll out the dough on a floured surface into a rectangle. Fold the dough into thirds, like a letter, then roll out again. Repeat this process 3 times, chilling the dough for 10 minutes between folds.
4. Preheat the oven to 400°F. Roll the dough into a large rectangle, then cut into 6 smaller rectangles.
5. Place a tablespoon of chocolate chips at the base of each rectangle, then roll up from the base to the tip. Bend the ends slightly to form a crescent shape.
6. Place the croissants on a baking sheet, brush with almond milk, and bake for 20 minutes until golden and puffed.

The secret to these croissants’ flaky layers? The repeated folding and chilling of the dough, a technique that’s easier than it sounds and totally worth the effort.

Tip: For an extra glossy finish, brush the croissants with a little maple syrup mixed with almond milk before baking.

Easy Vegan Apple Turnovers

These Easy Vegan Apple Turnovers are your ticket to a flaky, sweet, and spiced dessert that’s surprisingly simple to whip up.

Ingredients

• 2 cups peeled and diced apples (about 2 medium apples)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 package (14 oz) vegan puff pastry, thawed
• 1 tbsp almond milk (for brushing)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the diced apples, granulated sugar, lemon juice, cinnamon, and nutmeg until the apples are evenly coated.
3. Roll out the puff pastry on a lightly floured surface and cut into 4 equal squares.
4. Spoon the apple mixture onto the center of each square, then fold the pastry over to form a triangle. Seal the edges with a fork.
5. Brush the tops with almond milk and sprinkle with turbinado sugar.
6. Bake for 20-25 minutes, until the turnovers are puffed and golden brown.

The magic of these turnovers lies in the contrast between the crisp, sugar-speckled crust and the tender, cinnamon-kissed apples inside.

Tip: For an extra touch of indulgence, serve warm with a scoop of vegan vanilla ice cream.

Gluten-Free Vegan Cinnamon Rolls

Who says you can’t enjoy gooey, fragrant cinnamon rolls just because you’re gluten-free and vegan? These rolls are a game-changer, offering all the warmth and comfort of the classic without any of the guilt.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil, melted
• 3/4 cup almond milk
• 2 tbsp maple syrup
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• 1/4 cup vegan butter, softened

Instructions

1. Preheat your oven to 375°F and grease a baking dish with coconut oil.
2. In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.
3. Add the melted coconut oil, almond milk, and maple syrup to the dry ingredients, stirring until a dough forms.
4. On a floured surface, roll the dough into a rectangle about 1/4 inch thick.
5. Spread the softened vegan butter evenly over the dough, then sprinkle with brown sugar and cinnamon.
6. Roll the dough tightly from the long side, then slice into 8 equal pieces.
7. Place the rolls in the prepared baking dish and bake for 20-25 minutes, until golden and fragrant.

These cinnamon rolls surprise with their perfect balance of sweetness and spice, all while being incredibly light and fluffy. The gluten-free dough doesn’t skimp on texture, making every bite as satisfying as the traditional version.

Tip: For an extra gooey center, let the rolls sit for 5 minutes after baking before serving.

Vegan Blueberry Danish

Start your morning with a sweet, flaky Vegan Blueberry Danish that’s as delightful to make as it is to eat. Perfect for those lazy weekend brunches or a special treat any day of the week.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup vegan butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold water
• 1 cup fresh blueberries
• 2 tbsp maple syrup
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Add 1/2 cup chilled vegan butter cubes, working them into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/2 cup cold water, stirring until a dough forms. Roll out the dough on a floured surface into a rectangle.
4. In a separate bowl, toss 1 cup fresh blueberries with 2 tbsp maple syrup, 1 tbsp cornstarch, and 1/2 tsp vanilla extract. Spread the blueberry mixture over half of the dough rectangle.
5. Fold the other half of the dough over the blueberries, sealing the edges. Cut into 4 squares and transfer to the prepared baking sheet.
6. Bake at 375°F for 20-25 minutes, until golden brown. Let cool slightly before serving.

The combination of juicy blueberries and flaky pastry creates a Danish that’s bursting with flavor and texture, making it a standout addition to any brunch table.

Tip: For an extra glossy finish, brush the tops with a little maple syrup before baking.

Healthy Vegan Palmiers

These Healthy Vegan Palmiers are a delightful twist on the classic French pastry, using simple ingredients for a guilt-free treat that’s perfect for any occasion.

Ingredients

• 1 sheet frozen vegan puff pastry, thawed
• 1/4 cup coconut sugar
• 1 tsp ground cinnamon
• 2 tbsp almond butter
• 1 tbsp maple syrup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed vegan puff pastry on a lightly floured surface.
3. Spread 2 tbsp almond butter evenly over the pastry, leaving a small border around the edges.
4. Drizzle 1 tbsp maple syrup over the almond butter, then sprinkle with 1/4 cup coconut sugar and 1 tsp ground cinnamon.
5. Starting from one long side, tightly roll the pastry halfway to the center. Repeat with the opposite side so the two rolls meet in the middle.
6. Using a sharp knife, slice the rolled pastry into 1/2-inch pieces and place them on the prepared baking sheet.
7. Bake for 15-20 minutes, or until the palmiers are golden and puffed.

The combination of almond butter and maple syrup gives these palmiers a rich, caramel-like flavor without any refined sugars, making them a healthier option that doesn’t skimp on taste.

Tip: For extra crispiness, let the palmiers cool on the baking sheet for a few minutes before transferring to a wire rack.

Vegan Raspberry Almond Pastry

Indulge in the sweet and tangy flavors of this Vegan Raspberry Almond Pastry, a delightful treat that’s as beautiful as it is delicious.

Ingredients

• 1 sheet vegan puff pastry, thawed
• 1/2 cup raspberry jam
• 1/4 cup sliced almonds
• 2 tbsp powdered sugar
• 1 tbsp almond milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the vegan puff pastry on a lightly floured surface to a 10×12 inch rectangle.
3. Spread the raspberry jam evenly over the pastry, leaving a 1-inch border around the edges.
4. Sprinkle the sliced almonds over the jam, then carefully roll the pastry from the long side into a log.
5. Cut the log into 8 equal slices and place them on the prepared baking sheet.
6. Bake for 25 minutes, or until the pastries are golden and puffed.
7. While the pastries cool, whisk together the powdered sugar and almond milk to create a glaze. Drizzle over the warm pastries.

The combination of flaky pastry, juicy raspberry, and crunchy almonds creates a texture symphony in every bite.

Tip: For an extra touch of elegance, garnish with fresh raspberries before serving.

Quick Vegan Cheese Danish

Who says you can’t enjoy a flaky, creamy Danish on a vegan diet? This Quick Vegan Cheese Danish is here to prove otherwise, with a luscious cashew-based filling wrapped in puff pastry.

Ingredients

• 1 sheet vegan puff pastry, thawed
• 1 cup raw cashews, soaked overnight
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 tbsp water
• 1 tbsp coconut oil, melted
• 1 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a blender, combine the soaked cashews, maple syrup, lemon juice, vanilla extract, salt, and water. Blend until smooth and creamy.
3. Roll out the puff pastry on a lightly floured surface. Cut into 4 equal squares.
4. Spoon 2 tablespoons of the cashew mixture into the center of each square. Fold the corners over the filling, pinching lightly to seal.
5. Brush the tops with melted coconut oil and bake for 20-25 minutes, until golden and puffed.
6. Let cool slightly, then dust with powdered sugar before serving.

The magic of this Danish lies in the cashew filling—creamy, slightly tangy, and perfectly sweet without any dairy. It’s a game-changer for vegan baking.

Tip: For an extra touch, sprinkle a pinch of cinnamon over the filling before baking for a warm, spiced flavor.

Vegan Pumpkin Spice Pastries

These Vegan Pumpkin Spice Pastries are the perfect treat to cozy up with on a chilly morning, blending warm spices with the rich, comforting flavor of pumpkin.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 3/4 cup pumpkin puree
• 1/3 cup melted coconut oil
• 1/2 cup almond milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup coconut sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.
3. In another bowl, mix 3/4 cup pumpkin puree, 1/3 cup melted coconut oil, 1/2 cup almond milk, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15-18 minutes, or until the pastries are golden and a toothpick inserted into the center comes out clean.

The magic of these pastries lies in their moist, tender crumb and the way the pumpkin and spices meld together for a flavor that’s both vibrant and comforting.

Tip: For an extra touch of sweetness, drizzle the cooled pastries with a simple glaze made from powdered sugar and a splash of almond milk.

Decadent Vegan Chocolate Eclairs

Who says you can’t enjoy the luxurious taste of chocolate eclairs on a vegan diet? These Decadent Vegan Chocolate Eclairs are here to prove that indulgence knows no dietary bounds.

Ingredients

• 1 cup water
• 1/2 cup vegan butter
• 1 cup all-purpose flour
• 4 flax eggs (4 tbsp ground flaxseed mixed with 10 tbsp water)
• 1 cup vegan chocolate chips
• 1/2 cup coconut cream
• 1 tsp vanilla extract
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, bring 1 cup water and 1/2 cup vegan butter to a boil. Reduce heat to low and add 1 cup all-purpose flour, stirring vigorously until the mixture forms a ball.
3. Remove from heat and let cool slightly. Beat in the flax eggs one at a time until the dough is smooth.
4. Pipe or spoon the dough onto the prepared baking sheet in 4-inch logs. Bake for 25 minutes until golden and puffed. Let cool completely.
5. For the filling, whip together coconut cream, 1 tsp vanilla extract, and 1/4 cup powdered sugar until light and fluffy. Slice the eclairs in half and pipe the filling inside.
6. Melt 1 cup vegan chocolate chips and dip the tops of the eclairs in the chocolate. Let set before serving.

These eclairs stand out with their light, airy choux pastry and rich, creamy filling, all without a hint of dairy. The flax eggs not only bind the dough but also add a subtle nuttiness that complements the chocolate perfectly.

Tip: For an extra glossy chocolate topping, add a teaspoon of coconut oil to the chocolate chips as they melt.

Vegan Lemon Curd Pastries

These Vegan Lemon Curd Pastries are a bright, tangy treat that’s surprisingly simple to whip up, perfect for adding a little sunshine to your breakfast or dessert table.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup vegan butter, chilled
• 2 tbsp ice water
• 1/2 cup vegan lemon curd
• 1 tbsp almond milk (for brushing)
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the all-purpose flour and powdered sugar. Cut in the vegan butter until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Shape the dough into a ball, wrap in plastic, and chill for 30 minutes.
4. On a floured surface, roll out the dough to about 1/4-inch thickness. Cut into 4-inch circles and place on the prepared baking sheet.
5. Spoon 2 tablespoons of vegan lemon curd onto the center of each circle. Fold the edges over the curd, leaving the center exposed. Brush the edges with almond milk and sprinkle with granulated sugar.
6. Bake for 20-25 minutes, until the pastries are golden brown. Let cool on the baking sheet for 5 minutes before serving.

The flaky, buttery crust paired with the zesty lemon curd creates a delightful contrast that’s sure to impress. These pastries are a fantastic way to showcase how vegan desserts can be just as indulgent as their traditional counterparts.

Tip: For an extra glossy finish, brush the baked pastries with a little warmed apricot jam.

Simple Vegan Strawberry Tarts

These Simple Vegan Strawberry Tarts are a delightful treat that combines the freshness of strawberries with a crisp, buttery crust, perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup vegan butter, chilled and cubed
• 1/4 cup granulated sugar
• 3 tbsp ice water
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/4 cup granulated sugar. Add 1/2 cup vegan butter, using your fingers to blend until the mixture resembles coarse crumbs.
2. Gradually add 3 tbsp ice water, stirring until the dough comes together. Press the dough into a tart pan, ensuring an even layer on the bottom and sides. Prick the bottom with a fork and bake for 15 minutes, or until lightly golden.
3. While the crust cools, toss 1 lb fresh strawberries with 2 tbsp maple syrup and 1 tsp vanilla extract. Arrange the strawberries over the cooled crust.
4. Refrigerate the tart for at least 30 minutes before serving to allow the flavors to meld.

The magic of this recipe lies in the contrast between the sweet, juicy strawberries and the flaky, tender crust, making it a standout dessert that’s as beautiful as it is tasty.

Tip: For an extra glossy finish, brush the strawberries with a little warmed apricot jam before serving.

Vegan Matcha Cream Puffs

These Vegan Matcha Cream Puffs are a delightful twist on the classic, offering a vibrant green tea flavor that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup water
• 1/2 cup vegan butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 flax eggs (4 tbsp ground flaxseed mixed with 12 tbsp water, set for 15 mins)
• 1 cup coconut cream
• 2 tbsp powdered sugar
• 1 tsp matcha powder
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, combine water, vegan butter, granulated sugar, and salt. Bring to a boil over medium heat.
3. Reduce heat to low and add all-purpose flour, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes. Then, beat in flax eggs one at a time until the dough is smooth and glossy.
5. Pipe or spoon dough into 12 mounds on the prepared baking sheet. Bake for 25 minutes until puffed and golden. Turn off the oven, prick each puff with a toothpick, and let them sit in the oven for 10 minutes to dry out.
6. For the filling, whip coconut cream with powdered sugar, matcha powder, and vanilla extract until stiff peaks form.
7. Once puffs are cool, slice them in half and fill with matcha cream.

The matcha cream filling not only adds a beautiful color but also a subtle earthiness that balances the sweetness perfectly.

Tip: For extra crispiness, you can return the filled puffs to the oven for a few minutes before serving.

Rich Vegan Tiramisu Pastry

Who says you can’t enjoy a decadent tiramisu without dairy? This Rich Vegan Tiramisu Pastry is a game-changer, blending classic flavors with plant-based goodness.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup coconut sugar
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup strong brewed coffee, cooled
• 1 cup vegan mascarpone cheese
• 2 tbsp maple syrup
• Cocoa powder, for dusting

Instructions

1. Preheat your oven to 350°F. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup coconut sugar, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/2 tsp salt.
2. Add 1/2 cup almond milk, 1/4 cup melted coconut oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined.
3. Pour the batter into a greased 8-inch baking pan. Bake for 25 minutes, or until a toothpick comes out clean. Let cool completely.
4. Once cooled, slice the cake into squares. Dip each square briefly into 1 cup of strong brewed coffee, then layer in a dish.
5. In a separate bowl, mix 1 cup vegan mascarpone cheese with 2 tbsp maple syrup until smooth. Spread over the coffee-dipped cake layers.
6. Chill for at least 2 hours before serving. Dust with cocoa powder just before serving.

The magic of this tiramisu lies in the vegan mascarpone’s creamy texture, perfectly mimicking the traditional version without any dairy. It’s a luxurious treat that’s surprisingly simple to make.

Tip: For an extra coffee kick, add a teaspoon of espresso powder to the brewed coffee before dipping.

Vegan Caramel Pecan Rolls

Wake up to the sweet, sticky goodness of these Vegan Caramel Pecan Rolls, a delightful twist on the classic morning treat that’s sure to impress.

Ingredients

• 1 cup warm almond milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/3 cup granulated sugar
• 1/3 cup melted coconut oil
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup packed brown sugar
• 1/2 cup vegan butter
• 2 tbsp maple syrup
• 1 cup chopped pecans

Instructions

1. In a large bowl, combine warm almond milk, yeast, and 1 tbsp of the granulated sugar. Let sit for 5 minutes until frothy.
2. Stir in remaining granulated sugar, melted coconut oil, 3 cups of flour, and salt. Knead in the remaining 1/2 cup flour until the dough is smooth.
3. Cover and let rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, prepare the caramel by melting brown sugar, vegan butter, and maple syrup in a saucepan over medium heat. Simmer for 2 minutes, then remove from heat.
5. Roll out the dough into a 12×16 inch rectangle. Spread the caramel evenly over the dough and sprinkle with chopped pecans.
6. Roll the dough tightly from the long side and cut into 12 slices. Place in a greased 9×13 inch baking dish.
7. Cover and let rise for 30 minutes. Preheat oven to 350°F.
8. Bake for 25 minutes, or until golden brown. Let cool for 10 minutes before serving.

The combination of gooey caramel and crunchy pecans in these rolls creates a texture contrast that’s simply irresistible. Perfect for a lazy weekend breakfast or a special brunch.

Tip: For an extra nutty flavor, toast the pecans before adding them to the rolls.

Fluffy Vegan Vanilla Scones

These Fluffy Vegan Vanilla Scones are the perfect blend of light, airy texture and sweet vanilla flavor, making them an irresistible treat for any time of day.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup cold coconut oil, solid
• 1/2 cup unsweetened almond milk
• 1 tbsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/3 cup cold coconut oil to the dry ingredients. Use your fingers to work the oil into the flour until the mixture resembles coarse crumbs.
4. Stir in 1/2 cup unsweetened almond milk and 1 tbsp vanilla extract until just combined. Be careful not to overmix.
5. Turn the dough onto a floured surface, shape into a circle about 1-inch thick, and cut into 8 wedges.
6. Place the scones on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden.

The secret to their fluffiness? The cold coconut oil creates pockets of steam as they bake, giving these scones their signature lift and tender crumb.

Tip: For an extra touch of sweetness, brush the tops with a little almond milk and sprinkle with sugar before baking.

Vegan Black Forest Pastries

Indulge in the rich, chocolatey goodness of these Vegan Black Forest Pastries, a delightful twist on the classic dessert that’s sure to impress.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup vegan cherry pie filling
• 1/2 cup coconut whipped cream

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup almond milk, 1/4 cup melted coconut oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined.
4. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, until the pastries are firm to the touch.
5. Let the pastries cool completely, then top each with a spoonful of vegan cherry pie filling and a dollop of coconut whipped cream.

The combination of moist chocolate pastry, tangy cherry filling, and creamy coconut whip creates a symphony of flavors and textures that’s irresistibly decadent.

Tip: For an extra touch of elegance, drizzle the pastries with melted vegan chocolate before serving.

Savory Vegan Spinach Puffs

These Savory Vegan Spinach Puffs are a delightful twist on the classic, offering a flaky, buttery crust filled with a rich, spinach-packed center that’s sure to impress.

Ingredients

• 1 package (17.3 oz) frozen puff pastry, thawed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz fresh spinach, roughly chopped
• 1/2 cup vegan cream cheese
• 1/4 cup nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 small onion, finely chopped, and sauté until translucent, about 5 minutes. Stir in 2 cloves garlic, minced, and cook for another minute.
3. Add 10 oz fresh spinach, roughly chopped, to the skillet. Cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
4. In a bowl, mix the spinach mixture with 1/2 cup vegan cream cheese, 1/4 cup nutritional yeast, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice until well combined.
5. Roll out the puff pastry on a lightly floured surface. Cut into 12 equal squares. Spoon a generous amount of the spinach mixture onto each square, then fold the corners to the center, pinching to seal.
6. Place the puffs on the prepared baking sheet and bake for 25 minutes, or until golden and puffed.

The magic of these puffs lies in their contrast of textures—crispy pastry giving way to a creamy, flavorful spinach filling. Perfect for brunch or as a fancy appetizer, they’re a crowd-pleaser every time.

Tip: For an extra golden finish, brush the puffs with a little olive oil before baking.

Vegan Coconut Macaroon Tart

Indulge in the tropical flavors of this Vegan Coconut Macaroon Tart, a delightful dessert that’s as easy to make as it is to love.

Ingredients

• 1 1/2 cups shredded coconut
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup coconut milk
• 2 tbsp cornstarch
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and lightly grease a tart pan.
2. In a bowl, mix 1 1/2 cups shredded coconut, 1/2 cup almond flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt until well combined.
3. Press the mixture firmly into the tart pan, forming an even crust. Bake for 15 minutes until lightly golden, then let cool.
4. In a saucepan, whisk together 1/2 cup coconut milk and 2 tbsp cornstarch over medium heat until thickened, about 5 minutes.
5. Pour the coconut milk mixture over the cooled crust and sprinkle with 1/4 cup powdered sugar. Chill for at least 2 hours before serving.

The magic of this tart lies in its layers—crispy coconut crust meets creamy, dreamy filling for a texture contrast that’s simply irresistible.

Tip: For an extra touch of elegance, toast some shredded coconut and sprinkle it on top before serving.

Conclusion

We hope this roundup of 18 delicious vegan pastry recipes has inspired your sweet tooth! Whether you’re a seasoned baker or new to vegan treats, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for later. Happy baking, sweet lovers!