In a medium bowl, put the almond milk, warm water, malt powder, instant yeast, and 120 grams of flour to make the poolish. With a whisk mix until there are no lumps of flour. Cover and rest for an hour.

In the bowl of a stand mixer, add the remaining flour, sugar, salt, and vegan soft butter. Mix until the ingredients come together and then add the poolish. Mix with the dough hook at low speed until the ingredients are combined, for about one minute. Turn the mixer to medium-low speed and mix for five minutes. In the end, the dough will be not entirely smooth, that is what you are going for. Cover the bowl with plastic wrap and allow it to proof at room temperature for one hour, then put it in the refrigerator for 12 hours or overnight to rest.

Transfer the dough to a dusted work surface and form a rectangle of 13.5″ x 7.5″. Rolling and pressing the corners initially, before rolling the center, helps mold the dough into a rectangular shape. Flip the dough halfway through and continue to roll. Cover with plastic and put it in the refrigerator to chill.

Create a 9″ x 6″ rectangle of vegan butter to create the block and wrap with parchment. Once wrapped, use a rolling pin to even out the block package and refrigerate.

Take out the dough and the butter block, both should be at the same temperature, cold and firm, but when you press against them they sink slightly. Dust a work surface with flour and place the dough, then place the butter block on the left side so it covers two-thirds of the rectangle and there is a ¾″ - 1″ gap between the block and the edge of the dough.

Fold one-third of the uncovered dough over the butter and then fold over it the remaining third. Use your fingers to press and seal the edges. With a rolling pin roll out to a width of 9″ and a length of 27″. Then make a threefold and rotate 90 degrees and repeat the process to make a second threefold. Once you have achieved a second threefold get the dough to the refrigerator and rest for 30 minutes. Take out the dough again and create a third threefold. Wrap with plastic and rest on the refrigerator overnight.

On a flour-dusted surface, press slightly the dough with a rolling pin and then roll to a rectangle of 11″ x 27″. If the dough is resisting the rolling, get it to rest in the fridge for 20 minutes halfway through. Once you have the desired size, cut the rectangle in half, then cut each half into 3 stripes. Finally, cut each strip in half diagonally. You will end up with 12 triangles which will be the vegan croissants. Spray lightly the triangles with water. Roll the croissants holding the edges of the wide base of each triangle towards its tip. If you are making chocolate croissants, or pain au chocolat, place 12 grams of the chocolate of your choice on the wide edge of the dough before rolling it. Place the croissants on a baking tray covered with parchment.

In a small bowl, combine the rice or almond milk with the agave syrup and a pinch of salt. Whisk until combined. Paint the croissants with this vegan egg wash, while being careful to brush only the top of the dough and not the layered sides. Proof at room temperature for 2 to 2 and a half hours. For better results place the tray on top of a warm oven or next to a pot of boiling water. Croissants should double in size by the end. Meanwhile preheat the oven to 350 °F / 177 °C.

Brush the croissants again and bake at 350 °F / 177 °C for 18 to 20 minutes, or until golden brown.