Put flour, vegan butter, salt and vegan cream cheese in the food processor. Press the pulse function 2-3 times until the ingredients have joined. Put on the worktop and quickly knead with hands to a dough. Wrap in cling film and leave for 1-2 hours or overnight in the refrigerator.
Add sugar, walnuts and cinnamon to the food processor and mix until the nuts are finely ground. Put aside.
Preheat oven to 180 ° C.
After the resting phase, remove the dough from the fridge and roll it out on a floured work surface to a circle.
Brush the dough lightly with water.
Spread nut sugar filling on the top and press lightly.
Divide into 12 pieces of cake with a pizza cutter/ knife and roll up into small croissants (start with the long side). Place the rolls point-side down onto the baking sheets. Bake for 20-25 minutes until golden brown.
Let it cool down and dust with icing sugar if you like.
Keep well packaged up to 5 days.
Notes
If you do not have a food processor. Spread the flour on a work surface, add butter and cream cheese and chop with a coarse knife or pastry cutter. Then quickly knead with your hands together. Next step up.