In a small saucepan, heat the almond milk over medium heat until steam just begins to rise. Remove the milk from the heat and add the sugar and yeast. Stir to combine and set aside until foamy, about 5 to 10 minutes.

Meanwhile, combine the cubed Earth Balance, salt and flour in a food processor. Pulse until the mixture resembles small crumbs.

Combine the flour/butter mixture and the yeast mixture in a bowl and fold until the dough just comes together, being careful to not overmix.

Transfer the dough to a sheet of plastic wrap, press the dough together, wrap and chill in the freezer for 30 minutes.

Roll the chilled dough out on a lightly floured surface, about 1/4 inch thick. The dough may crack a little.

Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up) Flip the dough over so the seam side is down, cover and chill in the freezer for 30 minutes. Repeat these steps three times.

Roll the dough out for a final time, and cut the dough into 10 long triangles. Gently roll each triangle, starting at the wide end, and roll toward the small end.

Cover the formed croissants with plastic wrap on a parchment-lined baking sheets and allow the croissants to rise until doubled at warm room temperature, covered loosely with plastic wrap on parchment-lined baking sheets, 1 to 2 hours.

Preheat the oven to 400°F. Combine all the eggless egg wash ingredients in a small bowl and brush the croissants with the wash. Bake the croissants for 15 to 20 minutes, or until golden brown. Allow the croissants to cool on wire racks before serving.