In a medium bowl, combine the melted cacao butter, coconut oil, olive oil, chickpea brine, and white miso paste. Whisk until smooth. Add nutritional yeast for an extra layer of flavor. Set this butter aside to cool slightly.

In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the vegan butter mixture along with the apple cider vinegar and ice-cold water. Use a fork to mix until the dough comes together.

Once combined, transfer the dough onto a floured surface. Knead it gently for about one minute. You want a smooth consistent texture—just don’t overdo it.

Flatten the dough into a rectangle with your hands. Use a rolling pin to extend it, maintaining even thickness. Ensure that the dough is about ½ inch thick.

Fold the dough into thirds, like folding a letter. Wrap it in plastic and refrigerate for at least 30 minutes. This helps develop those flaky layers.

Remove the dough and repeat the rolling and folding process two more times. This is where the magic of layers happens! Refrigerate for another 30 minutes before using.

Once chilled, roll it out one final time for your desired thickness. Cut and shape as needed for your recipes.