Vegan Churros Recipe
This Vegan Churros Recipe comes together with 6 basic ingredients and can be made even by beginners! The churros are crispy on the outside, tender on the inside, and naturally egg-free and dairy-free.
Equipment
Ingredients
Churros
- 1 cup water
- ¼ cup melted vegan butter (or vegetable oil like canola oil)
- 1 tablespoon granulated sugar
- Pinch of salt
- 1 cup all-purpose flour
- 1 flax egg (1 tablespoon flaxseed meal mixed with 2 tablespoon water)
- 4-6 cups vegetable oil, for frying
For coating
- ⅓ cup granulated sugar
- 2 teaspoon ground cinnamon
Chocolate sauce (optional)
- 3 ½ oz. dark chocolate, chopped
- ½ cup full-fat coconut milk (or vegan cream of choice)
Instructions
Making the dough
- If you haven't already, prepare the flax egg by mixing the flaxseed meal with the water. Let it sit for 5 minutes to thicken. In the meantime, prepare a plate with a few paper towels on it, so you can place there the churros after frying them later.1 flax egg
- To a plate or a shallow bowl, add cinnamon and granulated sugar and mix. Set aside for later.2 teaspoon ground cinnamon, 1 tablespoon granulated sugar
- In a medium saucepan, combine sugar, vegan butter, salt, and water. Bring to a boil over high heat, then turn the heat to low. Add the flour and stir immediately using a rubber spatula.1 cup water, ¼ cup melted vegan butter, 1 cup all-purpose flour, ⅓ cup granulated sugar, Pinch of salt
- Keep cooking the dough and stirring occasionally, until the dough forms into a ball. Remove from the heat and add to a bowl. Add the flax egg and using an electric mixer, mix for 30 seconds. Then, transfer the dough into a piping bag with a large star-tip attachment (around ½ inch).1 flax egg
Frying
- If this is your first time making churros, prepare 12 pieces of parchment paper where you'll be piping the churros. Pipe the dough into 5-6-inch long churros, cutting the end of the churros using a pair of scissors. If you've made churros before, you can pipe the dough into the hot oil as usual.4-6 cups vegetable oil, for frying
- In a deep pot or a Dutch oven, add 3-4 inches of oil and let it heat over medium-high heat until it reaches 380ºF (190ºC). Using a kitchen thermometer in this case is very useful. However, if you don't have one on hand, you can use a wooden spoon or a chopstick. Dip it into the oil and if the edges sizzle right away, the oil is ready for frying. Just keep in mind that this isn't as accurate as using a thermometer is.
- When the oil is ready, drop the vegan churros into the pot, but hold on to the parchment paper (don't worry, it won't burn). Fry the churros for 2 minutes on each side, until golden brown, stirring occasionally to make sure they don't stick to the bottom of the pot. Don't fry more than 4-5 churros at a time, because the temperature of the oil will drop too much.
- Once ready, use kitchen tongs or a slotted spoon to remove the churros from the oil and place them on the plate layered with paper towels. Let the churros sit on the paper towel for 30 seconds, then coat them with cinnamon sugar.
- Repeat frying and dipping the churros in the sugar until all are done!
Baking
- Preheat oven to 400°F (200°C). Layer a baking sheet with a piece of parchment paper. Pipe the churros on the parchment paper, leaving enough space between each one.
- Bake for 18-22 minutes, or until golden brown. Then, turn off the oven and let them sit for 10 minutes before taking them out.
- Finally, coat the churros in cinnamon sugar while they're still warm, and serve right away!
Chocolate sauce
- To a small saucepan, add coconut cream or plant-based milk and dark chocolate. Heat on low heat until the chocolate is melted and you have a warm chocolate sauce.3 ½ oz. dark chocolate, chopped, ½ cup full-fat coconut milk
Notes
- Use a kitchen thermometer. This is essential to have on hand when making this vegan churros recipe. It will help you know when you've reached the right temperature for frying, and to monitor the temperature while cooking as well. However, if you don't have a kitchen thermometer on hand, you can use a wooden spoon or a chopstick. Dip it into the oil and if the edges sizzle right away, the oil is ready. Just keep in mind that this isn't as accurate as using a thermometer is.
- Pipe the churros onto parchment paper before frying. If this is your first time making churros, I highly recommend this! This way it's easier to make churros of equal sizes, and you're less likely to burn them or to burn yourself. And don't worry, the parchment paper won't burn!
- Don't overcrowd the pot. Frying too many churros at a time will make the temperature of the oil drop too much, and the churros may stick together. Depending on how big your pot is, you should fry a maximum of 4-6 churros at a time.
- Coat with the cinnamon sugar quickly. You want to coat the churros while they're still hot so that the sugar sticks.
- Let them rest on a paper towel to soak the excess oil. It's important to give the churros at least 30 seconds to rest on the paper towel so that they're not too oily and make the cinnamon sugar clumps.
- Be very careful when working with hot oil! Make sure to work very carefully to prevent burning. To be safe, I recommend wearing long sleeves, an apron, and even protective gloves if necessary. Use long kitchen tongs to take the churros out of the oil!
- Serve them warm. This vegan churros recipe is best enjoyed when fresh, while they're still warm and crispy.
Nutrition
Serving: 1servingCalories: 247kcalCarbohydrates: 15gProtein: 1gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 5gSodium: 55mgPotassium: 16mgFiber: 1gSugar: 7gVitamin A: 22IUCalcium: 7mgIron: 1mg
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