Low Sodium Vegan Beignets

Total time1 hr 40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the dough

½ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
See all
2 tbsp organic cane sugar, divided
½ cup unsweetened plant-based milk, warmed
2 tbsp vegan butter, melted and cooled slightly
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 ½ cups all-purpose flour, plus more for dusting

For frying

4 cups neutral oil (such as canola oil or vegetable oil), for frying

For serving

1 cup powdered sugar, for dusting

Instructions

1
Combine the warm water, 1 tsp of the sugar, and the yeast in a large mixing bowl. Stir once and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the warmed plant-based milk, melted vegan butter, remaining sugar, and salt to the yeast mixture and stir to combine. Add the flour in two additions, stirring after each, until a shaggy dough forms.

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