Low Sodium Vegan Churros

Total time40 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the dough

1 cup water
2 tbsp vegan butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
1 tbsp organic cane sugar
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup all-purpose flour
2 tbsp plant-based milk
1 tsp vanilla extract

For frying

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

For the cinnamon sugar

½ cup organic cane sugar
1 tsp ground cinnamon

For the chocolate dipping sauce

3.5 oz vegan chocolate, finely chopped
½ cup full-fat coconut milk
1 tbsp organic cane sugar
1 pinch fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the water, vegan butter, 1 tbsp sugar, and 1/2 tsp salt in a medium saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a steady boil.
2
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls cleanly away from the sides of the pan, about 1 minute.

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