Vegan Churros
Crispy on the outside, tender within, and rolled in warm cinnamon sugar — these golden fried churros are the kind of treat that disappears fast. The dough comes together in a single saucepan using vegan butter and plant-based milk in place of the usual dairy, so the texture stays perfectly light and slightly glossy without any animal products in sight. A piping bag and star tip give you those signature ridged edges that crisp up beautifully in hot oil and hold onto every grain of cinnamon sugar. The real showstopper is the dipping sauce — finely chopped vegan chocolate melted into warm full-fat coconut milk with a pinch of salt creates something deeply rich and silky that rivals any café version. This recipe makes 4 servings, which means it's ideal for a small gathering or a very satisfying dessert night for two with leftovers that won't last long. Serve them straight from the rack while they're still hot, and don't skip the dunk.
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Learn more →Ingredients
4 servings
For the dough
- 1 cup water
- 2 tbsp vegan butter
- 1 tbsp organic cane sugar
- ½ tsp fine salt
- 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 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
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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