Churros (Vegan)
Ingredients:
- 240 ml (1 cup) water
- 56.8 g (1/4 cup) vegan butter
- 12.5 g (1 tbsp) sugar
- 1.5 g (1/4 tsp) salt
- 120 g (1 cup) all-purpose flour
- Oil, for frying
- 100 g (1/2 cup) sugar mixed with 1 tsp cinnamon
- Vegan chocolate sauce, for dipping
Features:
Soy-Free
Nut-Free
Nutrition:
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Pipe the dough into the hot oil while it's still warm and pliable — it stiffens as it cools, making it much harder to shape. Keep the oil at a steady 350°F (175°C): too hot and the churros burn outside before cooking through, too cool and they turn greasy.
Instructions:
- Boil the Base: Bring the water, vegan butter, sugar, and salt to a boil in a saucepan.
- Add the Flour: Remove from heat and stir in the flour vigorously until a smooth dough forms.
- Transfer to a Piping Bag: Transfer the dough to a piping bag fitted with a star tip.
- Heat the Oil & Pipe: Heat oil in a deep pan to 350°F (175°C). Pipe 4-5 inch lengths of dough directly into the hot oil, cutting with scissors.
- Fry: Fry for 3-4 minutes per side, until deeply golden.
- Coat in Cinnamon Sugar: Drain briefly, then toss in the cinnamon sugar while still warm.
- Serve: Serve with vegan chocolate sauce for dipping.
Notes: Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The vegan butter adds richness and helps create a tender, flavorful base. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish. The all-purpose flour provides structure and body to the finished dish.
Churros (Vegan)
Ingredients:
- 240 ml (1 cup) water
- 56.8 g (1/4 cup) vegan butter
- 12.5 g (1 tbsp) sugar
- 1.5 g (1/4 tsp) salt
- 120 g (1 cup) all-purpose flour
- Oil, for frying
- 100 g (1/2 cup) sugar mixed with 1 tsp cinnamon
- Vegan chocolate sauce, for dipping
Why These Ingredients:
A few ingredients do most of the work in this recipe. The vegan butter adds richness and helps create a tender, flavorful base. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish. The all-purpose flour provides structure and body to the finished dish.
Prep:
Pipe the dough into the hot oil while it's still warm and pliable — it stiffens as it cools, making it much harder to shape. Keep the oil at a steady 350°F (175°C): too hot and the churros burn outside before cooking through, too cool and they turn greasy.
Instructions:
- Boil the Base: Bring the water, vegan butter, sugar, and salt to a boil in a saucepan.
- Add the Flour: Remove from heat and stir in the flour vigorously until a smooth dough forms.
- Transfer to a Piping Bag: Transfer the dough to a piping bag fitted with a star tip.
- Heat the Oil & Pipe: Heat oil in a deep pan to 350°F (175°C). Pipe 4-5 inch lengths of dough directly into the hot oil, cutting with scissors.
- Fry: Fry for 3-4 minutes per side, until deeply golden.
- Coat in Cinnamon Sugar: Drain briefly, then toss in the cinnamon sugar while still warm.
- Serve: Serve with vegan chocolate sauce for dipping.
