Vegan Churros
Try vegan churros for a sweet, simple, and satisfying dessert! Only 3 ingredients are required, but each churro turns out perfectly crispy on the outside with a warm, tender interior. Enjoy this treat as-is or pair it with a rich, velvety chocolate sauce.
Using easy-to-find pantry staples, this vegan churro recipe tastes just like they make it at churrerias. With a sweet, cinnamon-y flavor, similar to my bunuelos, churros are perfect for an afternoon pick-me-up with tea or coffee.
Why I love this recipe
Churros are an iconic dessert, especially in Latin America and parts of Europe, and I love how easy they are to prepare at home with this vegan churro recipe!
Traditionally, the dough is made with just flour, water, and salt, so it’s naturally plant-based. Once combined, it’s piped out of a churrera and deep-fried, resulting in a golden-brown color, characteristic ridged shaped, and irresistibly crispy texture.
I love tossing my churros in cinnamon and sugar to add a delicate sweetness and warmth, but you can opt for sugar only for a classic Spanish-style churro. For the most indulgent flavor, dip them into my homemade chocolate sauce or hot chocolate!
“This was so delicious. A perfect sweet treat, vegan churros with chocolate sauce. I can eat these any day!” — ANDREA
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Ingredient notes
With just 3 pantry staples required, you can make these vegan churros whenever a sweet craving strikes! Find a breakdown and suitable substitutes below.
Flour
You’ll need unbleached all-purpose flour for the best texture and flavor in your recipe.
Substitute: You can also try a 1:1 gluten-free flour blend, but be aware that the textures and flavors will vary.
Cinnamon
Forms one half of the outer coating, providing a warm, sweet flavor. Make sure to use Ceylon cinnamon over cassia cinnamon, as it’s healthier for you and tastes better.
Substitute: Feel free to use other spices or blends, like pumpkin pie spice, for a festive twist.
Sugar
Since the dough doesn’t contain sugar, coating the churros adds a delicately sweet element. You can use cane sugar or vegan-certified granulated sugar.
Chocolate
Hot chocolate is a typical dip for Spanish and Mexican churros. I use dark chocolate mixed with full-fat coconut milk, cinnamon, and vanilla for a dairy-free option.
How to make
Learn how easy it is to make vegan churros with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Cooking
Step 1
Bring the water, salt, and vegetable oil to a low boil in a saucepan. Once it has come to a boil, combine the mixture with flour and let the dough cool for 10-15 minutes.
Before transferring it to the piping bag, it’s important to let the dough cool. Leave it in your mixing bowl as it cools.
Step 2
While the dough is cooling, mix the cane sugar and cinnamon together in a shallow bowl or plate. You can also prepare your plate with just sugar.
Step 3
Fill a churrera or piping bag with the cooled dough, and attach a large star tip to form the characteristic churro ridges.
If you don’t have a churrera, piping bag, or star tip, don’t worry! Just cut a small corner off of a freezer bag and transfer the dough in.
Step 4
Bring a deep pot of oil to 350 or 375 degrees Farhenheit, then squeeze 2-3 pieces of dough out at a time over the pot. Cut each piece with a pair of scissors or a knife, then fry the churros for about 2-4 minutes until they turn golden brown.
When deep-frying, use vegetable oil with a high smoke point. Some great options include canola oil, avocado oil, corn oil, soybean oil, and peanut oil.
Step 5
Transfer the churros to a paper towel-lined plate or wire cooling rack using a slotted spoon or tongs. Let them rest while you start the next batch, then roll each one in the cinnamon-sugar mixture.
For an even coating, roll the churros in cinnamon sugar while they’re still warm but not hot. The warmth helps the sugar stick without dissolving.
Step 6
Make the chocolate sauce by melting the dark chocolate, coconut milk, cinnamon, and vanilla together in a double boiler over low. Serve this sauce on the side of your warm and crispy vegan churros. Happy eating!
Keep an eye on the chocolate sauce to prevent it from burning or seizing from water or steam dropping in.
Expert tip
Getting the dough consistency just right will make or break your vegan churros! It should be firm enough to hold its shape when piped but soft enough to squeeze through a churrera or piping bag without much resistance.
Boiling the liquids before mixing in the flour starts the cooking process early, partially cooking the dough even before frying. This method guarantees a crisp exterior with a tender, airy interior that churros are known for.
Always allow the mixed dough to cool for about 10-15 minutes before piping; this not only makes it easier to handle but also helps in achieving a smoother texture, ensuring your churros are not only delicious but have the ideal mouthfeel, setting them apart from the rest.
Cooking tips
Practice piping: Try using the churrera and piping the dough onto parchment paper before frying so you can get comfortable with the technique.
Use a thermometer: It’s ideal to use a thermometer when working with oil. If you don’t have one, test if it’s ready by dropping a small piece of dough in. If it sizzles and floats to the top, you should be good to go.
Opt for scissors: I find scissors are the best tool for cutting the piped dough. You can also use a serrated knife if you don’t have kitchen scissors.
Fry in batches: Fry the churros in small batches to prevent the oil temperature from dropping too low and prevent the dough from sticking.
Go slow: Lower the churros gently into the oil so you don’t splash and burn yourself! You can also pipe them onto a baking sheet and lower them in with a slotted spoon.
Frequently asked questions
Soggy churros often result from oil that’s not hot enough, causing the churros to absorb too much oil. Ensure the oil is at the correct temperature and don’t overcrowd the pan, as this can lower the oil’s temperature.
If the dough is too thick, add a little more water, one tablespoon at a time, until the right consistency is reached. If it’s too thin, mix in additional flour, a tablespoon at a time, until it firms up.
You’ll know the churros are cooked completely when they turn a deep golden-brown color and feel firm to the touch.
Storing & reheating
Vegan churros are best enjoyed fresh, but you can store and reheat them for later if necessary. Let them cool completely before transferring them to a container.
Room temperature
Once the churros have cooled, wrap them in a paper towel and store them in an airtight container for up to 1-2 days.
Fridge
I don’t recommend storing vegan churros in the fridge as they will turn soft and soggy. If you really need to, wrap them tightly in aluminum foil for up to 2 days.
Freezer
Cooked churros can be frozen for up to a month. Lay them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer bag or container. This prevents them from sticking together.
Reheat
Bake the churros for 10-12 minutes at 375 degrees Fahrenheit. If you’re using frozen dough, let it thaw completely and refer to the same instructions on the recipe card.
Make ahead
Pipe the churro dough out onto a baking sheet and freeze it. Transfer the frozen churros to a freezer-safe bag or container for up to 3 months. You can cook the churros straight from the freezer!
Watch how to make it
More vegan desserts
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Recipe
Best Vegan Churros (With Chocolate Sauce)
Equipment
- Medium saucepan
- Mixing bowl
- Large stockpot
- Piping bag & large star-tip attachment
- Scissors
- Slotted spoon or tongs
Ingredients
Churros
- 2 cups water
- 1 teaspoon salt
- ¼ cup vegetable oil (avocado, canola, peanut, etc.)
- 2 cups all-purpose flour
- 5-6 cups oil for frying (avocado, canola, peanut, etc.)
Cinnamon Sugar
- ½ cup cane sugar
- 1 tablespoon ground cinnamon
Chocolate Sauce
- 50 grams dark chocolate bar
- ¼ cup full-fat coconut milk
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
Churros
- Bring the water, salt, and ¼ cup of vegetable oil to a gentle boil in a medium saucepan. Once boiling, transfer mixture into a bowl with the flour. Mix well, then let the dough cool for about 10-15 minutes.
- Meanwhile, combine the sugar and cinnamon in a shallow bowl or plate. Set aside.
- Transfer the dough to a churrera or piping bag with a large star-tip attachment. Heat ~5 cups of oil (enough to fully submerge the churros) to 350-375°F in a large pot.
- If you don't have a thermometer, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats, then you should be good to go.
- Squeeze 2-3 pieces of dough out at a time over the pot of oil (around 4-6 inches long). Cut each piece with a pair of scissors or a knife. Don't cook more than 3 at a time since the oil temperature will drop.
- Cook the churros until golden brown, about 2-4 minutes per batch. Using a slotted spoon or tongs, transfer them onto a paper towel-lined plate or wire rack. Let them sit for about 30-60 seconds, then coat in cinnamon sugar.
Chocolate Sauce
- Melt the chocolate, coconut milk, cinnamon, and vanilla in a double boiler over low heat. Stir constantly until the chocolate has melted, then transfer to a serving dish. Serve your vegan churros while warm with a side of chocolate. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.