Love all things cinnamon? Try my vegan cinnamon rolls, vegan babka, or vegan coffee cake next. I’ve always associated churros with something you’d get at a fair or Disneyland (yes, I went there). However, when I realized how easy they are to make at home, I knew I had to try it. For my vegan churro recipe, I decided to keep it simple. With a handful of pantry staples, you’re guaranteed light and fluffy churros with a crisp, golden brown exterior, cinnamon sugar laced in every bite…and chocolate sauce for good measure.
Why I love this recipe
They’re actually better vegan. The best churros I ever had were in Spain, and I tested this recipe a dozen times to re-create them. It turns out Spanish churros aren’t even made with eggs! No complicated ingredients. You might even have everything you’ll need already! True churro texture. They’re crispy and firm on the outside, with fluffy, doughy centers and added crunch from the cinnamon sugar. That chocolate sauce! The sauce alone is good enough to bottle, and it couldn’t be easier to make.
Ingredients needed
Oil. Use any neutral oil with a high smoke point, like canola oil or vegetable oil. Sugar. I used white sugar, but brown sugar or coconut sugar could also be used. I even had luck making sugar-free churros with sweeteners. Water. To mix the batter. Flour. I used all-purpose flour, but I also had good results with gluten-free flour. If you choose to make gluten-free churros, make sure there’s xanthan gum so they aren’t gummy. Cinnamon. For the cinnamon sugar coating.
For the warm chocolate sauce:
Coconut cream. Use canned coconut cream, preferably full-fat. You’ll notice low-fat versions yield a more liquidy sauce. Vegan chocolate chips. Either make your own or buy them at the store. A chopped-up vegan chocolate bar can also be used.
How to make vegan churros
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Mix the dough. Boil water, oil, and sugar until the sugar dissolves, then add it to a bowl with the flour and mix into a dough. Transfer the dough to a piping bag with a large star tip. Step 2- Make cinnamon sugar coating. Stir the cinnamon and remaining sugar in a bowl. Step 3- Heat the oil. Heat oil in a deep pot. When it’s hot enough, pipe the dough into the oil. Fry the churros until golden, then remove them to a paper-towel-lined plate. When they’re still warm, toss them in the cinnamon-sugar mixture. Step 4- Make the chocolate sauce. Melt the coconut cream with chocolate chips in a small saucepan until smooth. Step 5- Serve. Once the churros are fried, serve them warm with the chocolate sauce.
Arman’s recipe tips
Use a kitchen thermometer. The oil is hot enough to fry when it reaches 190C/400F. If you don’t have a thermometer, carefully drop some dough into the oil. When it sizzles and rises to the top, you’re good to fry. Don’t have a piping bag? Just use a ziplock bag and snip a hole in one corner. That’s what I recommend for funnel cakes. They won’t have the classic crimping down the sides, but it’ll work! Keep a pair of scissors handy. I usually use scissors to snip the churros dough as I’m piping it into the oil. Work quickly with the cinnamon sugar. The more the churros have time to cool off, the less cinnamon sugar will stick to them. Skip the chocolate sauce and serve them with vegan caramel instead.
Storage instructions
To store: Leftover churros should be stored in the refrigerator in an airtight container for up to 2 weeks. To freeze: Place churros in a ziplock bag and store in the freezer for up to 6 months. Let them thaw overnight in the refrigerator. To reheat: Churros are best reheated in a non-stick pan or oven to maintain crispiness.
Frequently asked questions
More fun vegan desserts
Vegan donuts Vegan ice cream cake Vegan brownies Vegan tiramisu Or any of these vegan desserts
