Best Vegan Churros (With Chocolate Sauce)
Sink your teeth into the best vegan churros ever! They're crispy on the outside, soft on the inside, and served with homemade dark 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
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.
Before transferring it to the piping bag, it's important to let the dough cool. Leave it in your mixing bowl as it cools.
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.
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.
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.
Keep an eye on the chocolate sauce to prevent it from burning or seizing from water or steam dropping in.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 164kcal | Carbohydrates: 20.8g | Protein: 2.5g | Fat: 8g | Saturated Fat: 5.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 170.2mg | Potassium: 80.4mg | Fiber: 1.4g | Sugar: 5.3g | Vitamin A: 3.6IU | Vitamin C: 0.1mg | Calcium: 12.6mg | Iron: 1.8mg
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