Best Vegan Churros (With Chocolate)
$2.55 recipe | $0.18 serving
Try making these delicious vegan churros paired with dark chocolate sauce. Crispy on the outside, yet soft on the inside. Need we say more?
Equipment
- Medium saucepan
- Mixing bowl
- Large stockpot
- Piping bag & large star-tip attachment
- Scissors
- Slotted spoon or thongs
Ingredients
Churros
- 2 cups water ($0.01)
- 1 teaspoon salt ($0.02)
- ¼ cup neutral vegetable oil ($0.08)
- 2 cups all-purpose flour ($0.14)
- 5-6 cups oil for frying
Cinnamon Sugar
- ½ cup cane sugar ($0.04)
- 1 tablespoon cinnamon ($0.08)
Chocolate Sauce
- 50 grams dark chocolate ($1.92)
- ¼ cup full-fat coconut milk ($0.20)
- ¼ teaspoon vanilla ($0.05)
- ¼ teaspoon cinnamon ($0.01)
Instructions
Churros
- Bring the water, salt, and ¼ cup of vegetable oil to a light 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.
- In the meantime, make the cinnamon sugar coating by combining 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 churros until golden brown, about 2-4 minutes per batch. Using a slotted spoon or thongs, transfer them onto a paper towel-lined plate. 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 the churros while warm with a side of chocolate. Happy eating!
Video
Notes
- Use a thermometer. Make sure you use an oil thermometer and keep the temperature between 350-375 degrees F.
- 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.
- Let the dough cool. Before transferring it to the piping bag, leave the dough to cool down as you heat the oil.
- Coat quickly. Toss the churros in the cinnamon sugar while they're still warm to help the coating adhere.
- Use a churrera. If you want classic-looking churros, splurge on a churrera for deeper ridges. It won't affect the flavor, but it creates crispier edges.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.
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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