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Easy Vegan Churro Recipe

Easy Vegan Churro Recipe

$2.49 recipe | $0.18 serving
These easy vegan churros are the perfect thing to dunk in a dark chocolate ganache. Crispy on the outside, and doughy on the inside. Need we say more?
5 from 5 votes
Prep Time 5 mins
Cook Time 20 mins
Rest time 20 mins
Total Time 45 mins
Course Dessert, Sweets
Cuisine Mexican, Spanish, Vegan
Servings 14 servings
Calories 164 kcal

Equipment

  • Medium saucepan
  • Pot for deep-frying
  • Mixing bowl
  • Piping bag & large star-tip attachment
  • Scissors
  • Slotted spoon

Ingredients
 

Churros

  • 2 cups water ($0.01)
  • 1 tsp 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 granulated sugar ($0.04)
  • 1 tbsp cinnamon ($0.08)

Chocolate Sauce

  • 50 g dark chocolate bar ($1.92)
  • ¼ cup full-fat coconut milk ($0.20)
  • ¼ tsp vanilla optional
  • ¼ tsp cinnamon optional

Instructions
 

Churros

  • To begin, bring the water, salt, and ¼ cup vegetable oil to a low boil in a medium saucepan. Once boiling, remove the mixture from heat and pour into a mixing bowl with the flour. Mix until well-combined, then let the dough cool for about 15 minutes.
  • In the meantime, make the cinnamon sugar coating by combining the sugar and cinnamon in a shallow bowl or plate. Set aside.
  • Once it has cooled, transfer the dough to a churrera or piping bag with a large star-tip attachment. Let it cool for another 15-20 minutes in your fridge. Then, bring 5-6 cups of vegetable oil (enough to fully submerge the churros) to 350-375°F in a deep pot.
  • It's ideal to use a thermometer when working with oil. If you don't have one, test if the oil is ready by dropping a small piece of dough in. If it sizzles and floats to the top, 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. Note: don't cook more than 3 at a time since the oil temperature will drop too much.
  • Fry the churros until golden brown, about 2-4 minutes per batch. Using a slotted spoon, remove each one from the oil onto a paper towel-lined plate. Leave them for about 30-60 seconds before rolling in the cinnamon sugar mixture.

Chocolate Sauce

  • To make the chocolate sauce, melt the chocolate, coconut milk, cinnamon, and vanilla together in a double boiler over low heat. Stir constantly until the chocolate has melted, then transfer to a serving dish.
  • Alternatively, you can microwave the chocolate sauce ingredients in a heat-safe bowl for 10-15 second increments. Be careful to stop and stir frequently as it's easier to burn the chocolate in the microwave.
  • Serve the churros while warm with a side of chocolate sauce for a crispy, Mexican-style treat!

Video

Notes

  • Oils like vegetable, canola, peanut, or corn are all good options for frying the churros.
  • A thermometer will help you keep a more consistent temperature throughout the cooking process.
  • For the sugar, both white or cane work. There will be a little cinnamon sugar left over, but save it for next time!
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • 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. 
  • Since we reuse our frying oil, it is not calculate in the price of this recipe.
  • All prices are in USD.

Nutrition

Nutrition Facts
Easy Vegan Churro Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
164
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5.7
g
36
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
170.2
mg
7
%
Potassium
 
80.4
mg
2
%
Carbohydrates
 
20.8
g
7
%
Fiber
 
1.4
g
6
%
Sugar
 
5.3
g
6
%
Protein
 
2.5
g
5
%
Vitamin A
 
3.6
IU
0
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
12.6
mg
1
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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