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Easy Vegan Churro Recipe

Best Vegan Churros (With Chocolate)

$2.55 recipe | $0.18 serving
Mitch and Justine
Try making these delicious vegan churros paired with dark chocolate sauce. Crispy on the outside, yet soft on the inside. Need we say more?
5 from 9 votes
Prep Time 5 mins
Cook Time 20 mins
Rest time 10 mins
Total Time 35 mins
Course Dessert
Cuisine Mexican, Spanish, Vegan
Servings 14 servings
Calories 164 kcal


  • Medium saucepan
  • Mixing bowl
  • Large stockpot
  • Piping bag & large star-tip attachment
  • Scissors
  • Slotted spoon or thongs



  • 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)



  • 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!



  • 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.


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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