These delightfully tasty Vegan Churros are a dairy and egg free take on the classic Mexican street treat! One bite and you will think you’re in Mexico!

The classic recipes are typically made with eggs and butter, but I’ve got a recipe for Vegan Churros that will blow you away! And I promise you that you will never know the difference!

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You will need:

Star shaped piping tip: https://amzn.to/2GTQRod
Reusable canvas piping bag: https://amzn.to/3kp3lpW
Medium-sized saucepan: https://amzn.to/3mwsYHd
Heavy bottomed frying pan: https://amzn.to/3kq3kCb
Silicone spatula: https://amzn.to/3iJXhb2
Metal tongs: https://amzn.to/35NeywE

Watch the video to see how it’s done!

Vegan Churros

These delightful Churros are the ultimate Mexican street treat! No dairy, no eggs, but you will never know the difference!

Course Dessert, Snack

Cuisine Mexican, vegan, vegetarian

Ingredients

1- 1.5 cups all purpose flour
1 cup water
2.5 Tbsps organic sugar
2 Tbsp vegan butter or vegetable oil
1/2 tsp. salt
Neutral tasting oil for frying

Coating

1/2 cup organic sugar
1 tsp. cinnamon

Instructions

Start by making the coating because you will need to use it right away once the churros are fried. Simply add the 1/2 cup sugar and tsp. of cinnamon to a plate and mix together. Set aside.
Fill a heavy-bottomed frying pan with oil and heat to about 350 F degrees. If you don't have a thermometer, you can dip a wooden spoon into the oil and if it starts to bubble around the spoon, it's ready. You can also test the oil by dropping a small piece of the dough in to see how quickly it cooks. It should brown fairly quickly without burning.
While the oil is heating, add the water to a saucepan on medium heat. Add the butter, sugar, and salt. Stir and let it come to a boil.
Once it is boiling, take the pan off the heat and add the flour. Stir with a large spoon until you have a smooth dough. It will still be a bit sticky.
Place a star-shaped (preferably) or large round tip to your piping bag. The star-shaped tip is recommended because it creates grooves that helps hold the cinnamon-sugar coating. Plus, it creates the more traditional churro shape and texture.
Place the piping bag, tip side down, into a large glass or jar. Fold the edges of the bag over the top of the glass. Fill the bag with dough to about 1/2 -3/4 full. Lift the bag out and twist the top to close the bag.
I highly recommend using a canvas or silicone bag, rather than disposable plastic because they tend to burst with this dough. I have links in the blog post to the ones I use. It also helps reduce waste!
Squeeze about 6" pieces of dough either onto a plate, or directly into the hot oil. Cook until golden brown on all sides. You will likely need to turn them halfway through cooking to evenly brown on all sides.
Once browned, remove from the oil with metal tongs and place on a cooling rack with paper towels underneath, or just on paper towels.
Before the churros cool completely, roll them in the cinnamon sugar mixture to coat.
If you like, you can melt some chocolate or Cocomel caramels in the microwave to use as a dip.
Make sure you have others to share these with because they are DANGEROUS! (in a good way!)
Enjoy! 🙂