There’s nothing quite like biting into freshly fried vegan churros. It’s crunchy on the outside, soft on the inside, and coated with a cozy cinnamon sugar mixture. Then you dunk it into a luscious chocolate dip, and wow—pure bliss! If you love sweet treats, this recipe will become a favorite in your dessert rotation. It’s straightforward, uses common ingredients, and delivers a crowd-pleasing snack every time. Whether you’re serving friends at a party or enjoying them by yourself, these churros won’t disappoint.
Jump to:
Why you’ll love this recipe
- Crunchy and soft: You’ll get a perfect crunch on the outside with a melt-in-your-mouth interior.
- Vegan-friendly: No eggs or dairy, yet the flavor and texture are still amazing.
- Simple ingredients: Most of these are pantry staples, so you can whip them up anytime.
- Fun to make: Piping the dough and seeing them sizzle in the oil is quite satisfying and fun!
- Endless dipping options: While chocolate dip is classic, you can experiment with caramel or fruit dips.
- Perfect for gatherings: Guests of all ages love them, and they make a great party treat.
Tools
To make these churros, you’ll need a few essential items. Don’t worry if you don’t have every single tool, there are always alternatives.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
- Medium saucepan: You’ll boil the water, oil, sugar, vanilla, and salt here.
- Mixing bowl: For combining ingredients.
- Wooden spoon: Ideal for stirring the dough until it’s smooth.
- Piping bag with a large star tip: This creates the iconic ridged churro shape. A sturdy plastic bag with a snipped corner can work if needed (though ridges will be less defined).
- Small frying pot or medium saucepan: Make sure it’s wide enough to hold about 2 inches of oil for frying.
- Slotted spoon or spider skimmer: Helps you safely turn and lift the churros from the oil. You can also just use two forks.
- Kitchen thermometer (optional but recommended): Ensures you maintain the correct frying temperature.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Water: Provides the main liquid base and helps create steam when the dough cooks, leading to a lighter texture.
- Oil (dough): Adds richness and helps bind the mixture. It also contributes to that lovely soft center.
- Sugar (dough): Gives a subtle sweetness and helps the churro brown nicely during frying.
- Vanilla extract: Adds a slight flavor boost that complements the cinnamon sugar coating.
- Salt: Balances the sweetness and brings out the other flavors.
- All-purpose flour: Forms the structure of the churro. It thickens the mixture once combined with the wet ingredients.
- Baking powder: Helps the churros puff slightly for a soft inside.
- Oil (for frying): You can use vegetable, canola, or sunflower oil. It gets the churros crispy on the outside.
- Sugar (for coating): This is what makes the churro sweet on the outside.
- Ground cinnamon: Pairs perfectly with the sugar coating, creating that classic churro flavor.
- Vegan dark chocolate chips or chopped chocolate: This is melted to form a decadent dipping sauce.
- Plant-based milk: Helps melt the chocolate and create a smooth, pourable sauce.
How to make this recipe (Visual walkthrough)
CHURROS DOUGH
- In a medium saucepan, mix water, 2 tablespoon oil, 1 tablespoon sugar, vanilla extract, and salt.
- Place the saucepan over medium heat and bring the mixture to a boil.
- In a separate bowl, sift together flour and baking powder.
- Once the liquid mixture boils, remove it from the heat. Immediately add the flour mixture to the saucepan.
- Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Allow the dough to cool for a few minutes until it's warm but safe to handle.
PREPARING THE CHURROS
- Fill the bag with the warm dough.
- In a deep frying pot, heat around 2 cups of oil to submerge the churros (about 2 inches deep).
- Heat the oil to 355°F (180°C). Use a thermometer for accuracy if possible.
- Fit a piping bag with a large star tip to create the traditional churro ridges (I used a #8B open star tip).
FRY THE CHURROS
- Remove the fried churros with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Carefully pipe strips of dough directly into the hot oil, cutting them off at about 4 inches (10 cm) in length using scissors or a knife.
- Fry a few churros at a time to avoid overcrowding.
- Cook each churro for about 2-3 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to turn them halfway through frying.
SUGAR COATING
- In a shallow dish, mix ¼ cup of sugar (48 g) with 2 teaspoon of ground cinnamon.
- While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.
CHOCOLATE DIP
- If the dip is too thick, gradually add more hot plant-based milk, a tablespoon at a time, until you reach the desired consistency.
- Place the vegan dark chocolate in a heatproof bowl.
- Pour ¼ cup of hot plant-based milk over the chocolate. Let it sit for a minute to soften.
- Stir the chocolate and milk together until the chocolate is fully melted and the mixture is smooth.
- Serve the warm churros with the chocolate dip on the side. Enjoy immediately for the best taste and texture.
Substitutions & Variations
- Oil-free dough: If you want to reduce fat in the dough, you can try using applesauce instead of oil. Keep in mind the texture may be less fluffy.
- Oven-baked option: For a lighter version, you can pipe the dough onto a baking sheet and bake at 400°F (200°C) for 15-20 minutes. They won’t be as crisp, but they’re still tasty.
- Air-fryer method: Pipe the churros in the air fryer basket and spray them lightly with oil. Cook at 375°F (190°C) for about 10-12 minutes, flipping halfway.
- Flavor twists: Add a pinch of cardamom or nutmeg to the cinnamon sugar coating. You can also replace the chocolate dip with caramel sauce or a fruity jam.
- Gluten-free: Use a 1:1 gluten-free flour blend, although the texture may vary slightly.
Storage
These churros taste best when they’re fresh and still warm. However, if you need to store them:
Refrigerator: Place any leftovers in an airtight container. They’ll keep for up to two days. Reheat them in a preheated oven at 350°F (175°C) for about five minutes to restore crispiness.
Tips for success
- Maintain the right temperature: Keeping your oil at around 355°F (180°C) is key to getting a perfectly crunchy exterior without soaking up too much oil.
- Stir dough vigorously: This helps the flour absorb the water and oil, preventing lumps.
- Don’t overcrowd the pot: Fry only a few churros at a time so they cook evenly and keep the oil temperature steady.
- Quick coating: Roll them in the cinnamon sugar while they’re still warm. The mixture sticks better and tastes amazing.
FAQ
Are churros normally vegan?
Traditional churros often use eggs or dairy, but many authentic Spanish versions do not. This vegan recipe guarantees no animal-derived ingredients while keeping the classic taste.
Can I make churros without a piping bag?
Yes. You can use a sturdy plastic bag with a corner snipped off. The shape will be simpler, but the flavor remains delicious.
How do you keep churros crispy longer?
Store them on a plate lined with paper towels so they don’t sit in excess oil. You can also reheat them in the oven at 350°F (175°C) for a few minutes before serving.
Why are my churros hollow inside?
This usually happens if the oil is too hot or if the dough is overworked. Double-check your oil temperature and stir the dough only until it comes together.
Can I make the dough ahead of time?
Yes. You can make the dough and store it in the fridge for up to one day. Let it come to room temperature before piping and frying.
Can I substitute the chocolate dip?
Absolutely. You can use caramel sauce, fruit coulis, or even a peanut butter dip. Feel free to get creative with your favorite sweet sauces.
How do I prevent the churros from breaking when piping?
Make sure the dough is warm (but not hot). If it becomes too stiff, add a teaspoon of water or plant-based milk and stir.
Why did my churros absorb too much oil?
Often, this happens if the oil temperature is too low. Use a thermometer if possible, and adjust the heat to keep it around 355°F (180°C).
Recipe
CRISPY VEGAN CHURROS
Discover how to make crispy vegan churros in minutes with a rich chocolate dip. Simple steps, perfect texture, egg and dairy-free!
INGREDIENTS
DOUGH
- 1 cup water, (233 g)
- 2 tablespoon oil, (24 g)
- 1 tablespoon sugar, (12 g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour, (125 g)
- 1 teaspoon baking powder
- 2 cups oil, for frying, vegetable/canola/sunflower
CINNAMON SUGAR COATING
- ¼ cup sugar, (48 g)
- 2 teaspoon ground cinnamon
CHOCOLATE DIP
- 80 g vegan dark chocolate chips or chopped chocolate, (about ½ cup)
- ¼ to ½ cup plant-based milk, very hot
INSTRUCTIONS
CHURROS DOUGH
- In a medium saucepan, mix water, 2 tablespoon oil, 1 tablespoon sugar, vanilla extract, and salt.
- Place the saucepan over medium heat and bring the mixture to a boil.
- In a separate bowl, sift together flour and baking powder.
- Once the liquid mixture boils, remove it from the heat. Immediately add the flour mixture to the saucepan.
- Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Allow the dough to cool for a few minutes until it's warm but safe to handle.
PREPARING THE CHURROS
- In a deep frying pot, heat around 2 cups of oil to submerge the churros (about 2 inches deep).
- Heat the oil to 355°F (180°C). Use a thermometer for accuracy if possible.
- Fit a piping bag with a large star tip to create the traditional churro ridges (I used a #8B open star tip).
- Fill the bag with the warm dough.
FRY THE CHURROS
- Carefully pipe strips of dough directly into the hot oil, cutting them off at about 4 inches (10 cm) in length using scissors or a knife.
- Fry a few churros at a time to avoid overcrowding.
- Cook each churro for about 2-3 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to turn them halfway through frying.
- Remove the fried churros with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
SUGAR COATING
- In a shallow dish, mix ¼ cup of sugar (48 g) with 2 teaspoons of ground cinnamon.
- While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.
CHOCOLATE DIP
- Place the vegan dark chocolate in a heatproof bowl.
- Pour ¼ cup of hot plant-based milk over the chocolate. Let it sit for a minute to soften.
- Stir the chocolate and milk together until the chocolate is fully melted and the mixture is smooth.
- If the dip is too thick, gradually add more hot plant-based milk, a tablespoon at a time, until you reach the desired consistency.
SERVE
- Serve the warm churros with the chocolate dip on the side. Enjoy immediately for the best taste and texture.
NOTES
- Consistency of dough: If the dough is too thick to pipe, you can add a small amount of water (about a teaspoon at a time) to adjust the consistency.
- Safety precautions: Be cautious when working with hot oil to prevent burns. Never leave the oil unattended.
- Oil temperature: Maintaining the correct oil temperature ensures the churros cook evenly without absorbing excess oil.
- Piping alternatives: If you don't have a piping bag, you can use a sturdy plastic bag with a corner snipped off, though the churros won't have the traditional ridged appearance.
- Storage: Churros are best enjoyed fresh but can be reheated in the oven at 350°F (175°C) for a few minutes to regain crispiness.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
Tried this recipe?Leave a rating & comment to let us know how it was!
Latest dessert recipes on the blog
Looking for other recipes like this? Try these:
Leave a Reply