Nobody at the table will guess these churros are vegan until you tell them. I made a batch for a family get together and watched three people go back for seconds before I even mentioned there was no butter or eggs anywhere in the recipe.
These churros come out with that classic crunchy, ridged exterior and a soft center, rolled in cinnamon sugar and served with a rich chocolate dipping sauce. Completely plant based, and honestly just as good as the version I grew up eating.
Let’s fry some up.
What You’ll Need
For the churros:
- 1 cup water
- 2 tbsp coconut oil (or vegan butter)
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 cup all purpose flour
- Oil, for frying
For the coating:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
For the chocolate dip:
- ½ cup dairy free chocolate chips
- ¼ cup full fat coconut milk
Simple pantry ingredients, all plant based from start to finish.
Tools You’ll Need
- Medium saucepan
- Wooden spoon
- Piping bag with a star tip
- Deep fryer or heavy bottomed pot
- Slotted spoon
- Shallow dish, for cinnamon sugar coating
- Small saucepan, for chocolate sauce
Pro Tips
I’ve made these enough times to know exactly what makes the difference between good churros and great ones.
1. Let the dough cool slightly before piping. Piping straight from a hot pot can be tricky to handle. A few minutes of cooling makes it much easier to work with.
2. Keep your oil temperature steady. Too hot and the outside burns before the inside cooks through. Too cool and the churros turn greasy instead of crispy. Aim for 350°F and check with a thermometer if you have one.
3. Fry in small batches. Crowding the pot drops the oil temperature and leads to uneven cooking.
4. Coat the churros while they’re still warm. The cinnamon sugar sticks best right after frying, while there’s still a bit of residual oil on the surface.
5. Use a star shaped piping tip. This creates the classic ridged texture, which also helps the churros fry more evenly and crisp up on all sides.
How to Make Crispy Vegan Churros
Step 1: Make the Dough
In a medium saucepan, combine the water, coconut oil, sugar, and salt. Bring to a boil.
Remove from heat and stir in the flour all at once, mixing until a smooth dough forms.
Let the dough cool for about 10 minutes.
Step 2: Pipe the Churros
Transfer the dough to a piping bag fitted with a star tip.
Pipe 4 to 5 inch strips directly over a plate or piece of parchment paper.
Step 3: Fry
Heat oil in a deep fryer or heavy bottomed pot to 350°F.
Carefully fry the churros in small batches for 2 to 3 minutes per side, until golden brown.
Remove with a slotted spoon and drain on paper towels.
Step 4: Coat in Cinnamon Sugar
Combine the sugar and cinnamon in a shallow dish.
Roll the warm churros in the cinnamon sugar mixture until fully coated.
Step 5: Make the Chocolate Dip
Heat the coconut milk in a small saucepan until just simmering.
Pour over the chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth.
Step 6: Serve
Serve the churros warm alongside the chocolate dipping sauce.
Substitutions and Variations
- Baked version: Bake at 400°F for 20 minutes for a lower fat alternative, though the texture will be softer than fried.
- Gluten free: Use a 1:1 gluten free flour blend in place of all purpose flour.
- Different coating: Swap the cinnamon sugar for a dusting of powdered sugar instead.
- Spiced dip: Add a pinch of cinnamon or chili powder to the chocolate sauce for extra depth.
- Air fryer version: Air fry at 375°F for 10 to 12 minutes, flipping halfway through, for a lighter version with less oil.
Make Ahead Tips
The dough can be made a few hours ahead and stored covered at room temperature until ready to pipe and fry.
The chocolate sauce also keeps well in the fridge for a few days and can be gently reheated before serving.
Nutritional Breakdown (Per Serving, Makes 12 churros)
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Fat | 8g |
| Carbs | 20g |
| Sugar | 11g |
| Protein | 2g |
Numbers will shift depending on the frying oil and chocolate you use.
Diet Friendly Swaps
- Lower sugar: Reduce the cinnamon sugar coating slightly, or use a sugar substitute in the dough.
- Nut free: This recipe is naturally nut free as written, just double check your chocolate chip brand.
- Soy free: Use a soy free vegan butter alternative if avoiding soy entirely.
Meal Pairing Suggestions
Serve these alongside a scoop of dairy free vanilla ice cream for an extra indulgent dessert.
They also pair nicely with a warm cup of coffee or hot chocolate for an afternoon treat.
Cooking Time Efficiency Tips
Make the chocolate sauce while the oil heats up, so both are ready around the same time.
Set up your cinnamon sugar coating station before you start frying, so churros go straight from the oil into the coating without cooling too much.
Leftovers and Storage
Store leftover churros in an airtight container at room temperature for up to a day, though they’re best enjoyed fresh.
Reheat in the oven or air fryer for a few minutes to help restore some of the crispiness.
The chocolate sauce keeps in the fridge for up to 5 days. Reheat gently on the stove or in the microwave before serving again.
FAQ
Can I make these without a piping bag? Yes, a large resealable bag with the corner snipped off works as a substitute, though you won’t get the classic ridged texture.
Why did my churros turn out greasy? This usually means the oil temperature was too low. Use a thermometer to keep it steady around 350°F.
Can I bake these instead of frying? Yes, though the texture will be softer and less crispy compared to the fried version.
What oil is best for frying churros? A neutral oil with a high smoke point, like vegetable or canola oil, works best here.
Can I freeze the dough before frying? It’s best to fry these fresh, since the dough doesn’t freeze particularly well before cooking.
Wrapping Up
These vegan churros prove that plant based desserts can be just as crispy, sweet, and satisfying as the traditional version.
Once you get the frying temperature down, this becomes one of those recipes you’ll want to make for every gathering.
Try this recipe, then come back and tell me how it turned out. Did you try the baked version? Add spice to the chocolate dip? Drop a comment below, I’d love to hear about it. 🍫
