Easy Churros

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This easy vegan churro recipe is everything you've been craving and more.

Easy Churros [Vegan]


For the Churros:

  • 2 cups water
  • 1 teaspoon salt
  • 1/4 cup neutral vegetable oil
  • 2 cups all-purpose flour
  • 5-6 cups oil for frying

For the Cinnamon Sugar:

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon

For the Chocolate Sauce:

  • 50 g dark chocolate bar
  • 1/4 cup full-fat coconut milk
  • 1/4 teaspoon vanilla optional
  • 1/4 teaspoon cinnamon optional


For the Churros:

  1. 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. Stir until well-combined, then let the dough cool for about 15 minutes.
  2. In the meantime, make the cinnamon sugar coating by combining the sugar and cinnamon in a shallow bowl or plate. Set aside.
  3. Once it has cooled, transfer the dough to a piping bag with a large star-tip attachment. Then, bring 5-6 cups of vegetable oil (enough to fully submerge the churros) to 350-375°F in a deep pot.
  4. 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.
  5. 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.
  6. 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.

For the Chocolate Sauce:

  1. 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.
  2. 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.
  3. Serve the churros while warm with a side of chocolate sauce for a crispy, Mexican-style treat!


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!