Vegan Churros {Crispy & Fluffy}

Vegan churros are a twist on the classic Spanish treat, offering the same crispy exterior and soft, fluffy interior without any animal products.

These delicious pastries are perfect for satisfying your sweet tooth and can be enjoyed on their own or dipped in rich chocolate sauce.

Made with simple ingredients, this recipe is easy to follow and results in churros that are just as good as the traditional version. Whether you’re hosting a party or looking for a fun dessert, these vegan churros are sure to impress!

Why This Recipe Is Simple and We Love It

This vegan churro recipe is straightforward and requires minimal ingredients, making it accessible for bakers of all skill levels.

The dough comes together quickly on the stovetop, and frying the churros is easier than you might think. We love this recipe because it captures the essence of churros while being entirely plant-based, allowing everyone to enjoy this beloved treat.

Plus, they can be made gluten-free with a simple flour substitution!

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Ingredients

1 cup all-purpose flour (or gluten-free flour blend)
1/2 cup water
1/4 cup coconut oil (or vegetable oil)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Oil for frying (such as canola or vegetable oil)

For Coating:

1/4 cup granulated sugar
1 teaspoon ground cinnamon

For Dipping Sauce (optional):

1/2 cup dairy-free chocolate chips
1/4 cup coconut milk (or any non-dairy milk)

Directions

Prepare the Dough: In a medium saucepan over medium heat, combine the water, coconut oil, sugar, and salt. Stir until the mixture comes to a gentle boil.
Add Flour: Once boiling, remove the saucepan from heat and quickly stir in the flour until fully combined. The dough will be thick and form a ball.
Cool the Dough: Allow the dough to cool slightly for about 5 minutes. Then, add the vanilla extract and mix until incorporated.
Heat Oil for Frying: In a deep skillet or pot, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C). You can test if it’s ready by dropping in a small piece of dough; if it sizzles and rises to the surface, it’s ready.
Pipe the Churros: Transfer the dough to a piping bag fitted with a star tip. Carefully pipe strips of dough, cutting them to your desired length with scissors.
Fry Until Golden: Fry the churros in batches for about 2-3 minutes on each side or until golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.
Coat with Cinnamon Sugar: In a shallow dish, mix the granulated sugar and ground cinnamon. While still warm, roll each churro in the cinnamon-sugar mixture until well coated.
Prepare Dipping Sauce (Optional): In a small saucepan over low heat, combine dairy-free chocolate chips and coconut milk. Stir until melted and smooth.
Serve: Enjoy your vegan churros warm with chocolate dipping sauce on the side!

Tips and Suggestions

Frying Temperature: Make sure your oil is at the right temperature; too hot will burn the churros quickly, while too cool will make them greasy.
Piping Tip: If you don’t have a piping bag, you can use a zip-top bag with one corner snipped off.
Storage: Leftover churros can be stored in an airtight container at room temperature for up to 2 days, but are best enjoyed fresh.

Variations and Substitutions

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these churros gluten-free.
Flavor Variations: Add spices like nutmeg or cardamom to the dough for an extra flavor kick.
Different Coatings: Instead of cinnamon sugar, try coating them in powdered sugar or drizzling them with caramel sauce.

Calorie Content

The estimated calorie content for one vegan churro (assuming this recipe makes about 12 churros) is approximately 100 calories per churro, depending on the specific ingredient brands used and portion sizes.

What are the best ingredients to make vegan churros crispy?

To make vegan churros crispy, the best ingredients and tips include:

— All-purpose flour provides structure and a crisp exterior when fried properly.

— Vegetable or neutral oil (canola, avocado, peanut): Used both in the dough and for frying; a high smoke point oil ensures even frying and crispiness without burning.

— Water: Boiled with oil and sugar to create a smooth dough that crisps well when fried.

— Sugar: Added to the dough and used in the cinnamon sugar coating; sugar caramelizes during frying, contributing to a crunchy, sweet crust.

— Oil in the dough: Adding vegetable oil or melted vegan butter to the dough helps create a tender inside and crispy outside.

— Flax egg or egg replacer: Helps bind the dough while keeping it vegan; flax eggs also add moisture that balances crispiness with tenderness inside.

— Resting the dough: Letting the dough cool slightly before piping and frying helps the churros hold their shape and crisp up better.

— Proper frying temperature (around 190°C/375°F): Essential to achieve a golden, crispy exterior without greasy or soggy churros.

How to fix soggy churros?

To fix soggy churros and bring back their crispiness, here are the best methods based on expert advice and tested tips:

1- Best fix: Reheat in the Oven

Preheat your oven to about 350°F to 400°F (175°C to 200°C). Arrange the churros in a single layer on a baking sheet lined with parchment paper or a wire rack with a drip tray underneath. Heat them for 5–10 minutes, checking frequently to prevent burning.

This method dries out excess moisture and restores the crispy exterior while warming the inside.

2- Quick fix: Refry Briefly

Heat oil to 350°F (180°C) and quickly fry the churros for 15–30 seconds. Drain on paper towels and immediately roll in cinnamon sugar. This revives the crunch and adds fresh flavor but should be done carefully to avoid greasy or burnt churros.

3- Reheat on the Stovetop

Lightly oil or butter a skillet and heat over medium-high. Add churros and turn frequently until evenly warmed and crisped. Drain excess oil on paper towels afterward. This method is quick and effective for small batches.

4- Avoid Microwaving Alone

Microwaving can soften churros further, making them chewy rather than crispy. If you must microwave, wrap churros in a slightly damp paper towel and heat for 10–30 seconds to warm without drying out. Follow with a quick oven or skillet crisp-up for best results.

5- Proper Storage to Prevent Sogginess

Store churros at room temperature in an airtight container with paper towels to absorb moisture. Avoid refrigeration, which causes sogginess. If storing them long-term, consider dehydrating them in a low oven (around 275°F) until fully dry, though this changes texture.

Storage Tips

To keep churros fresh and crispy, the best method is to store them at room temperature in an airtight container lined with a paper towel.

The paper towel absorbs excess moisture, helping maintain their signature crunch. Make sure the churros are completely cooled before storing to avoid condensation, which can cause fogginess.

Stored this way, churros stay tasty for up to 24 hours, with the best flavor and texture on the first day.

If you need to keep churros longer, freezing is recommended. First, spread the cooled churros on a parchment-lined tray and freeze for about an hour to prevent sticking.

Then, transfer them to an airtight container or freezer bag. Frozen churros can last up to 2 months but are best eaten within a month for optimal taste and texture.

Avoid refrigerating churros if possible, as the cold environment introduces moisture that makes them soggy and soft.

If refrigeration is necessary, store churros in a tightly sealed freezer bag inside an airtight container to reduce moisture exposure, and consume within 1–2 days.

When ready to eat, reheat churros in an oven or air fryer to help restore crispiness.