After months of failed attempts and greasy disappointments, I finally cracked the code for amazing vegan churros. Trust me, as someone who grew up loving traditional churros (check out my classic recipe here!), creating a plant-based version that satisfied my cravings wasn’t easy. But when I discovered the magic of aquafaba, everything changed.
The secret to perfect vegan churros isn’t just about substituting ingredients – it’s about understanding how plant-based components work together. Through countless experiments (and several smoke detector incidents), I’ve developed a recipe that creates that classic crispy exterior with a tender inside, all without eggs or dairy.
Time and Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 18 vegan churros
Equipment Needed
- Large heavy-bottomed pot
- Candy thermometer
- Pastry bag
- Large star tip (1/2 inch)
- Medium saucepan
- Wooden spoon
- Wire whisk
- Paper towels
- Tongs
- Large mixing bowl
- Small bowl for coating
Ingredients
For the Churros:
- 1 cup water
- 1/2 cup vegan butter (I prefer Earth Balance sticks)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup aquafaba (chickpea liquid)
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Coating:
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
Making Vegan Churros Magic
Let me walk you through the process I’ve perfected after countless test batches. The key to amazing vegan churros lies in technique and timing – something I learned the hard way. Trust me, your kitchen might get a little messy, but the results are worth it!
Step 1: Preparing the Base
- Combine water, vegan butter, sugar, and salt in your saucepan
- Bring to a full boil over medium heat
- Once boiling, immediately reduce heat to low
- Add all the flour at once (yes, all at once!)
- Start stirring vigorously with your wooden spoon
- Keep stirring until mixture forms a smooth ball and pulls away from sides
- Continue cooking for 2 more minutes, stirring constantly
- You’ll see a slight film on the bottom of the pan – that’s perfect!
Step 2: The Aquafaba Magic
Here’s where my game-changing discovery comes in. While traditional churros use eggs, I found that whipped aquafaba creates that perfect texture we’re after.
- Remove dough from heat and let cool for 5 minutes
- Meanwhile, whisk aquafaba until frothy (about 2 minutes)
- Gradually incorporate aquafaba into your dough
- Add vanilla extract
- Mix until you have a smooth, glossy dough
- Transfer to your piping bag fitted with star tip
Step 3: Frying Perfect Vegan Churros
The first time I fried these, I learned a valuable lesson about oil temperature – too hot and they burn, too cool and they’re greasy. Here’s my foolproof method:
- Heat oil to exactly 375°F (I never skip using my thermometer!)
- Pipe 4-inch lengths of dough directly into oil, cutting with scissors
- Fry only 3-4 churros at a time – trust me, crowding leads to disaster
- Let them cook for 2-3 minutes until golden brown
- Flip gently with tongs for another 2 minutes
- Remove when they’re evenly golden
- Drain on paper towels
Step 4: The Perfect Coating
While your churros are still hot (this is crucial!), it’s time for that classic cinnamon-sugar coating. Mix your sugar and cinnamon in a shallow dish, then roll each churro until well coated. I like to gently press the coating on – it helps it stick better.
Troubleshooting Tips (From My Kitchen Disasters)
Listen, I’ve had my share of vegan churro fails, and each disaster taught me something valuable. The most common issue I encountered was runny dough, usually from adding the aquafaba too quickly. Take your time with this step – patience really matters here. If you find your churros coming out doughy inside, it’s almost always because the oil temperature dropped too low. Keep that thermometer handy and adjust your heat as needed.
Vegan Churros Serving Suggestions
I love serving these fresh and warm, and after much experimentation, I’ve created a perfect dairy-free chocolate dipping sauce that complements them beautifully. Simply melt dairy-free dark chocolate with coconut milk and a pinch of salt until smooth and glossy. The slight bitterness of the dark chocolate perfectly balances the sweetness of the churros.
Storage Tips
While nothing beats a freshly fried churro (as any churro lover knows!), sometimes you need to make them ahead. I’ve found that keeping them warm in a low-temperature oven works well for short periods. If you need to store them longer, let them cool completely before placing them in an airtight container. When you’re ready to serve, a quick reheat in the oven brings back much of their original crispiness.
Remember, practice makes perfect with vegan churros. Each batch gets better as you learn to read the dough and perfect your frying technique. Want more churro inspiration? Check out my chocolate filled churros or classic churro recipe!