Vegan Churros

Why You’ll Love This Recipe

I enjoy how simple yet indulgent these churros are. The dough comes together quickly, and the flax eggs keep everything nicely bound without using dairy or eggs. I love rolling them in cinnamon sugar while they’re still warm it makes them irresistible. Whether I dip them in melted chocolate or enjoy them plain, they always feel like a celebration.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

250 ml water
110 g vegan butter, unsalted
1 tablespoon light brown sugar
2 tablespoon granulated sugar
1 teaspoon vanilla bean powder or vanilla extract
200 g all-purpose flour
3 flax eggs (3 tablespoon milled flax seeds + 3 tablespoon water)
Rapeseed oil spray, for greasing

For the coating:
2 teaspoon ground cinnamon
70 g granulated sugar

Directions

I start by making the flax eggs: I mix 3 tablespoon milled flax seeds with 3 tablespoon water and set them aside to thicken.

In a saucepan, I bring the water, vegan butter, light brown sugar, granulated sugar, and vanilla to a gentle boil. Once everything is melted and combined, I remove it from the heat and stir in the flour all at once, mixing until it forms a thick dough. I let it cool slightly before mixing in the prepared flax eggs.

I transfer the dough into a piping bag fitted with a star nozzle. I pipe strips of dough onto a parchment-lined tray sprayed lightly with rapeseed oil.

Using either an air fryer or oven, I cook them until golden brown:

• Air fryer: 200°C (390°F) for 10–12 minutes.
• Oven: 200°C (390°F) for 18–20 minutes, flipping halfway.

As soon as they’re cooked, I roll them in the cinnamon-sugar coating so it sticks while they’re warm.

Servings and Timing

This recipe makes about 20 churros, serving 4–6 people. The total time is about 40 minutes:

• 10 minutes for prep
• 20 minutes for cooking
• 10 minutes for rolling and serving

Variations

• Sometimes I fill them with vegan chocolate or caramel by piping it inside once cooked.
• I like to serve them with a rich dark chocolate dipping sauce made from melted vegan chocolate and oat cream.
• For a spicier coating, I add a pinch of cayenne or cardamom to the cinnamon sugar.
• If I want them extra crispy, I fry them in vegetable oil at 180°C (350°F) for 2–3 minutes until golden.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days, though they’re best fresh. To reheat, I pop them in the air fryer or oven for a few minutes to revive the crispiness. I don’t recommend microwaving since it makes them soft.

FAQs

Can I fry these instead of baking?

Yes traditional churros are deep-fried. I heat oil to 180°C (350°F) and fry them until golden and crisp.

Do I need a piping bag?

Yes, a star nozzle piping bag gives churros their signature ridged shape. In a pinch, I can use a plastic bag with the corner cut, though they’ll be smoother.

Can I use coconut oil instead of vegan butter?

Yes, but the flavor will change slightly. Vegan butter gives a more classic churro taste.

How do I make the coating stick better?

I roll the churros in cinnamon sugar while they’re still warm it clings beautifully.

Can I make the dough ahead of time?

I prefer making it fresh, but I can refrigerate the dough for a few hours and pipe just before cooking.

What dipping sauces work well?

I love melted chocolate, dulce de leche (vegan), or even fruit coulis for a tangy twist.

Can I make these gluten-free?

Yes, I swap the all-purpose flour for a gluten-free blend, though the texture may be slightly different.

How do I keep churros crisp?

I avoid stacking them while cooling. I spread them out so steam doesn’t soften them.

Can I halve the recipe?

Yes it scales down easily if I only need a small batch.

Are these suitable for kids?

Definitely they’re fun to make and eat, and I can reduce the cinnamon if kids prefer a milder flavor.

Conclusion

I find these Vegan Churros to be the perfect balance of crispy, fluffy, and sweet. Rolling them in cinnamon sugar while they’re warm makes them irresistible, and I love serving them with a chocolate dip for an extra treat. They’re a simple way to bring a festive, indulgent dessert to the table without needing any dairy or eggs.

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