So, do you want to make churros at home? (I always say yes)
I still remember the first time I tried making vegan churros. I was missing those warm, sugary sticks form the street fairs in my home town. (Honestly, I used to save up change just for churros—big spender, I know!) When I finally figured out a way to make them plant-based and not awful, I practically danced in the kitchen. And let’s just say the kitchen looked like a flour bomb exploded. Worth it. If you’re anything like me and like eating doughy, crunchy things without fussing with eggs and dairy, this is your call.
Why I always make these (and sometimes regret it… for all of 10 seconds)
I whip up these churros when sugar cravings hit hard, or when relatives are running late and I need an excuse to procrastinate cleaning. My family devours them before I’ve even had a chance to sprinkle on extra cinnamon. Actually, that’s a lie—I hoard the cinnamon sugar bowl for myself. If you’ve ever felt betrayed by how fiddly churros seem, don’t stress. This one doesn’t ask much of you. (Frying? Baking? You pick. Both are a treat, though sometimes I burn my tongue being greedy… learn from my mistakes!)
Alright, here’s what you need (give or take)
- 1 cup water (cold or warm, whichever is closer at hand—my friend uses sparkling water for a lighter crunch, but I can’t really tell the difference)
- 2 tablespoons sugar (granulated is classic, but brown sugar gives a nice, deeper flavor; sometimes I just use what’s left in the bottom of the bag)
- 1/4 cup vegan butter (or coconut oil, in a pinch; my grandmother swears by the kind that comes in a gold wrapper, but anything works, promise)
- A pinch of salt (I have fat fingers, so it might be more than a pinch)
- 1 cup all-purpose flour (though I did half-and-half with whole wheat once—turned out a bit dense but you do you)
- 1 teaspoon vanilla extract (optional; half the time I forget it and nobody notices)
- Oil for frying (neutral one, like sunflower or canola; olive oil will taste a bit odd—trust me, I tried)
- For the magic finish: 1/2 cup sugar + 1 tablespoon cinnamon
First, let’s make the dough (it’s kind of like magic)
- In a medium pot, mix water, sugar, vegan butter, and salt, then bring to a simmer. Don’t walk away—this part sneaks up on you.
- When it simmers, turn off the heat and dump in the flour (all at once, no tiptoeing here), then stir like there’s no tomorrow. The dough will look super weird and lumpy; that’s totally normal. Actually, I think it’s supposed to.
- Stir in vanilla now if you remembered it. (Sometimes I forget and just splash it on when the dough cools a little—it seems fine.)
- Let the dough cool for literally 5 minutes—just enough so you don’t scorch your hands. Lazy? Toss it in the fridge while you wrangle the rest.
- Spoon the dough into a piping bag with a big star tip. But hey, if you don’t have a tip, just snip the corner off a zip-top bag. Shapes may get wonky, but honestly, nobody complains.
Now we fry (or bake if you’re on the cautious side)
Frying:
- Heat about 2 inches of oil in a deep pan; medium-high works for me (I don’t bother with a thermometer, just drop a tiny bit of dough—if it sizzles, you’re good).
- Pipe strips direct into the hot oil (I go for 4-5 inches, but once I made churro “nuggets” and, dare I say, trend alert?).
- Fry in batches for around 2-3 minutes, flipping once, till golden brown. This is the moment where I usually sneak a taste, tongue be darned.
- Lift out with tongs, drain on paper towels, and at this point: immediately toss those beauties in your cinnamon-sugar mix. (The heat makes it stick!)
Baking:
- Preheat the oven to 400°F (that’s 200°C in new money). Pipe churros onto a lined tray (parchment or a silicone mat—foil sticks, not good).
- Spritz or brush lightly with oil. Bake 18-22 minutes, or until they’re golden. Not quite as crispy as fried, but still vanishes just as fast.
- Roll in cinnamon sugar while warm. Actually, just do it before anyone can steal one off the tray.
Little notes from my kitchen fails (I have many)
- If your dough squeezes out too stiff, add a few drops of water; too runny, sprinkle in more flour. I once tried eyeballing it and made churro pancakes… still ate ’em.
- Don’t let the oil get too hot or the outsides burn before the inside is done. I nearly set off the smoke alarm once, which the cat did NOT appreciate.
- Don’t skip tossing in sugar while they’re hot—the sugar won’t stick and you’ll end up eating sad, naked sticks.
Fun experiments and, well, minor disasters
- I tried stuffing these with raspberry jam. Tasted like summer holidays, but it leaked everywhere. Maybe use thicker jam if you go that route.
- Tried mixing cocoa powder into the dough—looked like worms, tasted pretty good actually. Wouldn’t serve them to a fancy guest, though.
- Coated some in maple sugar (because of course I did); my sister said it was “overkill” but she still ate three.
- Once, out of desperation, I used pancake mix for the flour. Would not recommend—came out more like funnel cakes but… silver lining?
What if I don’t have a piping bag? (Been there…)
- Honestly, a big zip-top bag works fine—just cut a larger corner and make peace with abstract churro art.
- No star tip? Meh, classic shape is nice but flavour’s what counts.
- Or, if all else fails, just roll logs by hand. I do this when I can’t find my kitchen stuff. It’s rustic, right?
Storing Churros (assuming you have leftovers, which I doubt)
If by some miracle you have churros left: cool completely, then keep in an airtight container at room temp for up to two days. I like to nuke ‘em for 10 seconds to freshen up, but honestly, they vanish by day one in my house. Freezing works too—just crisp up in the oven later (though my oven is so unpredictable, everything’s a gamble!).
How I love to serve them (don’t tell anyone about the chocolate)
I’ll admit—my favorite move is dunking these in thick hot chocolate, Spanish style. My cousin likes hers with berry sauce, but I find chocolate is king. Sometimes we have churro parties (yes, that’s a thing in our family), and if there’s leftover melted chocolate, it goes on pancakes the next morning. Tradition? Maybe. Delicious? Absolutely.
Listen, trust me on these pro tips
- Don’t rush cooling the dough before piping—it will blast hot gloop everywhere. I learned this the sticky way.
- Frying in batches keeps the oil temp even, but I used to get impatient and dump in the whole lot. All I got was greasy, soggy sticks. Lesson learned but not always remembered!
- Taste one before rolling out the full batch—you can crank up cinnamon or sugar if you’re a sweet tooth like me.
FAQ: Real Questions from Friends (and a few from me)
Can I use gluten-free flour? Sure can—though, sometimes it comes out a bit more crumbly. I kinda liked it, but my brother said nah.
Is baking really as good as frying? Honestly, for me frying wins. But, baked is good for lazy clean up and way less smell in the house (my partner actually prefers baked since I set off the smoke alarm once… more than once).
Can I make the dough ahead? Yup, you can refrigerate it for a day. Actually, I think it tastes better the next day. Just let it soften before piping because it’s stubborn straight from the fridge.
What if I don’t have vegan butter? Coconut oil is fine, and even regular margarine works. I wouldn’t use olive oil though (tried once, weirdly savory!).
How do I make the chocolate sauce? Oh, good question. Usually, I just melt some dark chocolate with a splash of oat milk and a little sugar—stir till glossy. No need for perfection.
There you have it—my low-key, bakery-style, totally addictive Easy Vegan Churros Recipe (Fried or Baked). Give it a try and let me know how much cinnamon sugar ends up on your floor. (If it’s less than me, teach me your ways!)
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons vegan butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- Vegetable oil (for frying or greasing)
Instructions
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1In a medium saucepan over medium heat, combine water, 2 tablespoons of sugar, vegan butter, and salt. Bring to a gentle boil, stirring occasionally, until butter is melted.
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2Reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball, about 2 minutes.
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3Remove from heat and mix in vanilla extract. Allow dough to cool slightly, then transfer to a piping bag fitted with a large star tip.
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4To fry: Heat vegetable oil in a large pot to 350°F (175°C). Pipe 4- to 5-inch strips of dough into the oil, cutting with scissors. Fry in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels. To bake: Preheat oven to 425°F (220°C). Pipe dough onto a parchment-lined baking sheet. Brush with oil and bake 18-20 minutes or until golden.
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5In a shallow dish, mix together 1/2 cup sugar and cinnamon. Roll warm churros in cinnamon sugar until thoroughly coated. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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