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Vegan Churros with a Vegan Salted Caramel Sauce

A few weeks ago, I had the opportunity to be a guest on one of my favorite podcasts; the Tamarindo Podcast! I had been a long time listener, so when Luis asked me to be on I gladly accepted! I was so excited and slightly nervous and I couldn’t believe I was in the studio recording with them. If you love a good podcast, check them out! Whenever I listen to them or to Latinos Who Lunch I feel like I’m sitting en la sala hanging out con mis primos. They instantly become like family, and I love how relatable they are.

You can listen to the episode here.

When I posted the Vegan tacos Al Pastor on Tuesday, I had no idea I was going to get the reaction that I did. They went over so well! I had so many people tag me in their Insta stories who were making the marinade and I was living for it–Thank you for showing me so much love!

Keeping with the Vegan theme, we’re going to be making vegan churros with a vegan salted caramel dipping sauce today. The churro recipe comes from Eddie Garzas’s ¡Salud! Vegan Mexican Cookbook, which is one of the cookbooks I picked up a few weeks ago. This is a great book for anyone who’s Vegan and is looking for an authentic Mexican experience, or for those who like having alternatives for days when they don’t feel like eating meat.

I wish I were actually Vegan so I could truly appreciate the authenticity in these dishes. Eddie not only showcases modern Mexican cuisine, but he also focuses on spotlighting pre-Hispanic Mesoamerican dishes, taking it back to its plant based roots.

Today we’re pairing these Churros with a Vegan Salted Caramel dipping sauce because when I was visualizing what I wanted to do with the churros, I could not stop smelling cajeta. I kept picturing myself walking around El Jardín de la Villa being enveloped by the aroma of tacos de adobada, hot cakes with cajeta sizzling over a hot skillet, and the smell of dough being deep fried and being tossed around in sweet sugar and cinnamon.

Are there any vegan recipes you’d like to see in the future? Let me know! Non-vegans, we’ll be back to our regular recipes next week! See you then.

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3.50 from 8 votes

Vegan Churros with a Vegan Salted Caramel Sauce

Makes about 20 4 inch churros.
Course Mexican
Cuisine Dessert
Calories 0kcal

Ingredients

  • For the Churros
  • 2 cups of water
  • 1 cup sugar plus 2 tablespoons
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4-6 cups vegetable oil divided
  • 2 cups all-purpose flour
  • 4 tablespoons ground cinnamon
  • For the Sauce
  • 14 oz can full fat coconut milk
  • 1 cup light brown sugar
  • pinch of sea salt
  • 1/2 teaspoon vanilla

Instructions

  • For the Churros
  • In a medium saucepan on medium heat, combine the water, 1 cup of sugar, salt, vanilla, and two tablespoons of vegetable oil. Bring to a boil and remove from the heat.
  • Add the flour and stir with a wooden spoon, making sure all of the flour is completely mixed in. Allow for the dough to cool for about 15 minutes.
  • Transfer your dough into a large piping bag with a large star tip on it and place it in the fridge to cool for an extra 30 minutes.
  • In a large pot, bring the rest of the vegetable oil to 350 degrees (adjust the amount of oil depending on the size of your pot), using a thermometer. Adjust the heat to keep the oil at a constant temperature during frying
  • Pipe 4 inch long churros into the oil very carefully, and fry for about 4-5 minutes until they are crispy and golden brown.
  • Using a slotted spoon, remove the churros from the oil and let them drain on paper towels.
  • Combine the remaining two tablespoons of sugar with the cinnamon in a large bowl. Toss the churros around the bow to coat.
  • Serve with a side of the dipping sauce.
  • For the dipping sauce
  • Refrigerate the can of coconut milk for at least a couple hours to firm up the cream and help it separate from the water.
  • Once it’s firmed up scoop out 1 cup of the cream* and add it to a medium sized saucepan with the brown sugar and salt and bring to a boil over medium heat, whisking occasionally, then boil for 5 minutes still whisking occasionally to make sure nothing burns. Turn off the heat, whisk in the vanilla, and let the sauce cool before serving.
  • *All cans of coconut milk are different so you might not get a full cup but that’s cool, just adjust the brown sugar to match whatever amount you get with the cream.

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18 Comments

  • Reply
    Maria Hewett
    May 12, 2017 at 11:40 am

    Ok, my friend, are you reading my mind? I seriously woke up with a hankering for something covered in Cinnamon and sugar. I’m weird. I attempted to satisfy my craving with a cinnamon-sugar coated donut. It didn’t quite do it. So I am making these!!! Anything coated in cinnamon sugar is pretty much the best anyhow;)

    • Reply
      Esteban
      May 13, 2017 at 5:14 pm

      Haha! I hope you had some! These are a delicious alternative!

      • Reply
        Brendon
        February 13, 2020 at 4:12 pm

        For the sauce is that 1 – 1/4 0z?

        • Reply
          Esteban
          February 13, 2020 at 8:59 pm

          There was an extra 1 in there, but it should read as “14 oz. can of full fat coconut milk”!

  • Reply
    Abigail Aparicio
    February 6, 2018 at 3:36 pm

    Can these be baked instead of fried? 🙂

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  • Reply
    Ashley Ellis
    October 23, 2019 at 7:35 am

    4 stars
    LOL! For a healthier option, I tried baking them. I DO NOT RECOMMEND DOING THIS! HAHAHAH! Just fry the beautiful things. They tasted great (thank you, Esteban), but were super doughy, chewy, and heavy. This was totally my fault and had nothing to do with the original post. If I had fried them, I imagine they would have been delightful!

  • Reply
    Victoria
    May 2, 2020 at 11:07 pm

    I tried this recipe and the dough was still raw in the middle 😞

    • Reply
      Esteban
      May 3, 2020 at 3:04 pm

      Hi Victoria, were you using a thermometer? If your oil is too hot, the outside of the churros is going to fry up a lot quicker than the inside, which is why they were still raw.

  • Reply
    Chelsea
    June 21, 2020 at 12:55 pm

    Howdy I’m really excited to try this recipe out, but I have two questions before I get started.
    *How important is using Mexican vanilla over a generic type?
    *How much Mexican vanilla do I use for the churros; the recipe just says “1/2 Mexican vanilla” with no tsp or tablespoon specification.

    Thanks so much for this authentic and dairy-free option!

    • Reply
      Esteban
      June 22, 2020 at 11:05 am

      Hi Chelsea, I looked over Eddie’s recipe and it should be half a teaspoon and you can also use regular vanilla extract in place of the Mexican one!

      • Reply
        Chelsea
        June 22, 2020 at 11:19 am

        Perfect, 1/2 tsp was going to be my guess. Thanks!

  • Reply
    Peter F.
    July 20, 2020 at 1:10 pm

    You can get cans of coconut cream (not cream of coconut which is a completely different beast) to avoid the uncertainty from using different brands of full fat coconut milk.

  • Reply
    zoe
    August 14, 2020 at 10:14 pm

    5 stars
    amazing recipe. I didn’t have any big freezer bags OR star piper big enough, so we made churro balls. Was so delicious, amazed at how it manages to still taste like a classic churro dough with eggs. Also, I tried with coconut milk the first time but the quality of the fat might have affected it, used coconut cream the second time and the sauce was perfect.

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  • Reply
    Courtney Stringer
    March 26, 2022 at 8:04 am

    5 stars
    I made these the first time and they were a hit. The second time I made them, that night they were good, but i woke up the next day and they were rock hard.

  • Reply
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