Vegan Churros with a Vegan Salted Caramel Sauce
 
 
Makes about 20 4 inch churros.
Author:
Recipe type: Mexican
Cuisine: Dessert
Ingredients
  • For the Churros
  • 2 cups of water
  • 1 cup sugar, plus 2 tablespoons
  • ½ teaspoon salt
  • ½ Mexican vanilla extract
  • 4-6 cups vegetable oil, divided
  • 2cups all-purpose flour
  • 4 tablespoons ground cinnamon
  • For the Sauce
  • 1 14oz can full fat coconut milk
  • 1 cup light brown sugar
  • pinch of sea salt
  • ½ teaspoon vanilla
Instructions
  1. For the Churros
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. Pipe 4 inch long churros into the oil very carefully, and fry for about 4-5 minutes until they are crispy and golden brown.
  7. Using a slotted spoon, remove the churros from the oil and let them drain on paper towels.
  8. Combine the remaining two tablespoons of sugar with the cinnamon in a large bowl. Toss the churros around the bow to coat.
  9. Serve with a side of the dipping sauce.
  10. For the dipping sauce
  11. Refrigerate the can of coconut milk for at least a couple hours to firm up the cream and help it separate from the water.
  12. 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.
  13. *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.
Recipe by Chicano Eats at http://www.chicanoeats.com/vegan-churros/