Vegan Churros

with chocolate sauce

makes 8 servings



2 cups water

1 teaspoon salt

1 tablespoon vanilla extract

¼ cup Spotlight™ Oil

2 cups all-purpose flour

Cinnamon Sugar:

½ cup cane sugar

1 tablespoon cinnamon

Chocolate Sauce:

¾ cup mini vegan chocolate chips

¼ cup Spotlight™ Oil

½ cup creamy oat milk

¼ teaspoon cinnamon

1 teaspoon vanilla extract

⅛ teaspoon kosher salt

5-6 cups Spotlight™ Oil for frying



Bring the water, salt, and oil to a light boil in a medium saucepan. Once boiling, turn off the heat and add the flour and vanilla. Mix until just combined, then allow the dough to cool for about 10-15 minutes before transferring it to the piping bag.

In the meantime, make the cinnamon sugar coating by combining the sugar and cinnamon in a shallow bowl or plate. Set aside.

Transfer the dough to a churrera or piping bag with a large star-tip attachment.

Heat the oil to 350-375°F.

Squeeze dough out over the oil into pieces that are around 4-6 inches long. Cut each piece with a pair of scissors or a knife and allow it to fall directly into the oil.

Cook churros until a deep golden brown, about 3-4 minutes per batch. Transfer the churros to a wire rack and let them cool for 15 seconds before adding them to the cinnamon-sugar. Toss until well coated.

Chocolate Sauce:

Melt the chocolate, oil, oat milk, cinnamon, vanilla and salt in a saucepan over low heat. Whisk until the chocolate has melted, then transfer to a serving dish. Serve the churros warm with a side of chocolate sauce.