Cauldron

Vegan Churros with Chocolate Dipping Sauce

Say churr-io to dull desserts. Share these Vegan Churros with Chocolate Dipping Sauce with those you love (almost as much as you love this pud). Made with Cauldron Authentic Tofu, this delish vegan tofu pudding recipe is best enjoyed with friends.

Serves 15
30 mins
A little effort
Vegan
124 cals (per serving)
Sugar coated churros dipped in chocolate sauce on parchment paper on blue board with green background. Three pink raspberries on the side.
Cauldron Authentic Tofu packaging with a green background

Made with our Authentic Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the Vegan Churros

  • 150g Cauldron Authentic Tofu

  • 100ml almond milk

  • 200g self-raising flour

  • 50g caster sugar

  • 1 tsp. ground cinnamon 

  • 400ml vegetable oil (to shallow fry)

For the chocolate dipping sauce

  • 75g vegan dark chocolate

  • 2 tbsp. almond milk

Our tip

To oven bake, pre-heat the oven to 180°C (fan)/ 200°C electric/Gas Mark 6. Place the churros on baking trays lined with baking paper and bake in a pre-heated oven for 15 minutes. To help the cinnamon sugar stick to your churros brush with each churros with a little maple syrup before tossing in cinnamon sugar.

Method:

  1. Place the Cauldron Authentic Tofu and almond milk into a blender. Blitz to combine.

  2. Place the flour into a mixing bowl. Make a well in the centre of the flour, pour in the tofu and milk mix. Stir to form a dough.

  3. Place a large star piping nozzle into a piping bag. Spoon half of the mix into the piping bag. Line a baking tray with baking paper. Pipe lines of mix approximately 10cm long on the lined tray.

  4. Refill the piping bag and repeat to use all of the mix.

  5. Place the sugar and cinnamon into a bowl. Mix to combine. 

  6. To shallow fry (or see our tip for oven bake instructions), place the oil into a non-stick medium sized saucepan. Heat over a medium heat to frying temperature (add a small piece of churros dough into the pan, once it starts to sizzle your oil is at the correct temperature).

  7. Fry the piped churros in batches for 2-3 minutes or until golden brown. 

  8. Once cooked, carefully remove from the oil using a slotted spoon. Toss in cinnamon sugar before placing on a serving platter to keep warm.

For the chocolate dipping sauce

  1. Break the chocolate into pieces and place in a glass bowl. Add 2 tablespoons of almond milk. Place over a pan of simmering water to melt. Stir to form a smooth glossy sauce and pour into a ramekin.

To serve

  1. Serve a platter of warm churros with chocolate dipping sauce and enjoy!

Our tip

To oven bake, pre-heat the oven to 180°C (fan)/ 200°C electric/Gas Mark 6. Place the churros on baking trays lined with baking paper and bake in a pre-heated oven for 15 minutes. To help the cinnamon sugar stick to your churros brush with each churros with a little maple syrup before tossing in cinnamon sugar.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!