Vegan Churros with Almond Butter Dipping Sauce

Allergens

Soy (potential in almond butter), Tree Nuts (almonds)

Ingredients

• 1 cup almond milk
• 2 tablespoons coconut oil
• 1/4 teaspoon salt
• 1 cup all
• purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Almond Butter Dipping Sauce:
• 1/2 cup almond butter
• 3 tablespoons maple syrup
• 1/2 cup coconut milk
• 1/2 teaspoon vanilla extract

Instructions

1. In a saucepan, combine the almond milk, coconut oil, and salt over medium heat. Bring to a simmer, then remove from heat.
2. Add the flour and stir until fully incorporated. Return the pan to low heat for 2 3 minutes, stirring constantly, until the mixture forms a smooth ball.
3. Transfer the dough to a bowl and mix in the vanilla extract. Cover the bowl with plastic wrap and chill for 1 hour.
4. Preheat your deep fryer or heavy pot with oil to 375°F (190°C).
5. On a floured surface, roll out the chilled dough into a long strip, then cut into 6 inch lengths. Carefully drop each piece into the hot oil and fry until golden brown, approximately 2 minutes per side. Use a slotted spoon to remove the churros and place them on a paper towel lined plate to drain excess oil.
6. In a small saucepan, combine almond butter, maple syrup, coconut milk, and vanilla extract. Heat over low heat until smooth and creamy.
7. Combine sugar, cinnamon, and nutmeg on a flat dish. Roll each churro in the mixture to coat evenly. Serve immediately with the almond butter dipping sauce.

Chef’s Insight

The combination of crispy churros and smooth almond butter sauce creates a perfect balance between textures and flavors.

Notes

For best results, use fresh ingredients and high-quality almond butter.