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Satisfy your sweet tooth with these warm, melt in your mouth homemade churros. Enjoy them on their own or pair with a decadent chocolate sauce!

Servings: 10-15 churros
Prep time: 5 min
Cook time: 10 min

a glass full of vegan Churros


  • 1 cup gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ¼ cup oat flour
  • 2 tbsp horchata pulp* (from horchata)
  • ¼ cup cane sugar (substitute with coconut sugar or monk fruit sweetener)
  • 2 tsp baking powder
  • ¾ cup and 2 tbsp of plant-based milk
  • 2 tbsp coconut oil (melted)
  • ¼ tsp cinnamon
  • pinch of salt
  • oil for frying (avocado oil, vegetable oil)
  • 2 tsp cinnamon
  • ½ cup organic brown sugar (or cane sugar, coconut sugar, monk fruit sweetener)


  1. In a medium sized bowl mix dry ingredients. Add plant-based milk, pulp and coconut oil. Mix with a spatula until combined.
  2. In a small-medium sized pot heat oil over medium-high heat (2-3 inches).
  3. Transfer churro mixture into a piping bag prepared with a star tip. Pipe 5-6 inches at a time into the hot oil using scissors to cut the ends. Let fry for about 20-30 seconds until golden brown.
  4. Transfer onto paper towels and let churros dry for a few minutes. Coat in cinnamon sugar and serve while still warm.

*Squeeze out any excess liquid

Find out more about our almond pulp recipes, and get the most out of your plant-based milk maker.

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