- 100 g vegan/dairy free butter
- 11/3 cup plain flour
- 1 teaspoon baking powder
- 1/4 cup pumpkin puree
- 1 cup plant milk
- 2 teaspoons vanilla extract
- 11/2 teaspoons pumpkin spice mix
- pinch of salt
- 3/4 cup cane sugar
- 1 tablespoon cinnamon powder
In a medium saucepan, heat the gently melt the vegan butter. Add the pumpkin puree, plant milk, vanilla, salt and spices then combine with a flour/baking powder mixture. Keep the heat low, and stir it continuously until it’s smooth and comes off the side nicely. (like playdough)
Let it cool down then scoop it into a piping bag with a star nozzle.
In a shallow plate, combine the sugar and cinnamon.
Heat your vegetable oil (approx 190 C degrees)
Pipe the churros directly into the hot oil, cut into 5 cm pieces with scissors. Deep-fry them in batches for 2-3 minutes until golden brown.
Remove churros and drain on kitchen paper, then toss in the sugar mixture. Serve them hot with the dipping sauce.
For the dipping sauce, combine all ingredients over steam, or in the microwave.
- 1/3 cup vegan/dairy free dark chocolate
- 1/3 cup crunchy peanut butter
- 1/3 cup plant milk