Vegan Churros with Chocolate Dipping Sauce

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

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.

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.

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

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

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).

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

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