Air-Fryer Churros with HOPE Cashew & Almond Dipping Sauce, Vegan

Plan for: 40 minutes
Yield: 4 servings

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  • 1 cup water
  • 1 stick vegan butter (or regular! The vegan butter is normally a bit denser,
    but it works with the crisp-yet-tender churro texture)
  • 1/2 cup sugar
  • 1 cup AP flour
  • 1 1/2 tsp vanilla
  • 3 pasture-raised eggs
  • 1 tbsp coconut oil, melted
  • ½ C Sugar
  • 1 T Cinnamon
  • 1 tub Hope Chocolate Cashew & Almond Dip, divided in 2

FOR FILLING (optional)

  • 1/4 cup coconut yogurt
  • 4 tbsp whipped coconut cream
  • 4 tbsp coconut milk (to taste/desired consistency)


  1. Simmer water, butter together in saucepan and vigorously stir in flour, cooking until mixture is thick. Take off heat and beat the mixture, stirring in vanilla and eggs one at a time once the mixture has cooled down slightly.
  2. Let rest. Preheat air fryer to 375. Pipe the dough from a bag into strips straight into your air fryer, and cook for ~10 minutes or until beautifully golden. 
  3. Toss straight from air fryer into a mix of melted coconut oil + cinnamon sugar!
  4. Filling (optional): Meanwhile, fold coconut cream and yogurt into 1/2 tub of Hope Chocolate Cashew & Almond Dip. Poke a hole in each of the churros with a chopstick and wiggle it around to get a hollow space, and stuff it with the chocolate filling!
  5. Heat up the remaining chocolate dip and thin it with coconut milk until you reach desired melty consistency. Dunk churros and enjoy!!!

TIP: Dunk half of your churro in the chocolate dip and sprinkle with nuts, candy, or colored sugar for a festive touch! 

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