Vegan Mini Beignets
Indulge in the irresistible charm of these Vegan Mini Beignets, a plant-based twist on the classic New Orleans treat. Crafted with simple pantry staples like almond milk, vegan buttery spread, and a touch of vanilla, these bite-sized delights are perfectly crisp on the outside and soft, pillowy perfection on the inside. This step-by-step recipe guarantees golden bites of fried dough that are generously dusted with powdered sugar for a sweet finish. Perfect as a snack, dessert, or a party centerpiece, these vegan beignets are a crowd-pleasing treat that takes just 15 minutes to prepare and 20 minutes to cook. Whether you’re craving something nostalgic or looking to impress with a vegan-friendly dessert, these mini beignets deliver big flavor.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon active dry yeast
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 3 quarters unsweetened almond milk
- 2 tablespoons vegan buttery spread
- 1 teaspoon vanilla extract
- 4 cups canola oil
- 1 cup powdered sugar
Instructions
In a small saucepan over low heat, warm the almond milk until it's lukewarm, about 110°F. Remove from heat.
In a medium bowl, combine the warm almond milk and granulated sugar. Stir until the sugar dissolves.
Sprinkle the active dry yeast over the warm milk mixture and let it sit for 5 minutes until frothy.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add the frothy yeast mixture, melted vegan buttery spread, and vanilla extract to the flour mixture. Stir until a sticky dough forms.
Lightly flour your working surface and knead the dough for about 5 minutes until it becomes smooth and elastic.
Cover the kneaded dough with a clean, damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
Once the dough has risen, punch it down to release the air. Roll out the dough to about 1/4-inch thick on a floured surface.
Cut the dough into 2-inch squares using a sharp knife or pizza cutter.
In a deep pot or fryer, heat the canola oil to 350°F.
Carefully drop a few squares at a time into the hot oil, avoiding overcrowding. Fry each side for about 1-2 minutes until golden brown.
Using a slotted spoon, transfer the cooked beignets onto a plate lined with paper towels to drain excess oil.
Dust generously with powdered sugar before serving warm.
Nutrition Facts
Calories |
9759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 922.3 g | 1182% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 227.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 332.6 g | 121% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 143.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
