Delightfully Airy Vegan New Orleans-Style Beignets

Transport yourself to the French Quarter with these pillowy soft, golden brown vegan beignets! Dusted generously with powdered sugar, these iconic New Orleans treats are perfect for breakfast, a sweet snack, or a delightful dessert. This recipe captures the authentic airy texture and delicious flavor you crave, all without any animal products.

Yields: Approximately 18-24 beignets

Prep time: 30 minutes (plus 2-hour rise time)

Cook time: 3-5 minutes per batch

Ingredients:

• 1 cup unsweetened plant-based milk (such as oat or almond), warmed to about 105-115°F
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup granulated sugar, plus more for dusting
• ½ teaspoon salt
• 4 tablespoons vegan butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour, plus more for dusting
• Vegetable oil, for frying
• Powdered sugar, for dusting (and lots of it!)

Equipment:

• Large mixing bowl
• Whisk or fork
• Large saucepan or deep fryer
• Slotted spoon
• Paper towels

Instructions:

1. Activate the yeast: In a large mixing bowl, pour the warm plant-based milk. Sprinkle the active dry yeast and 1 teaspoon of the granulated sugar over the milk. Let it sit for 5-10 minutes, until the yeast is foamy, indicating it's active.
2. Combine wet ingredients: Add the remaining ¼ cup of granulated sugar, salt, melted vegan butter, and vanilla extract to the yeast mixture. Whisk to combine.
3. Add the flour: Gradually add the flour to the wet ingredients, mixing with a whisk or wooden spoon until a shaggy dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, until the dough is smooth and elastic. It might be slightly sticky, but avoid adding too much extra flour.
5. First rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 ½ - 2 hours, or until doubled in size.
6. Roll and cut the dough: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it out to about ¼-inch thickness. Use a sharp knife or pizza cutter to cut the dough into roughly 2-inch squares or rectangles.
7. Second rise: Lightly grease a baking sheet. Carefully transfer the cut beignet dough pieces to the baking sheet, leaving a little space between each. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30 minutes. This second rise is crucial for light and airy beignets.
8. Heat the oil: While the beignets are rising, heat about 2-3 inches of vegetable oil in a large saucepan or deep fryer to 350-375°F (175-190°C). Use a thermometer to ensure the oil is at the correct temperature. If you don't have a thermometer, test with a small piece of dough; it should turn golden brown in about 1-2 minutes.
9. Fry the beignets: Carefully drop a few beignets at a time into the hot oil, being careful not to overcrowd the pan. Fry for 1-2 minutes per side, until they are puffed up and golden brown. Flip them gently with a slotted spoon.
10. Drain and sugar: Remove the fried beignets with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. While they are still warm, generously dust them with powdered sugar. The warmth helps the sugar adhere.
11. Serve immediately: Beignets are best enjoyed fresh and warm, piled high and covered in a cloud of powdered sugar!

Tips for Perfect Vegan Beignets:

• Warm milk is key: The warm milk helps activate the yeast properly. Make sure it's not too hot, or it could kill the yeast.
• Don't over-knead: Over-kneading can make the beignets tough. Knead just until the dough is smooth and elastic.
• Warm rising environment: A warm place helps the dough rise faster and more evenly.
• Don't overcrowd the pan: Fry the beignets in batches to maintain the oil temperature and ensure they cook evenly.
• Dust generously: Beignets are known for their generous coating of powdered sugar – don't be shy!
• Enjoy immediately: Beignets are best when eaten fresh and warm.