Fried Vegan Beignets Recipe

Beignets are a traditional cajun dessert. They are fluffy, sweet, and delicious. Making vegan beignets helps those with allergies enjoy them.

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Ever since we moved to the Houston area in Texas, we noticed there’s a big influence of food and culture from the New Orleans area. We were actually told once that it came after Hurricane Katrina as people had to leave there and this was one of the major cities they settled in.

Whether that’s true or not, we have enjoyed some of the mardi gras, cajun, and Louisiana lifestyle. Recently, we were invited to join one of Tyler’s friends for his birthday at a local cajun restaurant to have some traditional beignets and king cake. That was the first time we had tried them and we were hooked.

But, since I can’t have dairy, we decided to set out to make a vegan version. The biggest difference is the milk that’s used. Instead of whole milk, which is in most beignets, we used almond milk. It didn’t change the flavor but kept the dairy out of the recipe.

When we first moved, that was the first time I had seen the word beignet and had no idea how to say it! I thought it was “bay-net” but have been corrected that it’s “ben-yay”.

Warning, even using the vegan options, these things are addicting! We said we will only make them as a special treat every now and then.

While we made them in hot oil this time, I want to try them in the air fryer next time. I think it would work as long as you make sure to spray the tray with a nonstick spray before you place the dough on it.

Tips for perfect vegan beignets

For the fluffiest, most pillowy beignets, pay attention to fermentation and oil temperature. After you mix the dough and give it a short warm proof, consider refrigerating it overnight for a slow cold fermentation — this develops better flavor and helps the dough puff more nicely when fried. Use a deep-frying thermometer and keep the oil between about 360°F and 370°F; oil that’s too cool will make greasy beignets and oil that’s too hot risks an overbrowned exterior and an undercooked center. Work in small batches so the oil temperature stays steady, and keep the dough covered while you fry so it doesn’t skin over or dry out.

Metric measurements and weighing flour

For consistent results, weigh your dry ingredients when possible. Two cups of all-purpose flour typically range from about 240 to 260 grams depending on how the flour was scooped; for this recipe, start with approximately 256 grams and add or subtract a tablespoon or two as needed so the dough is soft and slightly tacky rather than stiff. If you only have cups, scoop gently and level with a knife rather than packing flour into the cup.

Flavor variations and optional ingredients

If you want a deeper, nuttier note, swap a portion of the sugar for barley malt syrup or add one tablespoon to the wet mix — it brings a subtle malt character that pairs beautifully with fried dough. For extra aroma, stir in a pinch of cinnamon or the zest of one orange into the dough. You can also fold in small mix-ins after the first rise (such as finely chopped dark chocolate or a few dried cranberries) or serve the beignets with dipping options like warm chocolate sauce, berry compote, or a citrus-maple glaze.

Substitutions and allergy-friendly swaps

If almond milk is not suitable for your readers, recommend oat, soy, or rice milk as one-for-one replacements; each will slightly change taste and texture but will keep the recipe vegan. If a reader only has instant yeast, they can use it in place of active dry yeast at about 70–80% of the active amount (for example, use roughly 2 1/4 teaspoons instant in place of 1 tablespoon active dry), or allow for the immediate mixing/rising differences noted on the yeast package. For nut-free households, highlight oat or soy milk as the preferred nut-free non-dairy options.

Make-ahead, refrigeration, and freezing instructions

You can make the dough a day ahead: after the initial warm rise, place the dough in an oiled bowl, cover tightly, and refrigerate overnight for a slow cold fermentation. When ready, bring the dough briefly to room temperature, reshape, roll, and cut as usual before frying. To freeze prepared beignets, arrange unbaked, cut beignet squares on a parchment-lined tray so they do not touch, freeze until firm, then transfer to a freezer bag; when you want to fry them, let them thaw and proof briefly at room temperature until slightly puffy before frying, or par-freeze then fully fry from frozen and add a minute or two to the frying time to ensure they cook through.

Air fryer and baking alternatives

If you prefer not to deep-fry, the air fryer can produce a similar result with less oil: preheat the air fryer to 375°F, lightly spray the beignet pieces with oil on all sides, place them in a single layer without overcrowding, and cook for 6–9 minutes, flipping halfway through, until golden and puffed. Baking is possible but will yield a less puffy, more cake-like texture: bake on a parchment-lined sheet at 425°F for 8–10 minutes, watching closely and finishing under the broiler for a very short time if you want a touch more color.

Troubleshooting common problems

If your beignets are flat, the dough was likely underproofed or the yeast was weak — ensure yeast is fresh and that your proofing liquid is between 105°F and 110°F so the yeast wakes up without being killed. If they turn out greasy, the oil temperature was too low or the beignets were overloaded in the fryer; raise the oil to the recommended range and fry in smaller batches. If they are dense rather than light and airy, you may have overfloured the dough or kneaded too vigorously; aim for a slightly sticky, soft dough and handle it gently when rolling and cutting.

Serving suggestions and yield

These beignets are best served hot and generously dusted with confectioners’ sugar; they pair beautifully with a strong coffee or a café au lait made with your favorite plant-based milk. For a brunch or party platter, offer a small bowl of warm chocolate sauce and a citrus jam for dipping. This recipe yields approximately 18–30 small beignets depending on how large you cut the squares — note the yield on your recipe card and suggest serving sizes (two to three beignets per person for a light dessert, or four to five per person for a fuller treat).

Fried Vegan Beignets Step by Step

Ingredients

• 1/2 cup warm water
• 3 tbsp sugar
• 1 tsp active dry yeast
• 3 tbsp almond milk (or other non-dairy milk)
• 2 tbsp olive oil
• 1/2 tsp vanilla extract
• 2 cups flour
• 1/4 tsp baking soda
• 1/4 tsp salt

Preparation

In a small mixing bowl, combine the warm water, sugar, and yeast and let it sit for 5-10 minutes.

Meanwhile, in a large bowl, whisk the flour, baking soda, and salt.

Add the almond milk, olive oil, and vanilla to the yeast mixture

Slowly mix the wet ingredients with the dry ingredients and mix until a dough is formed.

On a lightly floured surface, knead the dough a few times.

Place the dough in a lightly greased bowl, cover it with plastic wrap, and let rest in a warm place for 10 minutes to let the dough rise.

Roll the dough out into a 9×9-inch square and use a pizza cutter or sharp knife to cut into pieces about 1-inch square.

Heat an inch of vegetable oil in a cast-iron skillet to 350F.

Carefully add a few beignet squares to the hot oil and cook for about 2 minutes per side, until golden brown.

Remove from the oil and cool on a rack with paper towels underneath to catch dripping oil.

Repeat with the remaining dough.

Sprinkle with powdered sugar if desired before serving.

Fried Vegan Beignets Leftovers

Storage: Store leftover beignets in an airtight container at room temperature for up to 2-3 days. If you know you won’t eat them all, I suggest waiting to put the confectioner’s sugar on until they are served as it will absorb into the beignets as they sit.

Recipe

Fried Vegan Beignets

Beignets are a traditional cajun dessert. They are fluffy, sweet, and delicious. Making vegan beignets helps those with allergies enjoy them.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Rest Time 10 minutes minutes

Total Time 45 minutes minutes

Course:

Dessert

Cuisine:

American

Diet

Vegan

|

Vegetarian

Keyword:

beignets

|

dairy free

|

dessert

|

vegan

|

vegan beignets

|

vegan dessert

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Vegan

Servings: 20 pieces

5 from 8 votes

Ingredients

• 1/2 cup warm water
• 3 tbsp sugar
• 1 tsp active dry yeast
• 3 tbsp almond milk (or other non-dairy milk)
• 2 tbsp olive oil
• 1/2 tsp vanilla extract
• 2 cups flour
• 1/4 tsp baking soda
• 1/4 tsp salt

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Whisk – Wire
• Plastic Wrap
• Pizza Cutter
• Chef Knife
• Cast Iron Skillet
• Wire Cooling Rack
• Paper Towels

Instructions

• In a small mixing bowl, combine the warm water, sugar, and yeast and let it sit for 5-10 minutes
• Meanwhile, in a large bowl, whisk the flour, baking soda, and salt
• Add the almond milk, olive oil, and vanilla to the yeast mixture
• Slowly mix the wet ingredients with the dry ingredients and mix until a dough is formed
• On a lightly floured surface, knead the dough a few times
• Place the dough in a lightly greased bowl, cover it with plastic wrap, and let rest in a warm place for 10 minutes to let the dough rise
• Roll the dough out into a 9×9-inch square and use a pizza cutter or sharp knife to cut into pieces about 1-inch square
• Heat an inch of vegetable oil in a cast-iron skillet to 350F
• Carefully add a few beignet squares to the hot oil and cook for about 2 minutes per side, until golden brown
• Remove from the oil and cool on a rack with paper towels underneath to catch dripping oil
• Repeat with the remaining dough
• Sprinkle with powdered sugar if desired before serving

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Nutrition Facts

Fried Vegan Beignets

Amount Per Serving (1 each)

Calories 66 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.2g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Sodium 46mg2%

Potassium 15mg0%

Carbohydrates 11g4%

Fiber 0.4g2%

Sugar 2g2%

Protein 1g2%

Vitamin C 0.001mg0%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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