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Buñuelo crackers and Dulce de Leche

Course Dessert
Cuisine Mexican
Servings 4


Buñuelo crackers

  • 2 large whole wheat tortillas
  • 1 cup non-dairy milk (I used oat milk)
  • 4 tbsp ground cinnamon
  • 1/4 tsp vanilla essence

Dulce de Leche

  • 10 tbsp sugar (I used sugar in the raw)
  • 2 cups non-dairy milk (oat milk)
  • 1 tsp baking powder
  • 1 tsp vanilla essence


  • Cut tortillas into cracker shapes.
  • In a bowl add 1 cup milk, cinnamon and vanilla, and give them a good stir.
  • Cover an oven-safe tray with parchment paper and preheat your oven to high heat.
  • Submerge each cracker into the milk and cinnamon mixture and lay it out on the tray. Make sure crackers aren’t overlapping.
  • Place tray onto the center of the oven and turn down heat to medium. Let them crisp up for 5-10 minutes or until crisp. You can flip them over to make sure they cook evenly.
  • Take them out and let them cool.
  • For the Dulce de Leche recipe the milk shouldn’t be cold. If it is, warm it up in the microwave for a couple of minutes.
  • Into a non-stick pan add sugar, baking powder and vanilla. Turn the heat to high and let sugar melt and start to darken a bit.
  • Turn down the heat to medium and start adding your milk while stirring vigorously. Oat milk tends to be extra starchy so if you don’t keep stirring the milk will start to clump up.
  • Keep stirring until it becomes of a pudding consistency.
  • Serve.


Make sure to make Dulce de Leche with oat milk otherwise it won’t become a pudding-like dip.
Keyword vegan Bunuelo, Vegan Dulce de Leche