Dairy-Free Classic Italian Arancini Balls

Crispy, golden, and indulgently delicious, these Dairy-Free Classic Italian Arancini Balls are a plant-based twist on a beloved Sicilian street food. Made with creamy Arborio rice cooked risotto-style in flavorful vegetable broth and enriched with garlic, onion, peas, and dairy-free parmesan-style cheese, each bite is bursting with traditional Italian flavors. Coated in a perfectly crunchy breadcrumb crust and fried to golden perfection, these arancini are a crowd-pleasing appetizer or snack that’s entirely dairy-free without compromising on taste. Serve them with marinara sauce for dipping or pair them with a fresh salad for a satisfying meal. With easy-to-follow steps and accessible ingredients like unsweetened almond milk and olive oil, this recipe guarantees a restaurant-quality result that’s fit for vegans and non-dairy eaters alike! Perfect for parties, family dinners, or any occasion where crispy, cheesy goodness is a must.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 3.5 cups Vegetable broth
• 1 medium Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 3 tablespoons Olive oil
• 0.5 cup Dry white wine
• 0.5 cup Frozen peas
• 0.5 cup Dairy-free parmesan-style cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 0.75 cup Unsweetened almond milk
• 1 cup Breadcrumbs
• 2 cups Vegetable oil, for frying

Directions

Step 1

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.

Step 2

Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 2 minutes until the rice is lightly toasted.

Step 3

Pour in the white wine and stir until it’s mostly absorbed by the rice.

Step 4

Start adding the vegetable broth, a ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next, until the rice is creamy and tender, but still al dente. This will take about 20 minutes.

Step 5

Stir in the peas, dairy-free parmesan-style cheese, salt, and black pepper. Cook for another 2 minutes until the peas are heated through.

Step 6

Remove from heat and spread the risotto onto a baking sheet to cool completely, about 30 minutes.

Step 7

Prepare the breading station by setting up three shallow bowls: one with flour, one with unsweetened almond milk, and one with breadcrumbs.

Step 8

Once the risotto has cooled, scoop about 2 tablespoons and shape them into balls.

Step 9

Roll each ball in flour, dip in almond milk, and then coat with breadcrumbs. Place them on a baking sheet lined with parchment paper.

Step 10

In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat to 350°F (180°C).

Step 11

Fry the arancini balls in small batches until golden brown on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and let them drain on a paper towel-lined plate.

Step 12

Serve warm with your favorite marinara sauce or a fresh salad.

Nutrition Facts

Serving size	(2322.7g)

Amount per serving	% Daily Value*
Calories	6483.8

Total Fat 579.3g	0%
Saturated Fat 87.8g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 8281.0mg	0%
Total Carbohydrate 264.0g	0%
Dietary Fiber 22.6g	0%
Total Sugars 30.4g
Protein 71.7g	0%

Vitamin D 65.9IU	0%
Calcium 1056.1mg	0%
Iron 15.4mg	0%
Potassium 2149.3mg	0%

*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.

Source of Calories

Fat: 79.5%

Protein: 4.4%

Carbs: 16.1%