Vegan Fried Mac and Cheese Balls
Crispy on the outside and irresistibly creamy on the inside, these Vegan Fried Mac and Cheese Balls are a plant-based twist on the ultimate comfort food. Made with tender macaroni coated in a rich, velvety vegan cheddar cheese sauce enhanced with nutritional yeast and warming spices, these bite-sized delights are then rolled in crunchy panko breadcrumbs and fried to golden perfection. Perfect as an indulgent appetizer, party snack, or game-day treat, they’re entirely dairy-free and packed with flavor. Pair with your favorite dipping sauce for a real crowd-pleaser that’s crispy, gooey, and oh-so-satisfying. Whether you're vegan or simply looking for a delicious twist on a classic, this recipe is guaranteed to impress!
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Ingredients
- 250 grams macaroni
- 200 grams vegan cheddar cheese shreds
- 240 milliliters unsweetened almond milk
- 50 grams all-purpose flour
- 30 grams nutritional yeast
- 2 tablespoons vegan butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 150 grams panko breadcrumbs
- 3 tablespoons cornstarch
- 60 milliliters water
- 500 milliliters vegetable oil
Directions
Step 1
Cook the macaroni according to package instructions. Drain and set aside.
Step 2
In a saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly.
Step 3
Gradually add the almond milk while whisking continuously to prevent lumps.
Step 4
Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
Step 5
Add the vegan cheddar cheese, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
Step 6
Mix the cooked macaroni into the cheese sauce, ensuring all the pasta is coated. Remove from heat and let it cool completely in the refrigerator for about 1 hour.
Step 7
Once cooled, shape the mac and cheese mixture into 1-inch balls and place them on a baking tray.
Step 8
In a small bowl, mix the cornstarch with water to create a slurry.
Step 9
Dip each mac and cheese ball into the cornstarch slurry, then roll it in panko breadcrumbs until fully coated.
Step 10
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F).
Step 11
Carefully fry the mac and cheese balls in batches, avoiding overcrowding the pot, until golden brown and crispy, about 2-3 minutes.
Step 12
Remove them with a slotted spoon and drain on paper towels to remove excess oil.
Step 13
Serve warm and enjoy!
Nutrition Facts
| Serving size | (1522.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6071.0 |
| Total Fat 525.2g | 0% |
| Saturated Fat 120.8g | 0% |
| Polyunsaturated Fat 284.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3853.2mg | 0% |
| Total Carbohydrate 322.8g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 12.3g | |
| Protein 68.6g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 526.8mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 906.7mg | 0% |
Source of Calories