Prepare to revolutionize your plant-based cooking with these mind-blowing vegan fried mac and cheese balls that will make even non-vegans beg for seconds! Imagine crispy, golden-brown exterior giving way to a creamy, cheesy interior that's completely dairy-free and absolutely irresistible. This recipe transforms the classic comfort food into a crunchy, portable appetizer that's perfect for parties, game nights, or when you're craving something seriously delicious and totally unexpected.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup elbow macaroni
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 1 cup breadcrumbs
- Oil for frying
Instructions
- Soak cashews in hot water for at least 30 minutes to soften them completely. If possible, soak overnight for best results.
- Cook elbow macaroni in salted boiling water according to package instructions until al dente. Drain and set aside to cool.
- Drain the soaked cashews and place them in a high-speed blender. Add nutritional yeast, lemon juice, garlic powder, salt, and pepper.
- Blend the cashew mixture until smooth and creamy, adding a small amount of water if needed to create a thick, cheese-like sauce.
- Mix the cashew cheese sauce with the cooled macaroni, ensuring each pasta piece is evenly coated.
- Transfer the mac and cheese mixture to a baking sheet and refrigerate for 30 minutes to firm up and make it easier to shape.
- Form the chilled mac and cheese into compact balls or small patties using your hands.
- Prepare a breading station with breadcrumbs in a shallow dish. Carefully coat each mac and cheese ball/patty in breadcrumbs, ensuring complete coverage.
- Heat oil in a deep fryer or large skillet to 350°F (175°C). Use enough oil to cover at least half the mac and cheese balls.
- Carefully place breaded mac and cheese balls into the hot oil, frying in batches to avoid overcrowding.
- Fry for 2-3 minutes or until golden brown and crispy, turning occasionally to ensure even cooking.
- Remove fried mac and cheese balls with a slotted spoon and drain on paper towels to remove excess oil.
- Let cool for a few minutes, then serve hot with your favorite dipping sauce like marinara or vegan ranch.
Tips
- Soak cashews thoroughly: The longer you soak the cashews, the smoother and creamier your "cheese" sauce will be. Overnight soaking yields the best results.
- Chill is key: Make sure to refrigerate the mac and cheese mixture for at least 30 minutes before shaping. This helps the balls hold together during breading and frying.
- Maintain oil temperature: Keep your oil consistently at 350°F for the crispiest exterior and most even cooking.
- Don't overcrowd the pan: Fry in small batches to ensure each mac and cheese ball gets perfectly golden and crisp.
- Experiment with seasonings: Try adding smoked paprika, herbs, or different spices to your breadcrumb mixture for extra flavor.
- Serve immediately: These are best enjoyed hot and crispy right after frying, so time your serving carefully.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
