Crispy Vegan Mac and Cheese Balls are the ultimate comfort food turned into bite-sized perfection! These golden, crunchy delights are filled with creamy, cheesy macaroni goodness, seasoned to perfection with garlic and onion. Whether fried, baked, or air-fried, they offer a satisfying crunch on the outside with a rich, gooey center. Perfect as an appetizer, party snack, or indulgent treat, they’re sure to be a crowd-pleaser. Pair them with your favorite dipping sauces for an irresistible experience!Ingredients
For the Mac and Cheese
1-1/2 cups Cooked Elbow Macaroni (or any small pasta)
1-1/2 cups Vegan Cheese Sauce (see recipe below or use store-bought)
1/2 cup Shredded Vegan Cheese (cheddar works well)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste
Vegan Cheese Sauce Recipe (Optional)
1 cup Unsweetened Plant-Based Milk
1/4 cup Nutritional Yeast
1/4 cup Shredded Vegan Cheddar Cheese
2 Tablespoons Vegan Butter
1 Tablespoon Tapioca Starch (or Cornstarch)
1 tsp Dijon Mustard
1/2 tsp Turmeric (for color)
1/2 tsp Garlic Powder
Salt to taste
For the Coating
1/2 cup All-Purpose Flour
1 cup Plant-Based Milk
1 Tablespoon Cornstarch or Arrowroot Powder
1 cup Panko Breadcrumbs (or more)
1/2 tsp Smoked Paprika
1/2 tsp Salt
1/4 tsp Black Pepper
Neutral Oil for frying (or bake/air fry for a healthier option)
Instructions
If making the cheese sauce, combine all sauce ingredients in a small saucepan (except the cheddar cheese) over medium heat. Whisk constantly until thickened. After the sauce has thickened on the stove, stir in the 1/4 cup cheese. Keep stirring until the cheese is fully melted and incorporated into the sauce. If the sauce gets too thick, you can add a splash of plant-based milk to thin it out to your desired consistency. Adjust seasonings to taste.
Mix the cooked macaroni with the cheese sauce and shredded vegan cheese. Stir in garlic powder, onion powder, salt, and pepper. Allow to cool, then place in the fridge for about 10 minutes to firm up a bit to handle.
Once the mac and cheese mixture is cool enough to handle, scoop about 2 tablespoons and shape into balls. Place them on a tray lined with parchment paper. Refrigerate for 30 minutes to firm up again to hold its shape.
Set up a dredging station with three bowls
Bowl 1: Flour
Bowl 2: Plant-based milk mixed with cornstarch
Bowl 3: Panko breadcrumbs, smoked paprika, salt, and pepper.
Roll each ball in flour, dip into the milk mixture, and coat with seasoned breadcrumbs. Repeat for all the mac and cheese balls.
Frying: Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Fry the balls in batches for 2–3 minutes or until golden brown. Drain on paper towels.
Bake: Preheat the oven to 400°F (200°C). Place the balls on a greased or parchment-lined baking sheet. Spray with cooking oil and bake for 20–25 minutes, flipping halfway.
Air Frying: Preheat the air fryer to 375°F (190°C). Place the balls in the basket and cook for 10–12 minutes until golden.
Serve hot with your favorite dipping sauces, like vegan ranch, marinara, or spicy mayo.
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