Dairy-Free Crispy Mac and Cheese Balls
Indulge in the ultimate comfort food makeover with these Dairy-Free Crispy Mac and Cheese Balls—perfectly creamy on the inside and irresistibly crunchy on the outside! This plant-based twist on a beloved classic features dairy-free elbow macaroni coated in a luscious "cheese" sauce made from almond milk, nutritional yeast, and aromatic spices like garlic and paprika. Each bite-sized ball is rolled in panko breadcrumbs for a delightfully crisp texture and fried until golden brown. A simple flax egg mixture ensures everything holds together beautifully, making these snacks egg-free as well. Perfect as a dairy-free appetizer, party finger food, or indulgent treat, these mac and cheese balls are an absolute crowd-pleaser for vegans and non-vegans alike. Enjoy them warm for the ultimate blend of creamy and crunchy in every bite!
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Recipe Information
Ingredients
- 8 ounces Dairy-free elbow macaroni
- 1 cup Nutritional yeast
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Dairy-free butter
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 flax eggs Flax eggs (2 tablespoons flaxseed meal mixed with 5 tablespoons water)
- 2 cups Panko breadcrumbs
- 3 cups Vegetable oil (for frying)
Instructions
Cook the dairy-free elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the dairy-free butter. Sprinkle the flour and whisk continuously for 1-2 minutes until golden.
Gradually add the unsweetened almond milk, whisking continually to avoid lumps. Cook until the mixture thickens, about 5 minutes.
Add nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper to the saucepan. Stir well until the sauce is smooth. Adjust seasoning to taste.
Combine the cooked macaroni with the cheese sauce, stirring to coat well. Allow the mac and cheese to cool to room temperature, then refrigerate for at least 1 hour or until firm.
While the mac and cheese chills, prepare the flax eggs by mixing 2 tablespoons of flaxseed meal with 5 tablespoons of water. Let sit for 5 minutes to thicken.
Once the mac and cheese is firm, use your hands to shape it into 1.5-inch balls.
Set up a breading station: place the flax eggs in one bowl and the panko breadcrumbs in another.
Dip each mac and cheese ball into the flax egg mixture, then roll it in the panko breadcrumbs until fully coated.
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the mac and cheese balls in batches until golden and crispy, about 3-4 minutes per batch.
Remove the balls with a slotted spoon and drain on paper towels. Serve warm and enjoy!
Nutrition Facts
Calories |
7880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 756.5 g | 970% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3480 mg | 151% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 15.5 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 789 mg | 61% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 994 mg | 21% | |
*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.
