Vegan Crispy Mac and Cheese Balls
Indulge in the ultimate comfort food delight with these Vegan Crispy Mac and Cheese Balls! Perfectly golden and irresistibly crunchy on the outside, these bite-sized treats are filled with creamy, plant-based mac and cheese featuring gooey vegan cheddar, nutritional yeast, and a touch of smoky paprika for added depth. Each ball is double-coated in a blend of breadcrumbs and panko for that signature crispy finish, then fried to perfection. Ideal for parties, game day snacks, or anytime you crave a vegan-friendly indulgence, these mac and cheese balls are best served warm and garnished with freshly chopped parsley. Easy to make with simple ingredients and packed with flavor, this recipe is sure to become a crowd favorite for vegans and non-vegans alike. Perfect for searches like "vegan appetizers," "crispy vegan snacks," and "plant-based comfort food," it’s a must-try dish!
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Recipe Information
Ingredients
- 200 grams Elbow macaroni
- 200 grams Vegan cheddar cheese
- 240 milliliters Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 grams All-purpose flour
- 60 milliliters Water
- 100 grams Breadcrumbs
- 100 grams Panko breadcrumbs
- 500 milliliters Vegetable oil
- 1 tablespoon Chopped fresh parsley
Instructions
Cook the elbow macaroni according to the package directions until al dente, drain and set aside.
In a medium saucepan over medium heat, combine the vegan cheddar cheese and almond milk, stirring frequently until the cheese is melted and a smooth sauce forms.
Add nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper to the cheese sauce and mix until well combined.
Stir the cooked macaroni into the cheese sauce, ensuring each piece is well-coated. Pour the mac and cheese into a large bowl and let it cool to room temperature. Once cooled, refrigerate for at least 1 hour to firm up the mixture.
In a small bowl, mix the all-purpose flour and water to create a batter.
In another bowl, combine the breadcrumbs and panko crumbs.
Scoop about 1 tablespoon of the chilled mac and cheese mixture and form it into a ball. Dip it into the flour batter, ensuring it is completely coated, and then roll it in the breadcrumb mixture. Repeat with the remaining mac and cheese.
Heat the vegetable oil in a deep-fryer or large saucepan to about 350°F (175°C).
Fry the mac and cheese balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Sprinkle the fried mac and cheese balls with chopped parsley before serving warm.
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 47.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 3.2 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 295 mg | 23% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 176 mg | 4% | |
*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.
