Vegan Fried Mac and Cheese Balls
Indulge in irresistible comfort food with these Vegan Fried Mac and Cheese Balls — a decadent twist on a classic favorite! Perfectly cooked macaroni is coated in a creamy, cheesy vegan sauce made from almond milk, nutritional yeast, and vegan cheddar shreds, then chilled and formed into bite-sized balls. Rolled in crispy panko breadcrumbs and fried to golden perfection, each bite delivers a satisfying crunch followed by a velvety, cheese-loaded center. Whether served as a party appetizer or as a fun snack, these dairy-free delights are sure to impress vegans and non-vegans alike. Ready in just an hour, this easy recipe is a must-try for anyone craving plant-based comfort food that wows both in flavor and texture!
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Recipe Information
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
Instructions
Cook the macaroni according to package instructions. Drain and set aside.
In a saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually add the almond milk while whisking continuously to prevent lumps.
Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
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.
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.
Once cooled, shape the mac and cheese mixture into 1-inch balls and place them on a baking tray.
In a small bowl, mix the cornstarch with water to create a slurry.
Dip each mac and cheese ball into the cornstarch slurry, then roll it in panko breadcrumbs until fully coated.
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F).
Carefully fry the mac and cheese balls in batches, avoiding overcrowding the pot, until golden brown and crispy, about 2-3 minutes.
Remove them with a slotted spoon and drain on paper towels to remove excess oil.
Serve warm and enjoy!
Nutrition Facts
Calories |
6071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.2 g | 673% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 284.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 12.3 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 527 mg | 41% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 907 mg | 19% | |
*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.
