Today, I’m sharing my recipe for vegan cauliflower arancini!
Cauliflower is the star of a lot of dishes on the blog. A few examples include my cauliflower tacos, cauliflower risotto, and cauliflower buffalo wings. I love this veg because it can take on tons of flavors and textures.
If you’re never heard of arancini, they’re also known as risotto balls. They have a delicate crispy crust that’s irresistible.
The creamy filling is also absolutely to die for! To tie it all together, these crispy dreamboats taste great dipped in marinara or homemade pesto.
Check out how to make these vegan cauliflower arancini in the video and recipe post below.
vegan cauliflower arancini
These vegan cauliflower arancini are creamy and full of flavour with a delicate crispy crust. Dip them in your favourite marinara or homemade pesto!
- 1/2 C raw whole cashews, soaked in hot water for 20 minutes
- 3/4 C nondairy milk
- 2 tsp lemon juice
- 2 tsp tapioca starch
- 2 tsp nutritional yeast
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1 tbsp ground flax
- 3 tbsp water
- 5 C cauliflower florets (approximately 1/2 a head of cauliflower, depending on size)
- 2 garlic cloves
- 3 C panko breadcrumbs
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 3 cups vegetable oil (for deep frying)
Whisk together ground flax with water and set aside to thicken for about 10 minutes.
Pulse the cauliflower florets in a food processor with garlic cloves until it becomes the texture of rice. Add the cauliflower rice to a large mixing bowl.
In another mixing bowl, combine panko breadcrumbs with oregano, basil, sea salt, and ground black pepper.
Drain raw cashews from the soaking water and rinse under fresh water. Drain and add to a high-powered blender with the remaining cheese sauce ingredients and blend until very smooth.
Heat the cheese sauce in a saucepan over medium-low heat for 3 to 4 minutes, whisking constantly, until it thickens.
Add the cheese sauce to the cauliflower rice mixture, along with the thickened flax mixture, and 1 1/2 cups of the breadcrumb mixture and stir to combine well.
Heat vegetable oil in a heavy bottomed pot until it reaches approximately 365° to 370°F.
While oil is heating, form the risotto balls using a scant 1/4 cup of the mixture to form 1 1/2-inch balls with your hands. Then coat well in the remaining breadcrumb mixture. Set aside each ball onto a plate or baking sheet.
Place 3 to 4 balls in the hot frying oil and fry each batch for approximately 1 1/2 to 2 minutes until the breadcrumb coating is golden brown. Remove each ball from the oil with a slotted fryer spoon and set onto paper towel. Continue until all the arancini are fried.
Warm up your dipping sauce while you’re frying and serve immediately.