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vegan cauliflower arancini_hot for food

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!

Course Appetizer, Main Course, Side Dish
Keyword cauliflower, cauliflower arancini, deep fried, raw cashews, vegan cheese sauce
Prep Time 30 minutes
Cook Time 30 minutes
Refrigerate 10 minutes
Servings 20 balls
Author Lauren Toyota


cheese sauce

  • 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

cauliflower rice

  • 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)


  1. Whisk together ground flax with water and set aside to thicken for about 10 minutes.

  2. 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.

  3. In another mixing bowl, combine panko breadcrumbs with oregano, basil, sea salt, and ground black pepper.

  4. 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.
  5. Heat the cheese sauce in a saucepan over medium-low heat for 3 to 4 minutes, whisking constantly, until it thickens.

  6. 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.
  7. Heat vegetable oil in a heavy bottomed pot until it reaches approximately 365° to 370°F.

  8. 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.

  9. 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.

  10. Warm up your dipping sauce while you’re frying and serve immediately.