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Vegan Mac & Cheese Balls

Vegan Mac & Cheese Balls

This is the comfort food recipe you didn’t know you needed! Made with Native Forest Organic Coconut Milk, Let’s Do Organic Tapioca Starch and Edward & Sons Panko Breadcrumbs by @thecuriouschickpea

Delicious balls of mac & cheese coated in a crispy coating, ready to pop into your mouth with a creamy crunch!

We’re using Native Forest Coconut Milk for creaminess, Let’s Do Organic Tapioca Starch for thickness, binding, and stretchiness, and Edward & Sons Panko Breadcrumbs for the perfect crispy coating! 

Simply whip up your vegan mac and cheese, refrigerate for a few hours and prepare the coating!

Pop ’em in the oven and enjoy!

By Eva Agha @thecuriouschickpea

Serves: ~30 mac and cheese balls

Prep Time: 15 minutes

Cook Time: 35 minutes

Inactive Time: 6 hours

Ingredients:

Mac and Cheese:

  • 8 oz macaroni
  • 1 can Native Forest Organic Classic Coconut Milk
  • 1 tsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • ½ tsp salt
  • 1/8 tsp turmeric (for color, optional)
  • 2 tbsp Let’s Do Organic Tapioca Starch
  • 2 tbsp non-dairy milk
  • 1 cup vegan cheddar shreds

Breading:

  • 1 cup non-dairy milk
  • ¼ cup Let’s Do Organic Tapioca Starch
  • ½ cup flour
  • 1 ½ cups Edward & Sons Panko Breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper

Directions:

  1. Cook the macaroni to package directions, drain and set aside.
  2. In a small pot combine the coconut milk, apple cider vinegar, smoked paprika, onion powder, salt, and turmeric. In a small bowl mix together the tapioca starch and non-dairy milk, then add to the rest of the sauce ingredients. Bring to a simmer over medium heat, add the vegan cheddar, and cook until the cheese has melted and sauce thickened.
  3. Let cool, then transfer to a container and refrigerate for at least 4 hours, or until chilled.
  4. Shape into balls using a cookie scoop, or about 2 tablespoons per ball. Place on a parchment lined baking tray and freeze until solid, about 2 hours.
  5. Prepare your dipping stations: Combine the non-dairy milk and tapioca starch in one bowl, add the flour to a second, and a third bowl stir together the panko, smoked paprika, garlic powder, salt, and pepper.
  6. Dip each mac and cheese ball into the milk mixture, then into the flour, back into the milk mixture, then into the bread crumb mixture to coat.
  7. When the balls are coated, cook right away or put back in the freezer until ready to cook. You can deep fry or bake the balls.
  8. To deep fry: Heat at least 2 inches of oil (or use a deep fryer) to 350 ºF. Fry the mac and cheese balls in batches for 6-8 minutes. The internal temperature will reach 175-195 ºF. If they cook too fast, turn the heat down.
    To bake: Preheat the oven to 425 ºF. Place mac and cheese balls on parchment lined tray and spray or drizzle with oil. Bake for 20-25 minutes or until the balls are crisp and golden and cheese is starting to ooze out.

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