Are you ready to elevate your plant-based snacking game? These Vegan Mini Mozzarella Balls are not only a delightful treat but also a guilt-free indulgence that will have everyone asking for your secret recipe! With a creamy, cheesy texture and a crispy golden coating, these little bites of heaven are perfect for parties, appetizers, or simply enjoying at home. Plus, they come together in just 25 minutes! Dive into this recipe and discover how easy it is to create a delicious vegan alternative that will impress even the most devoted cheese lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 20 balls
Ingredients
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt to taste
- 1/4 cup breadcrumbs
Instructions
- Begin by soaking the cashews in water for at least 4 hours or overnight. This will soften them and make them easier to blend.
- After soaking, drain and rinse the cashews under cold water. This helps remove any excess starch and improves the flavor.
- In a blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic powder, and salt. Blend until the mixture is smooth and creamy. You may need to scrape down the sides a few times to ensure everything is well combined.
- Taste the mixture and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preference.
- Once the mixture is smooth, transfer it to a bowl. Using your hands, form small balls about the size of a tablespoon. You should be able to make approximately 20 balls.
- Place the breadcrumbs in a shallow dish. Roll each ball in the breadcrumbs to coat them evenly. This will give the mini mozzarella balls a nice crispy texture when cooked.
- In a non-stick skillet, heat a small amount of oil over medium heat. Once hot, add the breadcrumb-coated mozzarella balls to the skillet.
- Cook the balls for about 10 minutes, turning occasionally to ensure they are golden brown and crispy on all sides.
- Once cooked, remove the balls from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the vegan mini mozzarella balls warm, either as a snack or as part of a larger dish, such as a salad or pasta. Enjoy!
Tips
- Soak Cashews Properly: For the best texture, soak your cashews for at least 4 hours or overnight. This softens them, making it easier to blend into a creamy mixture.
- Blend Thoroughly: When combining your ingredients in the blender, ensure you blend until completely smooth. Scrape down the sides as needed to incorporate all ingredients well.
- Taste and Adjust: Don’t forget to taste your mixture before forming the balls! Adjust the seasoning with more salt or lemon juice to suit your palate.
- Breadcrumb Coating: For an extra crunch, consider using panko breadcrumbs instead of regular breadcrumbs. They will give your mozzarella balls an even crispier texture.
- Cooking Method: Keep the heat at medium to avoid burning the outside before the inside is cooked. Turn the balls frequently for an even golden color.
- Serving Suggestions: These mini mozzarella balls are versatile! Serve them warm with a side of marinara sauce for dipping, toss them in a salad, or add them to your favorite pasta dish for a cheesy twist.
- Storage: If you have leftovers, store them in an airtight container in the fridge. They can be reheated in a skillet for a few minutes to regain their crispiness.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 3g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
