Dairy Free Vegan Arancini

Total time2 hr 25 min

Prep time40 min

Cook time45 min

These golden, crispy risotto balls are built on a creamy Arborio rice base simmered slowly in vegetable broth until it turns rich and tender, with nutritional yeast lending that deep, savory backbone. Tucked inside each one is a savory mushroom and pea filling paired with a melty cube of vegan cheese, so every bite delivers that classic molten center. A light dredge of flour, plant-based milk, and seasoned breadcrumbs gives the outside its signature crackly crust once fried to deep golden brown. Serve them hot with marinara and fresh basil for dipping, and you've got a shareable appetizer that's every bit as indulgent as the classic. This one's a genuinely solid pick for a dairy free spread, no one at the table will guess these came together this easily. Make a double batch, because they disappear fast.

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Ingredients

4 servings

For the risotto base

4 cups vegetable broth
Pacific Foods Organic Low Sodium Vegetable Broth Swanson Vegetable Broth Pacific Foods Plant-Based Organic Vegetable Broth Kettle And Fire Broth Vegetable Cooking - 32 OZ Imagine Natural Creations Organic Broth Vegetable Low Sodium - 32 Fl. Oz.
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2 tbsp olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 ½ cups arborio rice
½ cup dry white wine (vegan-certified)
3 tbsp nutritional yeast
1 tbsp vegan butter
1 tsp salt, plus more to taste
½ tsp black pepper

For the filling

1 tbsp olive oil
8 oz cremini mushrooms, finely chopped
½ cup frozen peas, thawed
½ tsp dried thyme
¼ tsp salt
3 oz vegan cheese, cut into 12 small cubes

For the coating

½ cup all-purpose flour
¾ cup plain unsweetened plant-based milk
1 ½ cups plain breadcrumbs
½ tsp garlic powder
½ tsp salt

For frying

neutral oil, for frying (such as canola oil or vegetable oil)

For serving

marinara sauce, for serving (optional)
fresh basil leaves, for serving (optional)

Instructions

1
Warm the vegetable broth in a medium saucepan over low heat until steaming; keep it at a bare simmer throughout the risotto cooking.
2
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

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