Vegan Arancini
Crispy on the outside, creamy and molten in the center — these golden rice balls are the kind of appetizer that disappears from the plate before you can even set it down. The risotto base gets its rich, savory depth from nutritional yeast and vegan butter, so there's no sacrifice in flavor even without traditional dairy. Each ball hides a pocket of sautéed cremini mushrooms, sweet peas, and a cube of melty vegan cheese that oozes when you bite in — it's genuinely exciting. The coating uses plant-based milk in place of egg wash, which keeps the breadcrumbs clinging just as well and fries up beautifully golden at 350°F. Chilling the risotto before shaping is the key step that makes everything hold together without falling apart in the oil. This recipe makes 12 arancini and serves 4, so it works equally well as a shareable starter or a satisfying main alongside a simple salad. Dip them in marinara and finish with a few fresh basil leaves — simple, stunning, and completely plant-based from start to finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the risotto base
- 4 cups vegetable broth
- 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!