Dairy Free Vegan Mushroom Arancini

Total time2 hr 25 min

Prep time40 min

Cook time45 min

Golden, crispy arancini start with a creamy Arborio risotto simmered slowly in vegetable broth and brightened with a splash of white wine, then finished with nutritional yeast and a bit of vegan butter for that classic savory depth. Once chilled and firm, the risotto gets stuffed with deeply browned cremini mushrooms and melty shredded vegan cheese, then rolled into tight little balls ready for breading. A simple dip through flour, plant-based milk, and seasoned breadcrumbs gives each one that satisfying golden crust before a quick fry in hot oil locks in the crunch. Inside, you get that irresistible contrast: crispy shell, tender rice, and a warm, savory mushroom center that practically melts. Serve them hot with warmed marinara for dipping and a scatter of fresh parsley, and you've got an appetizer that disappears fast at any table. This one's a genuinely satisfying pick for a dairy free spread, no one will guess how much flavor is packed into each bite.

About Fig

Fig 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

5 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.
See all
2 tbsp olive oil
1 small yellow onion, finely diced
3 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
½ tsp black pepper

For the mushroom filling

8 oz cremini mushrooms, finely chopped
1 tbsp olive oil
1 tsp fresh thyme leaves
¼ tsp salt
½ cup vegan cheese, shredded

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

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

For serving

1 cup marinara sauce, warmed, for serving
2 tbsp fresh flat-leaf parsley, chopped (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 process.
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, stirring, 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!