Vegan LF Mac & Cheese Balls

A few of you will know of my friend Steph, who has Fructose Malabsorption and eats vegan. We have been on a few adventures for the website. From Supercharger and Raw Trader earlier last year and then we celebrated Steph’s birthday at The Cornish Arms. It was at this celebration that I decided to develop this recipe.
The Cornish Arms have vegan deep fried mac and cheese balls, however, they are not low fodmap and certainly not gluten free. So I promised Steph that I would create a recipe we could both enjoy without any ramifications. It was a pretty easy recipe to put together, although the mac and cheese will need to set a bit to firm up so it can be time-consuming.

Vegan Low Fodmap Mac and Cheese Balls

We start with a gluten free vegan mac and cheese and you can certainly stop here if the deep-fried crust doesn’t appeal to you. Thankfully bio cheese and nuttelex are both vegan and gluten free. You’ll want your mac and cheese to have a thick sticky sauce to help the pasta hold its shape. I poured this into a thin tray and allowed to cool for an hour. After the mac and cheese cooled, I was able to roll it into ball shapes. If you are having trouble with your mac and cheese holding its shape you can melt down additional bio cheese and pour it over the top. Your balls can be as big or as small as you’d like to make them. I formed mine to about the size of a golf ball and they went golden quickly in the oil.

Next, I rolled them in gluten free, low-fodmap, vegan crumbs. Try saying that ten times really fast. I used the Casalare Breadcrumbs and did a double coat on each ball. From here you can air fry or bake them if you’d like a healthier option. In addition to deep frying, you can also shallow fry these. The temperature of your oil if you are deep frying is really important if it is too cold the mac and cheese ball will fall apart. For my deep fryer, I had the temperature on 190. They went golden brown in a few minutes. Since nothing needs to be cooked inside they don’t need to be in for too long. I’d say 3 to 5 minutes. If you do overcook them they will be a little dry on the inside.

Take them out and drain them on some paper towel and you have delicious mac and cheese balls that everyone can enjoy. Even Brody who is vehemently against bio cheese thought these were delicious. I always season the balls after I deep fry them but you are more than welcome to add salt and pepper to the mac and cheese mixture instead.

I hope you enjoyed these and I can’t wait to see the mac and cheese balls you create!
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Until Next Time;

Ashlee; The Aussie Coeliac.

Vegan Low-Fodmap Mac & Cheese Balls

Vegan, Low-Fodmap and gluten free mac & cheese balls. Cure your greasy faux cheesy cravings with these mac and cheese balls that won't leave your bloated from fructose, gluten or dairy.
Prep Time5 mins
Cook Time45 mins
Total Time1 hr 50 mins
Course: Savoury Snack, Side Dish
Cuisine: Modern
Servings: 20 Balls

Ingredients

  • 300 Grams Gluten Free Vegan Macaroni
  • 50 Grams Nuttelex
  • 2 Tbsp Corn Starch
  • 1 Tsp Paprika Optional
  • 3/4 Cup Almond Milk
  • 2 Cups Vegan Gluten Free Cheese
  • 2 Cups Gluten Free Vegan Breadcrumbs

Instructions

  • Cook your gluten free vegan macaroni according to the package. Reduce the time a little, to keep the pasta on the al dente side. This will stop it from going mushy when you roll and fry them.
  • Melt the nuttelex in a medium-sized pan over low heat. Stir in your cornstarch and stir quickly to create a roux.
  • Slowly add your almond milk, or dairy substitute of your choice. Continue stiring while pouring the milk in.
  • Once that has combined, add in your vegan cheese in small parts until fully melted.
  • Drain the macaroni and then add it to your cheese sauce. Stir to coat the pasta thoroughly.
  • Place the macaroni and cheese in a shallow dish and cover, then palce in the fridge to cool. Roughly half an hour to 1 hour.
  • Once the macaroni and cheese has cooled begin to roll the pasta into balls. You can make them any size you desire, mine were about the size of a golf ball. If the mixture isn't sticking together you can melt down more faux cheese and pour it over the top.
  • Roll each ball in the gluten free vegan breadcrumbs. Make sure you coat well, you can double coat them for extra crispy goodness.
  • Place these in the fridge for 5 to 10 minutes to solidify the coating while the deep fryer gets up to temperature. You'll want your deep fryer around 190°C.
  • Once the fryer is up to temperature, drop the mac and cheese balls into the oil one or two at a time. Cook for around 3 to 5 minutes or until golden brown. Remove from the oil and drain on a piece of paper towel.
  • Serve with a vegan mayo or other sauce of your choice.

Notes

Serving size will depend on how big or small you make your balls.
If you do not need vegan mac and cheese simply replace the faux ingredients with dairy.

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