Vegan Arancini with Pesto is a mouthwatering twist on the traditional Italian rice balls. These crispy risotto balls are filled with a homemade vegan mozzarella and paired with a fragrant basil pesto for a satisfying plant-based version of this classic dish. Perfect as an appetizer, snack, or even a light meal, these arancini are packed with rich, savory flavors while remaining completely dairy-free. With a crunchy exterior and a gooey, cheesy center, they’re a guaranteed hit for vegans and non-vegans alike.
Ingredients:
For the Risotto:
- 1 liter water (boiling)
- 1.5 tablespoon vegan bouillon powder
- ½ tablespoon olive oil
- ½ onion, finely diced
- 1 clove of garlic, minced or crushed.
- 215 g arborio rice
- 65 ml vegan white wine
- 1 teaspoon lemon zest
- 1 tablespoon nutritional yeast
For the Pesto:
- 30 g fresh basil (stalks and leaves)
- 30 g pine nuts (toasted)
- ¼ teaspoon fine sea salt
- 1 tablespoon nutritional yeast flakes
- 2.5 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1.5 tablespoon water
For the Vegan Mozzarella:
- 110 g silken tofu
- 70 ml oat milk
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- 25 g odorless coconut oil
- 2 tablespoons nutritional yeast
- 3 tablespoons tapioca starch
- ½ teaspoon apple cider vinegar
For the Coating:
- 3 tablespoons gram flour
- 1 tablespoon plain white flour
- 10 tablespoons plant milk
- 80 g breadcrumbs
- ¼ teaspoon fine sea salt
- Vegetable oil (for frying)
Instructions:
- Make the Risotto:
- Dissolve the bouillon powder in boiling water and set aside.
- Heat olive oil in a pan over medium heat and sauté the diced onion and garlic until soft and translucent, about 5 minutes.
- Add the arborio rice and stir to coat in the oil.
- Cook for 2-3 minutes until slightly toasted.
- Pour in the white wine and cook until it evaporates.
- Gradually add the bouillon water, one ladle at a time, stirring continuously until the rice absorbs the liquid.
- Stir in the lemon zest and nutritional yeast, then remove from heat and let the risotto cool completely.
- Prepare the Pesto:
- In a food processor, combine the fresh basil, toasted pine nuts, sea salt, nutritional yeast flakes, olive oil, lemon juice, and water.
- Blend until smooth and set aside.
- Make the Vegan Mozzarella:
- In a blender, combine silken tofu, oat milk, garlic powder, sea salt, coconut oil, nutritional yeast, tapioca starch, and apple cider vinegar.
- Blend until smooth.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens into a stretchy cheese-like consistency. Remove from heat and let cool.
- Assemble the Arancini:
- Take a spoonful of risotto and flatten it in your hand.
- Place a small spoonful of vegan mozzarella in the center and gently form the risotto around it into a ball.
- Repeat with the remaining risotto and mozzarella.
- Coat the Arancini:
- In a small bowl, mix the gram flour, plain flour, plant milk, and a pinch of sea salt to create a batter.
- Roll each risotto ball in the batter, then coat in breadcrumbs.
- Fry the Arancini:
- Heat vegetable oil in a deep pan over medium heat.
- Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Serve and Enjoy:
- Serve the arancini hot with a side of the homemade pesto for dipping.
- Enjoy the crispy exterior and gooey, cheesy center with every bite!
Conclusion:
Vegan Arancini with Pesto is a delightful combination of textures and flavors, with a crispy exterior and a creamy, cheesy filling. The bright, herbaceous pesto adds a fresh contrast to the rich arancini, making this dish a crowd-pleasing appetizer or snack. Perfect for entertaining or simply treating yourself, these vegan arancini are sure to impress.
Vegan Arancini with Pesto: A Crispy, Cheesy Delight
Crispy risotto balls filled with vegan mozzarella,served with a fragrant basil pesto. A delicious plant-based version of theclassic Italian arancini.
Ingredients
For the Risotto:
- 1 liter water boiling
- 1.5 tablespoon vegan bouillon powder
- ½ tablespoon olive oil
- ½ onion finely diced
- 1 clove of garlic minced or crushed.
- 215 g arborio rice
- 65 ml vegan white wine
- 1 teaspoon lemon zest
- 1 tablespoon nutritional yeast
For the Pesto:
- 30 g fresh basil stalks and leaves
- 30 g pine nuts toasted
- ¼ teaspoon fine sea salt
- 1 tablespoon nutritional yeast flakes
- 2.5 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1.5 tablespoon water
For the Vegan Mozzarella:
- 110 g silken tofu
- 70 ml oat milk
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- 25 g odorless coconut oil
- 2 tablespoons nutritional yeast
- 3 tablespoons tapioca starch
- ½ teaspoon apple cider vinegar
For the Coating:
- 3 tablespoons gram flour
- 1 tablespoon plain white flour
- 10 tablespoons plant milk
- 80 g breadcrumbs
- ¼ teaspoon fine sea salt
- Vegetable oil for frying
Instructions
Make the Risotto:
- Dissolve the bouillon powder in boiling water and set aside.
- Heat olive oil in a pan over medium heat and sauté the diced onion and garlic until soft and translucent, about 5 minutes.
- Add the arborio rice and stir to coat in the oil.
- Cook for 2-3 minutes until slightly toasted.
- Pour in the white wine and cook until it evaporates.
- Gradually add the bouillon water, one ladle at a time, stirring continuously until the rice absorbs the liquid.
- Stir in the lemon zest and nutritional yeast, then remove from heat and let the risotto cool completely.
Prepare the Pesto:
- In a food processor, combine the fresh basil, toasted pine nuts, sea salt, nutritional yeast flakes, olive oil, lemon juice, and water.
- Blend until smooth and set aside.
Make the Vegan Mozzarella:
- In a blender, combine silken tofu, oat milk, garlic powder, sea salt, coconut oil, nutritional yeast, tapioca starch, and apple cider vinegar.
- Blend until smooth.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens into a stretchy cheese-like consistency. Remove from heat and let cool.
Assemble the Arancini:
- Take a spoonful of risotto and flatten it in your hand.
- Place a small spoonful of vegan mozzarella in the center and gently form the risotto around it into a ball.
- Repeat with the remaining risotto and mozzarella.
Coat the Arancini:
- In a small bowl, mix the gram flour, plain flour, plant milk, and a pinch of sea salt to create a batter.
- Roll each risotto ball in the batter, then coat in breadcrumbs.
Fry the Arancini:
- Heat vegetable oil in a deep pan over medium heat.
- Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
Serve and Enjoy:
- Serve the arancini hot with a side of the homemade pesto for dipping.
- Enjoy the crispy exterior and gooey, cheesy center with every bite!