Italian · medium · 60 min · serves 12
How to make arancini vegan
Short answer
Replace parmesan, egg for coating, mozzarella centre, meat ragù with cashew-yeast crumb, plant milk + flour slurry, vegan mozzarella cube. The method is unchanged and takes about 60 minutes for 12 servings.
What makes the classic version non-vegan
- Parmesan
- Egg for coating
- Mozzarella centre
- Meat ragù
Swap table
| Instead of | Use | Note |
|---|---|---|
| Parmesan | Cashew-yeast crumb | In the risotto base |
| Egg wash | Plant milk + flour slurry | Sticks the crumbs |
| Mozzarella | Vegan mozzarella cube | Melts in the centre |
Method
- 1Make a firm risotto and chill it completely — overnight is best.
- 2Shape balls around a cube of vegan mozzarella.
- 3Roll in flour, then a plant-milk-and-flour slurry, then breadcrumbs.
- 4Fry at 180°C for 4 minutes until deep golden.
- 5Drain on a rack and salt immediately.
The one thing people get wrong
Cold risotto is essential — warm rice will not hold its shape in the fryer.
Frequently asked questions
- Can arancini be made vegan?
- Yes. Replace parmesan, egg for coating, mozzarella centre, meat ragù with cashew-yeast crumb, plant milk + flour slurry, vegan mozzarella cube. The method stays essentially the same and takes about 60 minutes.
- What is the hardest part of veganizing arancini?
- Cold risotto is essential — warm rice will not hold its shape in the fryer.
- How long does vegan arancini take?
- About 60 minutes for 12 servings — a medium recipe.
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