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Vegan Mac 'n' Cheese Balls

Made with cashew cheese, these bite-sized vegan cheese balls are crispy on the outside and gooey within.


  • For the Sauce:
  • 1 cup raw cashews
  • 2 cups boiling water
  • 1 tsp. garlic powder
  • 1/2 tsp. mustard powder
  • 1/4 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 3/4 cup unsweetened almond milk
  • Crispy coating:
  • 1 cup almond meal
  • 1/4 cup cornmeal
  • 1/4 cup hemp seeds
  • 1 1/2 tsp. sea salt
  • For the Balls:
  • 1 1/2 cups unsweetened almond milk
  • 8 ounces quinoa macaroni pasta


  1. In a medium mixing bowl, cover the raw cashews with boiling water. Let soak for one hour.
  2. In a food processor, combine the soaked and drained cashews, garlic powder, mustard powder, sea salt, pepper, and almond milk, and blend until smooth.
  3. Add more almond milk, if needed to create the desired consistency.
  4. Meanwhile, cook the quinoa pasta in boiling water for 6-8 minutes, or until al dente. Drain well.
  5. Add the cooked pasta to a large mixing bowl and top with the sauce. Mix well.
  6. Drop spoonfuls of the coated macaroni onto a parchment lined cookie sheet, forming them into balls.
  7. Place in the freezer and freeze for 1 hour to solidify. This will help to make the pasta balls easy to handle.
  8. Meanwhile, in a separate mixing bowl, combine the almond meal, cornmeal, hemp seeds and sea salt to make the crispy coating.
  9. Once the mac and cheese balls are chilled, preheat the oven to 400 degrees F and line a second cookie sheet with parchment paper.
  10. Prepare an assembly line with one bowl filled with the remaining almond milk and another bowl filled with the almond meal mixture.
  11. One cheese ball at a a time, dip into the milk, then into the bowl of crispy coating.
  12. Place the coated cheese balls onto the prepared baking sheet.
  13. Bake for 18-20 minutes, or until the crispy coating just begins to crisp.
  14. To make extra golden, can be broiled for 2-3 minutes afterwards.