Gluten-Free, Vegan Buffalo Mac-N-Cheese Balls

Name: Gluten-Free, Vegan Buffalo Mac-N-Cheese Balls
Yield: 4 servings
Ingredients: 1/2 batch vegan mac n' cheese (made using 16-ounces pasta, gluten-free if necessary), refrigerated overnight. I used the mac n' cheese (plain ol' mac n' cheese variation) from "But I Could Never Go Vegan!"; 3/4 cup sriracha or other hot sauce; 1/4 cup white wine vinegar; 2 tablespoons vegan butter, melted; 1 1/2 cups bread crumbs (use gluten-free brown rice bread crumbs if necessary); 3 tablespoons nutritional yeast; 3/4 teaspoon salt; Zesty Ranch Dressing or other vegan ranch dressing for dipping/topping, optional; chopped green onions for topping, optional

Easy · 9 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

1/2 batch vegan mac n' cheese (made using 16-ounces pasta, gluten-free if necessary), refrigerated overnight. I used the mac n' cheese (plain ol' mac n' cheese variation) from "But I Could Never Go Vegan!"
3/4 cup sriracha or other hot sauce
1/4 cup white wine vinegar
2 tablespoons vegan butter, melted
1 1/2 cups bread crumbs (use gluten-free brown rice bread crumbs if necessary)
3 tablespoons nutritional yeast
3/4 teaspoon salt
Zesty Ranch Dressing or other vegan ranch dressing for dipping/topping, optional
chopped green onions for topping, optional

Instructions

Line a baking sheet with parchment paper. Remove the mac n' cheese from the refrigerator. Scoop 1/4 cup of mac n' cheese in to your hands and form into a ball. Place the ball on the baking sheet. Repeat until you've made about 15 balls or used half of the mac n' cheese. Place the baking sheet in the freezer and let them chill for 20-30 minutes.
While they are in the freezer, make the buffalo sauce. In a shallow bowl, combine the sriracha, vinegar, and melted butter and whisk together until combined. Set aside.
In another shallow bowl, combine the bread crumbs, nutritional yeast, and salt. Set aside.
Once the balls have chilled for 20-30 minutes, remove from the freezer. Preheat the oven to 425 F.
Use one hand to dip a ball in the buffalo sauce and then drop in the bread crumb bowl. Use a spoon to cover the ball with bread crumbs and gently move it around until fully coated. Spoon the ball out and gently shake off extra crumbs. Gently place the ball back on the baking sheet. Repeat with the remaining balls.
If you wish to only bake the balls, place in the oven and bake for 30 to 35 minutes or until firm and crisp on the outside. They will still be slightly soft to the touch
If you wish to bake the balls and then pan-fry them so they get extra-crispy, bake them for only 20 minutes. During the last 3 to 4 minutes of baking, fill the bottom of a large shallow sauce pan with about 1/4-inch of vegetable or sunflower oil and heat over medium heat. After the balls have baked for 20 minutes, remove from the oven. Use a spatula to gently scoop 3 to 4 balls into the pan and let them fry for about 30 to 60 seconds on each side. Use the spatula to transfer the balls to a plate lined with paper towels to absorb the extra oil. Repeat with the remaining balls.
Serve immediately with ranch dressing and remaining buffalo sauce. Leftovers will keep in the refrigerator for 3 to 4 days and can be reheated in the oven. Enjoy!

Tags: pepperplate-import

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