Jalapeno Mac and Cheese Balls with Salsa

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Comfort food with a kick. Use vegetables to make cheese sauce with this recipe for Jalapeno Mac and Cheese balls served with salsa.

Makes 20-25



dairy free mac and cheese ball salsa

  • 200g (2 cups) macaroni, cooked according to pack instructions.
  • 3 tbsp pickled jalapenos, chopped


For the Cheeze sauce

  • 1 Potato, peeled and diced
  • 1 Carrot, peeled and diced
  • ½ onion, roughly chopped
  • 2 Cloves garlic, peeled
  • ¼ cup cashews, soaked in hot water for 15 mins
  • 2 Tbs nutritional yeast
  • 1 Tsp onion powder
  • 1 Tsp garlic powder
  • Large pinch salt
  • 3 Tsp Dijon mustard
  • 1 Tbs tapioca starch


For the Breadcrumb Coating

  • 100g (2/3 cup) panko breadcrumbs
  • 100g (3 cups) bacon flavour rasher crisps (most supermarket brands are vegan, but check ingredients)
  • 6 tbsp plain flour mixed with unsweetened soy milk
  • 6 tbsp plain flour
  • Sunflower oil, for deep frying
  • Hot sauce, to serve



  1. Place the vegetables for the cheese sauce into a pan of boiling, salted water, and cook for 10 mins or until tender.
  2. Reserving ½ cup of the cooking water, drain the vegetables and add them to a high performance blender with the rest of the sauce ingredients.
  3. Blend until very smooth and pour into a small pan. Heat very gently, stirring continuously, until thickened with a stretchy, cheese-like consistency.
  4. Mix the sauce with the pasta, and set aside to cool.
  5. While the pasta is cooling, pulse the bacon crisps in a food processor to resemble coarse breadcrumbs. Mix these with the panko crumbs in a large bowl.
  6. In a separate bowl, mix the flour with enough soy milk to make a consistency similar to beaten egg. Season this with salt and pepper.
  7. Add the remaining plain flour to another bowl.
  8. Taking a tablespoon of the pasta mixture at a time, roll it into a ball, coat in the flour, then the flour batter, and finally the bacon breadcrumb mix. Place the balls on a paper lined baking tray until you have used all of the mixture.
  9. Fill a heavy based pan 1/3 full with vegetable oil and place over a medium high heat. When the oil is hot and shimmering on the surface, begin to add the pasta balls, using a spoon to lower them into the hot oil. Take care not to overcrowd the pan- you may need to fry them in batches.
  10. Once the balls are golden brown and crisp on all sides, remove from the oil with a slotted spoon and drain on kitchen paper to remove the excess oil.
  11. Serve warm, with salsa for dipping and plenty of napkins!


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