Join the Plant Based Newsletter
We will keep you updated with the latest Plant Based news and interesting items
Comfort food with a kick. Use vegetables to make cheese sauce with this recipe for Jalapeno Mac and Cheese balls served with 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
- Place the vegetables for the cheese sauce into a pan of boiling, salted water, and cook for 10 mins or until tender.
- 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.
- Blend until very smooth and pour into a small pan. Heat very gently, stirring continuously, until thickened with a stretchy, cheese-like consistency.
- Mix the sauce with the pasta, and set aside to cool.
- 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.
- 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.
- Add the remaining plain flour to another bowl.
- 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.
- 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.
- 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.
- Serve warm, with salsa for dipping and plenty of napkins!