Plant Based Mac n Cheese Bites with Jalapeños

These mac n cheese bites are crispy on the outside, cheesy inside, with jalapeños for a spicy kick! The ultimate plant-based party snack.

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 40

Chilling Time 4

Total Time 5 10

Servings serves

Calories 503kcal

Equipment

Blender

Ingredients

1 medium yellow onion diced; approx. 1 cup or 142g
¼ cup vegan margarine approx. 57g
5 cloves garlic minced
¼ cup jarred jalapenos diced; approx. 35g
1 cup raw cashews soaked in boiling water 15 min, drained; approx. 113g
¼ tsp salt
½ tsp garlic powder
½ tsp onion powder or granulated onion
½ tsp smoked paprika
¼ cup nutritional yeast approx. 15g
½ cup vegetable stock approx. 120ml
1 tbsp white miso paste
1 cup unsweetened soy milk approx. 240ml
2 tbsp all-purpose flour approx. 15g
8 oz elbow macaroni dry; approx. 225g, cooked according to package instructions
vegetable oil for deep frying

Coating

1½ cups panko bread crumbs approx. 75g
1 cup all-purpose flour approx. 120g
½ tsp salt for flour coating
14 oz chickpeas reserve liquid (aquafaba); 1 can; approx. 400ml total liquid

Instructions

Heat the vegan margarine in a large Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
Add the diced jalapeños, drained cashews, salt, garlic powder, onion powder, smoked paprika, nutritional yeast, miso paste, and flour. Stir to coat, then pour in the vegetable stock to deglaze the pot. Scrape any browned bits from the bottom.
Stir in the soy milk and bring to a gentle simmer. Reduce heat and cook for 5–7 minutes, stirring occasionally, until thickened. Remove from heat and transfer the mixture to a high-speed blender. Blend until smooth and creamy.
Return the sauce to the Dutch oven and stir in the cooked macaroni until evenly coated.
Spoon the mac n cheese mixture into silicone ice cube trays or lightly greased standard ice cube trays. Press down to compact. Freeze for at least 4 hours, or until solid.
Once frozen, prepare the breading. Set out three shallow bowls: one with flour and salt, one with the aquafaba, and one with the panko breadcrumbs.
Pop the frozen mac n cheese cubes out of the trays. Working one at a time, dip each cube into aquafaba, then into flour, then back into aquafaba, and finally coat in panko crumbs. Repeat until all are breaded.
Heat 2–3 inches of vegetable oil in a deep pot or Dutch oven to 340°F (170°C). Carefully lower a few bites into the oil at a time (don’t overcrowd). Fry for 3–4 minutes or until golden brown and crispy.
Use a slotted spoon to transfer to a paper towel-lined plate. Sprinkle with salt and serve hot with your favorite dipping sauce like tomato relish, sweet chili, or vegan aioli.

Nutrition