This Vegan Arancini recipe transforms creamy risotto into irresistibly crispy and cheesy rice balls that are guaranteed to impress. Easy to make and bursting with flavor, they pair perfectly with classic Italian marinara for dipping.

If you love our Vegan Asparagus Risotto or Creamy Mushroom Risotto, you’ll love these crispy, cheesy, golden-fried rice balls! These Sicilian-inspired arancini are soft and creamy on the inside, crunchy on the outside, and filled with gooey vegan cheese. 

They’re the ultimate party snack to serve alongside other Italian classic appetizers – perfect for the holidays or any special occasion!

Ingredients You’ll Need 

For the risotto

• Vegan butter: Sautéing the aromatics and toasting the rice in butter adds savoriness and richness to the overall risotto. 
• Aromatics: You’ll need a white onion and garlic for a flavorful foundation.
• Arborio rice: This short-grain rice is the main ingredient in risotto. It is essential to make sure you use arborio rice because of its high starch content and unique creaminess. There’s nothing quite like it! 
• Dry white wine: Helps to deglaze the pan and adds subtle acidity and sweetness. To ensure your white wine is vegan, double-check the brand on Barnivore.
• Broth: We prefer vegan chicken broth in our homemade risotto for its additional flavor and umami boost, but any good vegetable broth will do! 
• Vegan parmesan cheese: This risotto recipe works with homemade vegan parmesan cheese or your favorite store-bought brand. When not using our homemade recipe, we typically opt for Violife parmesan cheese!

For the assembly and frying

• Vegan mozzarella shreds: Arancini is traditionally stuffed with cheese, and we find that vegan mozzarella cheese works best. You can also use shreds or a block of vegan cheese cut into cubes (this makes the arancini easier to form!), but depending on the block, it may not melt as well.
• Flour: When combined with water and salt, the flour dredge helps the panko breadcrumbs stick to the outside of the arancini.
• Panko breadcrumbs: Coats the arancini and makes the outside extra crispy and golden brown.
• Canola oil: Used for deep frying the arancini. 

How to Make Vegan Arancini

Prepare the risotto

1. Bring the broth to a simmer. Add the broth to a medium saucepan and bring to a simmer. Once simmering, reduce the heat to low. 
2. Sauté the onions. In a separate large skillet or dutch oven, heat 2 tablespoons of vegan butter over medium heat. Once melted, add the diced onion and salt. Sauté for 4-5 minutes, or until translucent. 
3. Toast the garlic and rice. Add the garlic and arborio rice. Cook, stirring frequently, until the rice is lightly toasted, about 2 minutes. 
4. Add the white wine. Add the white wine to deglaze the bottom of the pan. Cook, stirring constantly, until the wine is absorbed and the alcohol is cooked off, about 2 more minutes. 
5. Stir in the broth ¾ cup at a time. Once the alcohol is cooked off, add the broth to the rice ¾ cup at a time. Stir constantly between additions until the both is mostly absorbed by the rice. When you drag the spatula down the middle of the skillet, it should leave an empty trail for a second before flooding back. Then you know you can add the next addition of broth. 
6. Add remaining butter, vegan parmesan cheese, and black pepper. Once the broth has been absorbed and the risotto is creamy, add the remaining 2 tablespoons of vegan butter, vegan parmesan, and black pepper. Stir until well combined. 
7. Let the risotto cool. Spread the risotto on a parchment-lined baking sheet in a thin layer. Allow to cool for at least 30 minutes until room temperature and moldable.

Form the Arancini

1. Prepare the breading station. In a medium bowl, whisk together the flour, water, and ½ teaspoon salt until smooth. In another medium bowl, mix together the panko, salt, and black pepper.
2. Chop the vegan mozzarella into smaller pieces. This will help it melt better!
3. Form the arancini. Using damp hands, scoop about 2 tablespoons of the cooled risotto and form a patty. Spoon about a teaspoon of vegan mozzarella into the center and form the risotto into a ball around the cheese. Place on a parchment-lined baking sheet or plate and repeat with the remaining risotto. You should be able to make about 14 arancini. 
4. Coat each in breading mixtures. One at a time, coat each arancini in the flour mixture, then the panko mixture. Place on a wire rack until ready to fry. Repeat with all arancini.

Fry and Serve

1. Heat the oil to 350F. Place the oil in a large pot. Heat over medium heat until 350F. 
2. Fry the arancini for 3-4 minutes. Once hot, carefully add 4-5 arancini to the oil. Toss occasionally and fry until deeply golden brown, about 3-4 minutes. Transfer the fried arancini to a wire rack. Sprinkle each with salt while still hot. Repeat with the remaining arancini. 
3. Serve hot. Enjoy arancini while still hot, as desired. Enjoy! 

Serving Suggestions 

Arancini is a popular street food in Sicily, typically eaten on-the-go as a quick snack or lunch. They can be enjoyed plain, but we love them dipped in marinara sauce. 

In addition to being a great snack, arancini can also be enjoyed as a party appetizer, or even as a main course with lighter sides like Brussels Sprouts Caesar Salad or Simple Roasted Vegetables. 

​Frequently Asked Questions

Can I make the risotto in advance?

Yes! Arancini was first created as a clever way to repurpose leftover risotto, so if you’d like to prepare it 1-2 days ahead of frying your arancini feel free to do so! Just make sure to fry your arancini as close to serving as possible. 

How will I know if the oil is hot enough?

The best way to know if your frying oil is hot enough is to invest in a deep-frying thermometer (or candy thermometer). If this is not an option, you can test to see if the oil is hot enough by tossing in a small pinch of breadcrumbs. 

If it immediately sizzles and stays floating on the top, the oil is hot enough. If it sinks or does not sizzle it is not ready yet.

How much canola oil do I need?

This is going to depend on the size of your large pot. You want to have 2 to 3 inches of oil in the pot (make sure there are still several inches of space between the oil level and the top of the pot to ensure safe frying at home). Depending on the size of your pot, this usually equates to anywhere between 4 to 8 cups of oil. 

Can I make this arancini with homemade vegan mozzarella cheese?

We have not yet tested this vegan arancini recipe with our Sliceable Vegan Mozzarella Cheese recipe, but it may work! If you’d like to try it, please leave a comment below and let us know how it worked for you!

Storage Instructions

Because arancini is deep fried, it is best and most crispy when enjoyed fresh. However, leftovers will keep in an airtight container in the refrigerator for up to 3 days. 

Reheat leftovers in an air fryer to restore the crispy texture as best as possible! 

More Vegan Italian Appetizers YOu May Enjoy:

Appetizers and Sides

Easy Vegan Antipasto Skewers (7-Ingredients)

Appetizers and Sides

Vegan Calamari with Oyster Mushrooms

Appetizers and Sides

Lentil & Vegetable Stuffed Mushrooms

Bread

The Easiest No-Knead Focaccia

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Arancini Recipe (Stuffed Italian Rice Balls)

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No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: About 14
• Diet: Vegan

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Description

This Vegan Arancini recipe transforms creamy risotto into irresistibly crispy and cheesy Italian rice balls that are guaranteed to impress. Easy to make and bursting with flavor, they pair perfectly with classic Italian marinara for dipping.

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Ingredients

Risotto

• 4 tablespoons vegan butter, divided
• 1 white onion, diced
• ¼ teaspoon salt
• 4 cloves garlic, minced
• 1 cup arborio rice
• ½ cup dry white wine
• 4½ cups vegan chicken broth (or vegetable broth)
• ½ cup vegan parmesan
• Black pepper, to taste

Wet batter:

• 1 cup all-purpose flour
• 1 cup water
• ½ teaspoon salt

Breading:

• 1 cup panko breadcrumbs
• ½ teaspoon salt
• Pinch of black pepper

Assembly:

• Canola oil, for frying
• ⅓ cup vegan mozzarella shreds, room temperature
• Marinara, for dipping

Equipment

• Medium saucepan, for broth
• Large skillet or Dutch oven, for risotto
• Spatula
• Parchment paper
• Baking sheet
• Medium bowl (2)
• Large pot, for frying
• Wire rack

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Instructions

Prepare the risotto

1. Bring the broth to a simmer. Add the broth to a medium saucepan and bring to a simmer. Once simmering, reduce the heat to low.
2. Sauté the onions. In a separate large skillet or Dutch oven, heat 2 tablespoons of vegan butter over medium heat. Once melted, add the diced onion and salt. Sauté for 4-5 minutes, or until translucent.
3. Toast the garlic and rice. Add the garlic and arborio rice. Cook, stirring frequently, until the rice is lightly toasted, about 2 minutes.
4. Add the white wine to deglaze the bottom of the pan. Cook, stirring constantly, until the wine is absorbed and the alcohol is cooked off, about 2 more minutes.
5. Stir in the broth ¾ cup at a time. Once the alcohol is cooked off, add the broth to the rice, ¾ cup at a time. Stir constantly between additions until the broth is mostly absorbed by the rice. When you drag the spatula down the middle of the skillet, it should leave an empty trail for a second before flooding back. Then you know you can add the next ¾ cup of broth.
6. Add remaining butter, vegan parmesan cheese, and black pepper. Once the broth has been absorbed and the risotto is creamy, add the remaining 2 tablespoons of vegan butter, vegan parmesan, and black pepper. Stir until well combined.
7. Let the risotto cool. Spread the risotto on a parchment-lined baking sheet in a thin layer. Allow to cool for at least 30 minutes until room temperature and moldable. Alternatively, you can prepare the risotto ahead of time and keep in the fridge until ready to assemble the arancini.

Form the Arancini

1. Prepare the breading station. In a medium bowl, whisk together the flour, water, and salt until smooth. In another medium bowl, mix together the panko, salt, and black pepper.
2. Chop the vegan mozzarella into smaller pieces. This will help it melt better!
3. Form the arancini. Using damp hands, scoop about 2 tablespoons of the cooled risotto and form a patty. Spoon about a teaspoon of vegan mozzarella into the center and form the risotto into a ball around the cheese. Place on a parchment-lined baking sheet or plate and repeat with the remaining risotto. You should be able to make about 14 arancini.
4. Coat each in breading mixtures. One at a time, coat each arancini in the flour mixture, then the panko mixture. Place on a wire rack until ready to fry. Repeat with all arancini.

Fry and Serve

1. Heat a large pot of oil to 350F.
2. Fry the arancini for 3-4 minutes. Once hot, carefully add 4-5 arancini to the oil. Toss occasionally and fry until deeply golden brown, about 3-4 minutes. Transfer the fried arancini to a wire rack. Sprinkle each with salt while still hot. Repeat with the remaining arancini.
3. Serve hot. Enjoy arancini while still hot, as desired. Enjoy!

Notes

• Risotto: If you’d like, you can prepare the risotto 1-2 days ahead of frying; just make sure to fry your arancini as close to serving as possible. 
• Storage: Because arancini is deep fried, it is best and most crispy when enjoyed fresh. However, leftovers will keep in an airtight container in the refrigerator for up to 3 days.
• Reheating: We like to reheat any leftovers in an air fryer as it helps restore the crispy texture as best as possible!
• Oil: The best way to know if your frying oil is hot enough is to invest in a deep-frying thermometer (or candy thermometer). If this is not an option, you can test to see if the oil is hot enough by tossing in a small pinch of breadcrumbs. If it immediately sizzles and stays floating on the top, the oil is hot enough. If it sinks or does not sizzle it is not ready yet.
• Cheese: Using a block of vegan cheese cut into cubes will make the arancini easier to form, but the cheese won’t melt as well.
• Breadcrumbs: You can also swap the panko breadcrumbs for Italian-style breadcrumbs, but most are not vegan-friendly. We did find this vegan one. 

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian

The post Vegan Arancini (Stuffed Italian Rice Balls) appeared first on Sweet Simple Vegan.

This Instant Pot Apple Butter is easy to make with 9 simple ingredients and a pressure cooker. Great for homemade gifts or adding a cozy touch to your favorite fall recipes. 

If you’re a fan of making your own homemade compotes, cranberry sauce, or jam from scratch for edible homemade gifts in a jar, you’re going to love this homemade apple butter recipe! It’s just as versatile, perfect for gifting family and friends during the holidays, and a seriously delicious way to enjoy apple season. 

This Instant Pot version will teach you how quick and easy it is to make apple butter at home. Unlike stovetop or slow cooker recipes that can take hours, the pressure cooker will make perfect apple butter in just about 1 hour.

With just a handful of ingredients and minimal effort, you’ll have a homemade spread perfect for spreading on several of your favorite breakfasts and desserts. Plus, it’s naturally vegan, gluten-free, and made refined-sugar free! 

Ingredients You’ll Need 

• Apples: We like to use Fuji apples because they are very sweet yet have a mild tartness that creates a well-rounded apple butter. If Fuji apples aren’t an option, try Honeycrisp, Gala apples, or a mix of a few. 
• Dates: Most apple butter recipes are sweetened with granulated sugar, but we wanted to keep this recipe as naturally sweet as possible and use Medjool dates. Make sure to remove the pits before adding to the Instant Pot and/or blender!
• Spices: You’ll need cinnamon, nutmeg, ginger, cloves, and a pinch of salt to balance the sweetness. Alternatively, you can replace the spices with 1 ¼ teaspoon of a pumpkin pie spice blend.
• Lemon juice: Enhances the tartness in the apples to balance the sweetness of the apple butter. A little goes a long way, but it makes a big difference!
• Vanilla extract: Adds warmth and depth of flavor and overall enhances the flavor. If you have it, vanilla paste would also be amazing here! 

Equipment Needed

• Instant Pot
• Spatula
• High-speed blender or immersion blender

How to Make Instant Pot Apple Butter

1. Add all ingredients to Instant Pot (except lemon juice and vanilla). Combine the apples, dates, water, cinnamon, salt, nutmeg, ginger, and cloves to the bottom of the Instant Pot. Mix until well combined. 
2. Cook on high pressure for 20 minutes. Add the lid to the Instant Pot, seal tightly, and cook under manual high pressure for 20 minutes. Make sure the valve on the Instant Pot lid is set to seal, not vent. 
3. Quick-release the remaining pressure. Once the Instant Pot has come to pressure and cooked for 20 minutes, quick-release the remaining pressure by carefully switching the valve from “seal” to “vent.”
4. Blend until smooth. Using an immersion blender (or transfer to a high-speed blender), blend the apple butter until it is completely smooth. 
5. Sauté for 25-35 minutes. Set the Instant Pot to the “sauté” function on low heat, and cook for 25-35 minutes, stirring occasionally, until the apple butter has thickened to your liking. We recommend covering the pot in between stirs as the apple butter tender to splatter. 
6. Mix in lemon juice and vanilla extract. Once the apple butter has thickened, mix in the lemon juice and vanilla extract and let the apple butter cool completely. 

How to Use Apple Butter

This apple butter is a versatile spread that can be used in several ways. We primarily use it to add a sweet touch to breakfast, but it’s also delicious with various desserts, like a big ol’ scoop of vegan ice cream or spread on Cinnamon Apple Shortbread Cookies.

Here are a few of our favorite ways to use apple butter:

• Spread on toast, pancakes, waffles, crepes, and french toast.
• Dolloped on oatmeal, chia pudding, or smoothie bowls.
• A spoonful straight from the jar!

How to Package for Gifting

We love to gift this apple butter during the holiday season. It’s perfect for friends, neighbors, teachers, hosts, and your favorite foodies! Who doesn’t love a delicious edible gift? 

To prepare this apple butter for gifting, you’ll need small glass jars (8 ounces is a great size), ribbon or twine, cute bows, and labels for a sweet personalized touch! 

1. Wash the jars in hot, soapy water and thoroughly dry before filling. 
2. Fill each jar as desired and let the apple butter cool completely at room temperature. 
3. Screw on the lids to create an airtight seal.
4. Wrap a ribbon or decorative twine around the top of the jar and attach your personalized label, if desired. Alternatively, you can make a custom sticker and stick it to the glass jars after the apple butter has cooled.
5. Refrigerate until ready to gift!

Storage Instructions

When stored in airtight jars or containers, this Instant Pot apple butter will keep in the refrigerator for up to 1 week or up to 3 months in the freezer. If you are opting to freeze this apple butter, make sure to keep the apple butter comfortably below the freeze line on your jars. This will prevent them from cracking under pressure. 

More Homemade Holiday Gift recipes you May Enjoy:

DIY

Easy Homemade Soup in a Jar – Free Printable Gift Tag!

Beverages

Vegan Chai Spiced Hot Cocoa Mix

Beverages

Easy Homemade Hot Chocolate Mix

Dessert

The Best Vegan Sugar Cookies

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Instant Pot Apple Butter Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 8-12 servings
• Diet: Vegan

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Description

This Instant Pot Apple Butter is easy to make with 9 simple ingredients and a pressure cooker. Great for homemade gifts or adding a cozy touch to your favorite fall recipes. 

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Ingredients

• 3 lbs. sliced Fuji apples (or apples of your choice)
• 1/2 cup pitted and chopped medjool dates
• 2 tablespoons water
• 3/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/16 teaspoon cloves
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract

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Instructions

1. 1. Add all ingredients to Instant Pot (except lemon juice and vanilla). Combine the apples, dates, water, cinnamon, salt, nutmeg, ginger, and cloves to the bottom of the Instant Pot. Mix until well combined. 

1. 1. Cook on high pressure for 20 minutes. Add the lid to the Instant Pot, seal tightly, and cook under manual high pressure for 20 minutes. Make sure the valve on the Instant Pot lid is set to seal, not vent. 

1. 1. Quick-release the remaining pressure. Once the Instant Pot has come to pressure and cooked for 20 minutes, quick-release the remaining pressure by carefully switching the valve from “seal” to “vent.”

1. 1. Blend until smooth. Using an immersion blender (or transfer to a high-speed blender), blend the apple butter until it is completely smooth. 

1. 1. Sauté for 25-35 minutes. Set the Instant Pot to the “sauté” function on low heat, and cook for 25-35 minutes, stirring occasionally, until the apple butter has thickened to your liking. We recommend covering the pot in between stirs as the apple butter tender to splatter. 

1. 1. Mix in lemon juice and vanilla extract. Once the apple butter has thickened, mix in the lemon juice and vanilla extract and let the apple butter cool completely. Transfer to an airtight jar and store in the refrigerator for up to 1 week.

Notes

• The apples were weighed after the core was removed.

• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Category: Condiment
• Method: Instant Pot / Pressure Cooker

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Instant Pot Apple Butter (Sweetened with Dates!) appeared first on Sweet Simple Vegan.

This Ube Butter Mochi is a fun Filipino twist on the popular Hawaiian Butter Mochi. It’s deliciously chewy, slightly crisp around the edges, and infused with the sweet, nutty flavor of our homemade ube halaya jam. All you need is a few simple ingredients! 

As you likely know, ube recipes are some of our favorite recipes to create. We have several traditional Filipino ube recipes, like Ube Biko, Ube Champorado, Ube Ensaymada, and Ube Pichi Pichi. 

But we also have several Filipino fusion recipes that combine Filipino flavors with another cuisine – Ube Horchata, Ube Creme Brulee, Ube Sugar Cookies, Ube Ice Cream, and more. This ube butter mochi recipe is a fusion of cake and traditional Japanese mochi, closely resembling the Hawaiian dessert, Hawaiian Butter Mochi. It combines the vibrant flavor of Filipino ube with the iconic chewy consistency of one of our favorite desserts.

You’ll be surprised at how easy it is to make this inspired classic at home. Let’s dive into the details!

Ingredients You’ll Need 

• Glutinous rice flour: Also known as sweet rice flour, this ingredient is key for mochi’s signature sticky, chewy texture. If you’ve made our popular Palitaw Recipe or Ginataang Bilo-Bilo, you might have some leftover glutinous rice flour in your pantry! 
• Sugar: Regular white sugar or granulated sugar is best and will sweeten without overpowering the flavor in the ube. You can adjust the sugar depending on how sweet you like your butter mochi.
• Baking powder: This helps the mochi rise slightly and gives it a light, airy texture. 
• Firm silken tofu (the shelf-stable version!): The secret to making this ube butter mochi naturally vegan and egg-free. Firm silken tofu gives the mochi the necessary protein and structure to hold its shape and contribute to the best consistency. 
• Coconut milk: Adds creaminess and richness. For the best flavor, we recommend canned full-fat coconut milk. 
• Non-dairy milk: Adds additional liquid to the batter while keeping it from being too rich. Any plain, unsweetened milk works well. We like our Homemade Almond Milk, soy milk, or oat milk.
• Ube halaya jam: Our homemade purple yam jam adds just the right consistency, sweetness, and vibrant purple color to the mochi. We’ve only tested this recipe with our homemade ube halaya and highly recommend it! 
• Vegan butter: Adds additional flavor, richness, and a velvety mouthfeel. For the best consistency, we recommend using vegan buttery sticks, such as Country Crock, over buttery spreads. 
• Ube extract: Deepens the purple color of the ube and intensifies the ube flavor in the jam! 

How to Make Ube Butter Mochi

1. Preheat and prep. Preheat the oven to 350F. Grease a 9×13 baking sheet and set aside. 
2. Combine the dry ingredients. To a large bowl, add the glutinous rice flour, sugar, baking powder and salt. Whisk until well combined.
3. Blend the wet ingredients until smooth. Add the silken tofu, coconut milk, non-dairy milk, ube halaya, melted butter, and ube extract to a high-speed blender. Blend until very smooth.
4. Combine the wet and dry ingredients. Pour the blended mixture into the bowl with the dry ingredients. Whisk together until combined. Transfer to the prepared baking dish and bake for 1 hour, or until golden brown around the edges. 
5. Slice and serve. Allow the cake to cool completely before slicing. Enjoy!

​Recipe FAQs

Storage Instructions

This dessert is best enjoyed while fresh, but will keep in an airtight container at room temperature for 1-2 days. 

More Ube Recipes You May Enjoy:

Filipino

Vegan Ube Ice Cream 

Holiday

Creamy Ube Pie (Vegan)

Dessert

Ube Creme Brûlée (Vegan)

Dessert

Ube Cinnamon Rolls

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Ube Butter Mochi Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour 15 minutes
• Yield: About 12 servings
• Diet: Vegan

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Description

This Ube Butter Mochi is a fun Filipino twist on the popular Hawaiian Butter Mochi. It’s deliciously chewy, slightly crisp around the edges, and infused with the sweet, nutty flavor of our homemade ube halaya jam. All you need is a few simple ingredients!

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Ingredients

• 1 lb (16 oz) glutinous rice flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 12 oz firm silken tofu
• 1 can (13.5 oz) coconut milk
• 1 cup non-dairy milk
• ¾ cup ube halaya
• ½ cup (1 stick) vegan butter, melted
• ¾ teaspoon ube extract

Equipment

• 9×13″ casserole dish
• Large mixing bowl
• High-speed blender
• Whisk

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Instructions

1. Preheat and prep. Preheat the oven to 350°F. Grease a 9×13″ baking sheet and set aside.
2. Combine the dry ingredients. To a large bowl, add the glutinous rice flour, sugar,  baking powder and salt. Whisk until well combined.
3. Blend the wet ingredients until smooth. Add the silken tofu, coconut milk, non-dairy milk, ube halaya, melted butter, and ube extract to a high-speed blender. Blend until very smooth.
4. Combine the wet and dry ingredients. Pour the blended mixture into the bowl with the dry ingredients. Whisk together until combined. Transfer to the prepared baking dish and bake for 1 hour, or until golden brown around the edges.
5. Slice and serve. Allow the cake to cool completely before slicing. Enjoy!

Notes

• Storage: This dessert is best enjoyed while fresh, but will keep in an airtight container at room temperature for 1-2 days. 
• Sugar: You can adjust the sugar depending on how sweet you like your butter mochi. 

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dessert, Snack
• Method: Oven
• Cuisine: Hawaiian

The post Ube Butter Mochi appeared first on Sweet Simple Vegan.

Get ready for vegan gold my friends. Really – you’re going to want to put this Vegan Chipotle Cashew Cheddar Cheese sauce on EVERYTHING. 

It’s made using whole foods and is just as versatile as our wildly popular Vegan Nacho Cheese Sauce, but kicked up a notch with the heat of chipotle in adobo. Pair it with your favorite Crispy Potatoes, Baked Potatoes, Tortilla Chips, or anything that needs a drizzle of creamy cheese sauce. 

You won’t regret having this vegan sauce waiting for you in the fridge!

Key Ingredients You’ll Need 

• Yukon gold potatoes: The creaminess of Yukon gold potatoes makes the best vegan cheese sauce consistency. Don’t worry, you won’t taste the potatoes at all! 
• Carrots: Adds color, a hint of sweetness, and additional creaminess to the sauce. 
• Raw cashews: Adds richness, creaminess, and a velvety mouthfeel that mimics the smooth texture of dairy cheese sauces. Just make sure to use raw cashews with no additives. 
• Almond milk: We like to use our Homemade Almond Milk because we find it to be more creamy than store-bought varieties, but feel free to opt for your favorite unsweetened store-bought version. 
• Nutritional yeast: Adds a cheesy, umami flavor and healthy dose of B vitamins without any dairy! If you’re shopping for nutritional yeast flakes for the first time, look near the spices. Our favorite brand is Bragg’s.
• Chipotle pepper in adobo: Many cashew cheddar cheese sauces are plain, but we love the added kick of a chipotle pepper! Depending on your spice preference, you may prefer more or less chipotle in adobo. Don’t be afraid to experiment!
• Fresh lemon juice: Adds a bright acidity that balances the creaminess and fats. Apple cider vinegar is a good alternative if needed.
• Spices: A simple blend of salt, black pepper, garlic powder, and onion powder tie all the flavors together!

Full measurements are listed down below in the complete recipe card. 

Equipment Needed

• Medium pot
• Colander or fine-mesh sieve
• High-speed blender

How to Make Chipotle Cashew Cheddar Cheese Sauce

1. Boil the potatoes, carrots, and cashews. Bring a medium pot of water to a boil. Once boiling, add the potatoes, carrots, and carrots. Simmer for 20 minutes over medium heat or until the potatoes and carrots are fork-tender and the cashew nuts are softened. 
2. Transfer to a high-speed blender. Once the potatoes and carrots are easily pierced with a fork, drain the excess water and transfer the potato medley to a high-speed blender. 
3. Add remaining ingredients. Add in the unsweetened almond milk, nutritional yeast, chipotle pepper in adobo, lemon juice, sea salt, garlic powder, onion powder, and black pepper. Blend on high until completely smooth.
4. Serve. Enjoy this vegan cheese sauce while warm or at room temperature, as desired.

Serving Suggestions 

What can’t you serve this cheese sauce with?! Add it to any meal that needs a savory, cheesy boost of flavor, or simply enjoy it as an easy appetizer or afternoon snack. If you need ideas, here are our favorite ways to use this creamy sauce:

• Dip your favorite tortilla chips, crackers, or veggie sticks, 
• Drizzle on Twice Baked Potatoes or Broccoli Cheddar Stuffed Potatoes, Roasted Vegetables or steamed broccoli, Nachos, Tacos, or a loaded Vegan Crunchwrap Supreme.
• Spread ​on a piece of toast for easy cheese sandwiches! 
• Switch up our Vegan Mac and Cheese recipe and use it to make a Chipotle Cheddar-inspired pasta sauce.
• Dollop on top of Breakfast Tater Tot Nachos, Vegan Breakfast Burritos, Tofu Scramble, Breakfast Sweet Potatoes, and more! 

Recipe FAQs

Quick Tips

• Blend until just smooth! Because this cheese sauce contains potatoes, you don’t want to over-blend. Overdoing it will break down the starch in the potatoes and make the creamy texture more gluey and gummy.
• Keep it in a condiment bottle. If you plan on using this vegan cheddar cheese sauce as a drizzle for all your favorite savory recipes, invest in a reusable condiment bottle. It will make it real quick and easy to drizzle it on top of everything!
• Make sure your milk is unsweetened! ​Unfortunately, many plant-based milks sold in stores are labeled as unsweetened but still have an oddly sweet, perfume-like flavor. We recommend tasting your milk before adding it to the cheese sauce. If it has that artificially sweet flavor, it will ruin the savory flavor of your sauce. 

More Vegan Cheese Recipes You May Enjoy:

Dips Spreads & Sauces

Vegan Nacho Cheese

Appetizers and Sides

Easy Vegan Cheese Fondue (10 Minutes)

Appetizers and Sides

6-Ingredient Cashew Mustard Cheese Dip

Oil Free

Easy Herbed Cashew Cheese Spread

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

The Best Chipotle Cashew Cheddar Cheese Sauce Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 8 servings

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Description

This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect amount of spice! All you need is 30 minutes to make this easy recipe.

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Ingredients

• 2 cups peeled and chopped Yukon gold potatoes
• 1 cup peeled and chopped carrots
• 1/2 cup raw cashews
• 1 cup unsweetened almond milk (or non-dairy milk of choice)
• 1/2 cup nutritional yeast
• 1 chipotle pepper in adobo
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Black pepper to taste, if desired

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Instructions

1. Bring a medium pot of water to a boil, and place the potatoes, carrots, and cashews in once boiling. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender.
2. Add the remaining ingredients into the blender and blend until completely smooth.
3. Serve with your favorite crackers and veggies as a dip or use it as a cheese sauce over baked potatoes, french fries, steamed broccoli, etc.!

Notes

• If you have leftovers, store them in a sealed, airtight container in the refrigerator for up to 4 days.
• To make this recipe nut-free,  you can use 1/2 cup of great northern white beans or cannellini beans in place of the cashews, and a nut-free plant-based milk of your choice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post The Best Chipotle Cashew Cheddar Cheese Sauce appeared first on Sweet Simple Vegan.

Learn how to make flavorful Vegan Empanadas entirely from scratch using simple ingredients! They’re Filipino-inspired, made with a sweet and savory “beef” filling sealed inside a light and airy homemade empanada dough.

When you think of empanadas, you likely think of Spain or Argentina. After all, the original stuffed pastries can be traced back to Spain, where they grew popular for their convenience and portability. But you may not know that traditional empanadas were introduced to the Philippines under Spanish rule. Spanish cuisine significantly influenced Filipino cuisine (among many other Latin American countries!). 

To this day, many popular Filipino foods were originally influenced by the Spanish colonial era—Coconut Milk Adobo, Arroz Valenciana, Arroz Caldo, and vegan empanadas! 

This Vegan Empanadas Recipe is the ultimate global infusion recipe. They are made with homemade dough, similar to a pie crust or pastry dough, and filled with Filipino classics, including ground beef and potatoes, peas, carrots, and raisins. Then deep fry or bake, and enjoy immediately while hot and crispy! 

Ingredients You’ll Need 

For the empanada dough

• Flour: The dough recipe uses all-purpose flour. You can replace 25-50% of the all-purpose flour with whole wheat flour if desired. Unfortunately, we have not tested a gluten-free version of this vegan empanadas recipe and can’t confirm whether a gluten-free flour blend would work well. 
• Sugar: A bit of granulated cane sugar enhances the dough’s flavor and texture without making it taste sweet. 
• Baking powder: Adding baking powder helps create a light and flaky crust. For best results, make sure your baking powder is fresh. It won’t have the best leavening power if it has been open for over 6 months. 
• Vegan butter: Traditional empanada dough is often made with dairy butter. For a simple swap, we used vegan butter sticks. Softened coconut oil may work as a replacement, though we have not tested it. 

For the “beef” filling

• Bay leaves: Frying bay leaves is a common technique in Filipino cuisine that infuses the filling with a savory undertone and enhances the complexity of flavor. We use this method in our Crispy Tofu Sisig and Filipino Adobo-Inspired Jerky recipes.
• Aromatics: We’re keeping it simple with diced onion and minced garlic. In addition to the fried bay leaves, this is the perfect foundation to start the flavor off right! 
• Vegan beef: Any vegan meatless crumbles/grounds of choice will work well. 
• Vegetables: Carrots, potatoes, and frozen green peas add texture, nutrition, and flavor to the final mix. We used cubed russet potatoes, but Yukon gold potatoes also work well. 
• Tomato sauce: Adds richness, acidity, and a subtle sweetness that balances the savoriness in the beef and aromatics. 
• Soy sauce: Essential salty, umami flavor that balances the flavors in the filling. 
• Vegan fish sauce (patis): While optional, a quality vegan fish sauce can add a savory, tangy flavor that works really well and enhances the Filipino flavor profile. Of course, regular fish sauce is not vegan, but some brands sell vegan fish sauce online. You can also find recipes online—here’s one worth trying!  
• Raisins: You may not think to add raisins to an empanada filling, but raisins are often added to Filipino empanadas to provide a subtle sweetness that contrasts with the savory flavors. If you love the sweet and savory combination, this Vegan Ensaymada recipe is a must-make next!
• Cilantro: Fresh cilantro adds freshness, brightness, and a nice pop of color!

How to Make Vegan Empanada Dough

1. Combine dry ingredients. ​In the bowl of a large food processor, add the flour, sugar, baking powder, and salt. Pulse together until combined and uniform. 
2. Cut in vegan butter. ​To the food processor bowl, add the vegan butter and pulse again until a uniform, sand-like consistency forms. 
3. Add water. Slowly add water, and continue pulsing until a dough forms. Start with just 1/2 cup of water, and if needed, add additional water, 1 tablespoon at a time. The dough should be smooth, so it shouldn’t stick to your hands but it also shouldn’t be too dry and fall apart. If necessary, you can transfer the dough into a bowl and mix it by hand until a smooth empanada dough is formed. 
4. Refrigerate. ​Form the empanada dough into a disc and cover tightly with plastic wrap. Place the dough in the fridge to chill until ready to assemble. 

How to Make Vegan Empanadas

Prepare the Filling

1. Fry the bay leaves. ​Heat the oil in a large skillet over medium heat. Once heated, add the bay leaves and fry until golden. 
2. Cook the aromatics and vegan beef. ​Add the onions and salt. Cook, stirring occasionally, for 4-5 minutes or until fragrant and translucent. Add the garlic and vegan beef and cook, breaking up the meat with your spatula. Cook until browned, about 4 minutes. 
3. Add veggies and sauce. Add the potato, carrot, tomato sauce, soy sauce, and vegan fish sauce if using. Stir until evenly combined. 
4. Cook until potatoes are fork-tender. Lower the heat to low heat and cover the skillet with a lid. ​Cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork-tender. 
5. Stir in the remaining filling ingredients. ​Remove the bay leaves, then stir in the raisins and green peas. Cook until the peas are heated through. Stir in the cilantro, and add the salt and black pepper to taste. 
6. Cool to room temperature. Transfer the filling mixture to a large bowl and allow the empanada filling to come to room temperature before assembling the savory empanadas. 

Assemble

1. Divide the dough into 16 dough balls. ​You can eyeball this or use a kitchen scale for exact, even pieces. 
2. Roll each piece into a circle. Shape each dough piece into a small ball. Using your hand, slightly flatten each dough ball into a disc on a floured work surface. Roll the dough into a 1/4″ thick circle using a floured rolling pin. Repeat the process with the remaining dough. If the dough becomes too warm, place half of the dough in the refrigerator until ready to roll out. 
3. Add filling. Spoon 1-2 tablespoons of filling into the center of each dough circle. Fold the bottom edge of the disc over to form a semicircle. Using your thumbs, press the edges of the dough together to seal. If the dough isn’t sticking together well, brush the insides with water to seal, or you can use a form to crimp the edges to seal. Refrigerate for at least 10 minutes or while you preheat the oven to 400 F if baking. 

How to Cook the vegan Empanadas

This vegan empanada recipe can be deep-fried or baked. We recommend deep-frying for the most authentic-tasting homemade empanadas. 

• Deep fryer method: Heat a large pot of vegetable oil to 350 F. Once hot, carefully add 2-3 filled vegan empanadas to the oil and fry on both sides until golden brown, about 1-2 minutes per side. Transfer the fried empanadas to a wire rack or plate lined with paper towels. Sprinkle with salt, then enjoy!
• Oven method: Place the assembled empanadas on a baking tray and brush with plant-based milk (this acts as a vegan egg wash). Bake for 25-30 minutes or until the crispy wrapper is golden brown. Enjoy! 

Serving Suggestions 

Filipino empanadas are often served as street food along sidewalks or in local markets. They’re best served hot and crispy with Filipino sawsawan or garlic and vinegar.

More Savory Filipino Recipes You May Enjoy:

Filipino

Easy Vegan Filipino Spring Rolls (Lumpiang Shanghai)

Appetizers and Sides

Dynamite Lumpia (Dinamita)

Appetizers and Sides

Lumpiang Gulay (Filipino Vegetable Spring Roll) 

Appetizers and Sides

Vegan Siopao Asado (Filipino Steamed Buns)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Filipino Beef Empanadas Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour 30 minutes
• Yield: About 16
• Diet: Vegan

Print Recipe

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Description

Learn how to make flavorful Vegan Empanadas entirely from scratch using simple ingredients! They’re Filipino-inspired, made with a sweet and savory “beef” filling sealed inside a light and airy homemade empanada dough.

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Ingredients

Dough:

• 6 cups (720g) all-purpose flour
• 6 tablespoons granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 ½ cups vegan butter, cold and cubed
• 1–1 ½ cups cold water

Filling:

• 2 tablespoons oil
• 2 bay leaves
• ½ onion, diced
• ¼ teaspoon salt
• 6 cloves garlic, minced
• 16 ounces vegan ground beef
• 1 medium russet potato, peeled and cubed
• 1 medium carrot, cubed
• ½ cup tomato sauce
• 2 tablespoons soy sauce
• 1 tablespoon vegan fish sauce (optional)
• 3 tablespoons raisins
• ⅓ cup frozen green peas
• 3 tablespoons fresh cilantro, chopped (optional)

Assembly:

• Vegetable oil (if frying)
• ¼ cup liquid vegan egg OR non-dairy milk (for brushing)

Equipment:

• Large cup food processor
• Plastic wrap (or reusable wrap)
• Large skillet
• Spatula
• Large mixing bowl
• Rolling pin
• Large pot (for deep fryer method)
• Wire rack or paper towel lined plate (for deep fryer method)
• Large baking sheet (for oven method)
• Pastry brush (for oven method)

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Instructions

Prepare the dough:

1. Combine dry ingredients. ​In the bowl of a large food processor, add the flour, sugar, baking powder, and salt. Pulse together until combined and uniform.
2. Cut in vegan butter. ​Add the vegan butter to the food processor bowl and pulse again until a uniform, sand-like consistency forms.
3. Add water. Slowly add water, and continue pulsing until a dough forms. Start with just 1/2 cup of water, and if needed, add additional water, 1 tablespoon at a time. The dough should be smooth, so it shouldn’t stick to your hands but it also shouldn’t be too dry and fall apart. If necessary, you can transfer the dough into a bowl and mix it by hand until a smooth empanada dough is formed.
4. Refrigerate. ​Form the empanada dough into a disc and cover tightly with plastic wrap. Place the dough in the fridge to chill until ready to assemble.

Prepare the filling:

1. Fry the bay leaves. ​Heat the oil in a large skillet over medium heat. Once heated, add the bay leaves and fry until golden.
2. Cook the aromatics and vegan beef. ​Add the onions and salt. Cook, stirring occasionally, for 4-5 minutes or until fragrant and translucent. Add the garlic and vegan beef and cook, breaking up the meat with your spatula. Cook until browned, about 4 minutes.
3. Add veggies and sauce. Add the potato, carrot, tomato sauce, soy sauce, and vegan fish sauce if using. Stir until evenly combined.
4. Cook until potatoes are fork-tender. Lower the heat to low heat and cover the skillet with a lid. ​Cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork-tender.
5. Stir in the remaining filling ingredients. ​Remove the bay leaves, then stir in the raisins and green peas. Cook until the peas are heated through. Stir in the cilantro, and add the salt and black pepper to taste.
6. Cool to room temperature. Transfer the filling mixture to a large bowl and allow the empanada filling to come to room temperature before assembling the savory empanadas.

Assembly:

1. Divide the dough into 16 dough balls. ​You can eyeball this or use a kitchen scale for exact, even pieces.
2. Roll each piece into a circle. Shape each dough piece into a small ball. Using your hand, slightly flatten each dough ball into a disc on a floured work surface. Roll the dough into a 1/4″ thick circle using a floured rolling pin. Repeat the process with the remaining dough. If the dough becomes too warm, place half of the dough in the refrigerator until ready to roll out.
3. Add filling. Spoon 1-2 tablespoons of filling into the center of each dough circle. Fold the bottom edge of the disc over to form a semicircle. Using your thumbs, press the edges of the dough together to seal. If the dough isn’t sticking together well, brush the insides with water to get it to seal, or you can use a form to crimp the edges to seal. Use a fork or form to crimp the edges to seal fully. Refrigerate for at least 10 minutes or while you preheat the oven to 400F if baking.

Cooking:

1. Deep fryer method: Heat a large pot of vegetable oil to 350 F. Once hot, carefully add 2-3 filled vegan empanadas to the oil and fry on both sides until golden brown, about 1-2 minutes per side. Transfer the fried empanadas to a wire rack or plate lined with paper towels. Sprinkle with salt, then enjoy!
2. Oven method: Place the assembled empanadas on a lined baking tray and brush with plant-based milk (this acts as a vegan egg wash). Bake for 25-30 minutes or until the crispy wrapper is golden brown. Enjoy!

Notes

• Storage: these delicious vegan empanadas are best enjoyed fresh but will keep for 1-2 days in an airtight container in the refrigerator.
• Make ahead: If you’re making these for a party or dinner you are hosting, you can fill and shape them up to 24 hours in advance. Refrigerate until ready to bake or fry.
• Rolling dough: If you have a tortilla press on hand, this can be used to speed things up! 

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Category: Snack
• Method: Baked or Fried
• Cuisine: Filipino

The post Vegan Filipino Beef Empanadas appeared first on Sweet Simple Vegan.