Spicy Fried Vegan Mac ‘N’ Cheese Nuggets Recipe
What could be better than mac ‘n’ cheese? Deep-fried balls of mac ‘n’ cheese of course! Coated in a crispy breadcrumb coating, these spicy fried vegan mac ‘n’ cheese nuggets are so moreish you’ll find them impossible to resist.
They’re fantastic finger food for parties and a real hit with kids and grown-ups alike.
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These deliciously deep-fried balls of mac ‘n’ cheese are not your typical snack. Flavoured with jerk marinade and chilli flakes, they pack a powerful yet flavoursome punch.
If you’re not a fan of too much heat, you can adjust the seasonings to your taste. But if you’re feeling brave, we highly recommend that you give it a try as jerk marinade has such a beautifully rich and interesting flavour that makes the mac ‘n’ cheese balls so good we can’t resist them.
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Total Time: 1 hour 45 minutes
Prep Time: 1 hour (plus freezing)
Cook Time: 45 minutes
Servings: 6
Rating:
Total Time: 1 hour 45 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 21.666666666667 21.666666666667 g mini macaroni
- 33.333333333333 33.333333333333 ml vegan sour cream
- 38.333333333333 38.333333333333 g shredded vegan cheddar cheese
- 0.16666666666667 0.16666666666667 Tbsp dried parsley
- 0.16666666666667 0.16666666666667 tsp dried basil
- 0.16666666666667 0.16666666666667 Tbsp paprika
- 0.16666666666667 0.16666666666667 tsp garlic powder
- 0.16666666666667 0.16666666666667 tsp salt
- 0.16666666666667 0.16666666666667 tsp black pepper
- 0.16666666666667 0.16666666666667 tsp jerk marinade
- 0.16666666666667 0.16666666666667 tsp chilli flakes
- For the batter:
- 66.666666666667 66.666666666667 ml coconut milk
- 21.666666666667 21.666666666667 g plain flour
- 41.666666666667 41.666666666667 g breadcrumbs
Method
- Cook the macaroni according to the instructions on the packet and ask an adult to help you drain and then set aside. In a separate saucepan, add the sour cream, cheddar, parsley, basil, paprika, garlic powder, salt, black pepper, jerk marinade and chilli flakes and mix well on a low to medium heat until all ingredients are melted and combined together. Pour the cheese mix in with the cooked macaroni, stirring everything together. Let it cool down to room temperature.
- Place the macaroni mixture into large ice cube moulds and let it cool down to room temperature. Then place in the freezer for at least 2 hours.
- Add the coconut milk to a bowl with the flour and stir well to form the batter. Place the breadcrumbs into a separate bowl.
- Remove the frozen mac and cheese nuggets from the moulds and one by one dip them in the batter, then coat with breadcrumbs and place them on to a baking tray, repeat until you’ve coated them all.
- Ask an adult to heat your deep fat fryer or a pot full of vegetable oil to 180°C/350°F. Carefully place 5 or 6 mac ‘n’ cheese nuggets into the fryer and cook for 3–4 minutes until golden on all sides. Once cooked, remove them from the fryer and place on to a tray lined with kitchen paper to drain the excess oil. Repeat until all nuggets are done.
- Let them cool a little and then tuck in!
Are you feeling in the mood for a bowl of classic mac ‘n’ cheese now?
You’ll love this simple but tasty vegan recipe.
Recipe shared with permission from Vegan Family Cookbook by Omari McQueen, published by Scholastic.
