It is often difficult to make plant-based food that EVERYONE will enjoy. Therefore, it can be incredibly stressful and daunting to bring something to a gathering where all types of eaters will be there. Additionally, at these types of events people tend to be brutally honest and skeptical of food with no dairy or gluten. We have been there. We understand your pain. It is just so deflating to pour your time and heart into a cooking project that falls flat…. But then we discovered these Vegan Rice Balls!
One of the hardest parts of bringing food to a potluck is that some fabulous foods don’t travel well. It can be very challenging to find a food that fits all types of diets and preferences and that will also taste just as good at home as it does an hour later in a church basement.
These rice balls not only travel well but they are also super healthy even though it appears they might not be and those are exactly the types of foods we have always found the most success sharing. There is just nothing better than hearing someone say, “THESE are vegan AND gluten free?!”
Now these rice balls will take a little time, but we have found they are well worth it for the compliments alone. It is a great project for a Saturday or Sunday morning when you have a mid-day or early afternoon gathering to attend. They can be done further in advance and even frozen but we always feel better sharing freshly made rice balls to friends and family. Now, if they are just for our own enjoyment, that is different and they actually keep surprisingly well!
The herbs mixed into the rice really makes these rice balls shine. Additionally, the chipotle blended into the “cheese” is amazing. Now these aren’t your classic Italian “arancini”, They have a deep flavor and a mild spice to them. Some will say that baking them forfeits some of the deep-fried flavor, but we feel that these already are bursting with flavor. Baking them is the perfect, more healthy way to cook them.
If you have a big potluck or family gathering approaching… look no further. These rice balls are fun to make and a great side dish that many people will love to try, especially when they hear how healthy they are. We do recommend eating them warm though, and they do reheat incredibly well. Just put them back in the oven for another 5 or 10 minutes before serving.
We love to call them creamy cashew balls or protein-packed pucks but whatever you decide to put on the name tag, know that they will be gone in a jiffy. Then, just wait for those surprised voices to ask, “Really? Vegan and gluten free?”
- Cheese:
- ½ Cup Raw Cashews (Soaked Overnight)
- 1 Chipotle with Adobo Sauce
- 3 ½ Tbsp Tapioca Starch
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Lemon Juice
- Salt
- 1 Cup Hot Water
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- Rice:
- 1 ½ Cups Dry White Rice
- Salt
- Pepper
- ½ tsp Red Pepper
- 1 tsp Dried Basil
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
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- Flax Eggs:
- 2 Tbsp Flax Meal
- 6 Tbsp Water
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- Egg Wash:
- 2 Tbsp Garbanzo Bean Flour
- ¾ Cup Water
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- 2 Cups Bread Crumb (Gluten Free if Needed)
- Soak the cashews overnight. If you do not have time for that you can also boil them for 15 minutes. Make the rice as per the directions on the package.
- Once the rice has cooked, transfer it to a large bowl and add the rest of the rice ingredients. Stir to combine. Next, cover to prevent it from drying out and set it aside.
- Preheat the oven to 425 degrees
- Drain the cashews and add them along with the rest of the cheese ingredients to a high powdered blender and blend until smooth about 2 minutes.
- Pour the cheese liquid into a skillet and heat over medium heat. Stir constantly until mixture becomes very thick about 3-5 minutes (see picture). Transfer to a bowl and set aside.
- In a small bowl, mix the egg wash ingredients.
- Prepare your rice ball making station. Gather your rice and herb mix, cheese, egg wash and bread crumb. Coat a baking sheet with a thin layer of oil.
- Start with a small amount of rice, about 1 Tbsp. Form it into a small patty in your hands. Add a dab of the cheese mixture to the center of the patty. Finish with another 1 tbsp of rice in the top of the cheese mixture. Form into a ball and press to secure.
- Dip the prepared rice ball into the egg wash, making sure it is coated on all sides.
- Finally, Coat the rice ball in bread crumb and place it on the baking sheet. Repeat this until rice is finished. This recipe should make 20 rice balls about 2 inches in diameter. You may have some leftover cheese sauce, but you can use it for dipping.
- Bake for 15 minutes. Flip the rice balls and bake for an additional 10-15 minutes. The rice balls should be golden brown and toasted.
- Serve with your favorite hot sauce. Enjoy.
