Vegan Arancini Pesto Mozzarella

Vegan arancini stuffed with a vibrant basil pesto and stretchy vegan mozzarella are an impressive party snack or comforting meal that capture everything I love about Italian comfort food—crisp coating, creamy risotto interior, and an explosion of flavor with every bite. When I first made these as a fun kitchen challenge on a Sunday, they disappeared faster than I could plate them. Even the most skeptical non vegans were wowed by the oozy plant based mozzarella and zippy pesto center.

The first time I made these, my hope was just to impress my family—I ended up impressing myself too. The process is surprisingly soothing and the crunchy results are genuinely addictive.

Ingredients

• Arborio rice: Gives the classic creamy and chewy texture essential for risotto rice balls buy from bulk stores for best freshness
• Bouillon powder: Infuses deep savoriness into every grain look for a vegan variety with minimal additives for better taste
• Olive oil: Provides a rich base and fragrant finish stick to extra virgin for the pesto and regular for sautéing
• Onion and garlic: Create a savory flavor base essential for depth always use fresh
• White wine: Deglazes and adds a bright note choose dry vegan friendly options
• Lemon zest: Brings a subtle lift and freshness prefer unwaxed lemons for better zest
• Nutritional yeast: Delivers a cheesy background flavor especially in the risotto and mozzarella
• Fresh basil: Forms the heart of the pesto opt for plump leaves and skip any that are wilting
• Pine nuts: Offer buttery body in the pesto lightly toast for maximum aroma
• Sea salt: Enhances every layer use fine ground for a uniform taste
• Extra virgin olive oil: In the pesto brings unctuous mouthfeel and loads of flavor select olive oil in a dark glass bottle
• Lemon juice: Brightens the pesto fresh squeezed always tastes best
• Silken tofu and oat milk: Combine for the vegan mozzarella’s creamy stretchiness use silken style and full fat oat milk when possible
• Odourless coconut oil: Makes the mozzarella luscious without off flavors check the label for "refined"
• Tapioca starch: Is the secret to gooey melt in the cheese shop reputable brands for reliable results
• Apple cider vinegar: Adds just a touch of tang to emulate traditional mozzarella
• Gram flour plain flour and plant milk: Blend to create a light outer coating chickpea flour is the same as gram flour
• Breadcrumbs: Bring crunchiness make your own with stale bread for extra flavor
• Vegetable oil: For frying use a neutral high smoke point oil like sunflower or canola

Step-by-Step Instructions

Prep Your Broth:

Mix boiling water and bouillon in a medium saucepan and set it to a low simmer so the flavor fully infuses and stays hot while you build the risotto

Sauté the Aromatics:

Heat olive oil in a separate pan until shimmering then add finely diced onion and cook slowly over medium heat for about two minutes until translucent Add garlic and continue stirring for another two minutes The trick is a gentle sizzle not browning as this brings out sweetness instead of bitterness

Toast the Rice and Add Wine:

Add the arborio rice to the pan and stir until each grain is glossy from the oil Warm the rice for about one minute so it starts releasing its natural starch Pour in the white wine and stir constantly letting the alcohol cook off and the rice soak up all the bright flavors

Ladle and Stir:

Add a ladle of hot bouillon into the rice Always stir as you pour to incorporate the broth Continue ladling and stirring allowing each addition to nearly absorb before the next This ongoing process unlocks the risotto’s creamy texture it should take about ten to fifteen minutes

Check and Cool the Risotto:

Taste a grain to test doneness Look for a tender but slightly toothsome feel If underdone continue adding a bit more hot water and tasting until just right Stir in lemon zest and nutritional yeast for a zippy cheesy finish Spread the risotto thinly on a tray to chill in the fridge for at least an hour or overnight for best shaping

Prepare the Pesto:

Blitz all pesto ingredients in a high speed blender stopping before completely smooth for a rustic texture Taste and adjust salt or lemon juice if needed Chill in the fridge to let flavors meld and to firm up for stuffing

Make Vegan Mozzarella:

Blend all mozzarella ingredients to a silky smooth puree Transfer the mixture to a saucepan Cook over medium heat whisking constantly as it thickens Suddenly it will become stretchy and elastic Remove from the burner once it is thick and bubbling Set aside to cool then fold into your chilled risotto until well combined

Form and Fill Arancini:

Set up your coating stations by mixing flours and plant milk in one bowl and placing breadcrumbs in another Shape the cold risotto into discs using a sheet of cling film or parchment in your palm Create a small well with your thumb Fill with half a teaspoon of chilled pesto Cover with more risotto and seal the ball by gathering the cling film Twist to compact Rice should fully enclose the filling

Coat Each Ball:

Dip each rice ball first in the flour and plant milk mixture then gently roll in breadcrumbs Use a light touch to avoid breaking the arancini and ensure full coating for crunch

Fry the Arancini:

Heat oil to about 170 degrees Celsius Check with a thermometer or drop in a cube of bread that should bubble and brown in under a minute Gently lower one arancino at a time into the oil using a slotted spoon Fry for about two minutes per side until golden Turn gently Remove and drain on paper towels before repeating

Serve:

Enjoy right away with more pesto on the side or a tangy marinara for dipping The contrast of hot crispy rice and gooey cheese inside is unbeatable

My favorite ingredient for this recipe is the vegan mozzarella which never fails to surprise people with its stretch and creaminess It reminds me of rolling arancini together with my sister for Sunday suppers every step feels like sharing a kitchen secret across generations

Storage Tips

Refrigerate leftover arancini in an airtight container for up to four days They reheat beautifully in an oven at moderate heat for about fifteen minutes or in an air fryer if you want that extra crisp edge Frozen arancini can be fried straight from the freezer or thawed overnight for a little softer center My favorite midnight snack is pulling one straight from the freezer and crisping it up in the toaster oven while I finish prepping a quick salad

Ingredient Substitutions

Swap pine nuts for toasted sunflower seeds or pumpkin seeds in the pesto for a nut free version Oat milk in the mozzarella also works well with soy or unsweetened almond milk If you don’t have gram flour just use all plain flour for a slightly less nutty crust and if fresh basil is hard to find try a mix of parsley and spinach

Serving Suggestions

Arancini feel perfectly at home as an appetizer with a puckery Italian salad or alongside a bowl of tangy tomato soup They are also great as a party snack with a side of smoky romesco or drizzled with chili oil for a modern spin Sometimes I even pack them (unfried) for a picnic and quickly pan fry them on a portable burner

Cultural and Historical Context

Classic arancini are a Sicilian specialty made to transform day old risotto into a new feast They are proof that Italian cooks waste nothing and make every meal festive This vegan version pays homage to tradition while inviting even more people to the table My house smells like an Italian kitchen every time I fry a batch and I always feel connected to generations of home cooks

Let each arancino transport you to Italy—one crisp, creamy and utterly plant based bite at a time.

Recipe Q&A

→ How do you keep vegan arancini from falling apart during frying?

Chill the assembled balls before frying and ensure the coating is firmly pressed on. This helps them hold together and keeps the centers creamy.

→ Can I bake instead of fry arancini?

Yes, arancini can be baked at 200°C until golden, though frying results in the most authentic, crispy texture.

→ What vegan mozzarella works best for this dish?

This version uses a homemade blend of silken tofu, oat milk, coconut oil, and tapioca starch for a stretchy, cheesy interior.

→ Do I have to use white wine in the risotto?

White wine adds subtle depth, but you may substitute extra bouillon if you prefer to omit alcohol.

→ What should I serve alongside arancini?

Serve with extra pesto, a tangy marinara sauce, or a fresh leafy salad for a complete meal.