This recipe is adapted from my debut cookbook Vegan Junk Food: now available everywhere around the world.. time to feast!

Deep-fried Mac & Cheese Balls

Makes about 30.

INGREDIENTS

• 2 tablespoons olive oil or dairy-free butter

• 95 g (31/4 oz) plain (all-purpose) flour

• 560 ml (19 fl oz/21⁄4 cups) soy milk, plus extra if needed

• 45 g (11/2 oz/3⁄4 cup) nutritional yeast

• 1 teaspoon garlic powder

• 1 teaspoon Dijon mustard

• 185 g (61/2 oz/11⁄2 cups) Angel Foods parmesan cheese

• 250 g (9 oz) dried macaroni, cooked according to the packet instructions.

• 125 ml (4 fl oz/1⁄2 cup) aquafaba

• 150 g (51/2 oz/1 cup) plain (all-purpose) flour

• 120 g (4 oz/2 cups) panko breadcrumbs

• 2 teaspoons sea salt

• 1 teaspoon freshly ground black pepper

• 2 teaspoons dried basil

• canola oil, for deep-frying

OPTIONAL BLOODY MARY DIPPING SAUCE

• 1 cup mayonnaise

• 1.5 tablespoon tomato paste

• 2 teaspoons Worcestershire sauce

• 2 teaspoons lemon juice

• 1.5 teaspoons tabasco

• 1 teaspoon caper brine/capers

• 1 teaspoon mustard 

• pinch celery salt/pepper

METHOD

• Heat the olive oil or butter in a large saucepan over medium heat. Sift in 3 tablespoons of the flour and stir constantly for 1–2 minutes until you have a roux. Once the roux starts to bubble, gradually whisk in the soy milk a little at a time, allowing each addition of liquid to be absorbed before adding the next. When all the liquid has been added, reduce the heat to low and let the bechamel simmer, stirring frequently, for several minutes until thickened.

• Stir through 15 g (1⁄2 oz/1⁄4 cup) of the nutritional yeast, garlic powder and mustard. If the sauce is very thick, add a splash more soy milk. Stir through cheese, then simmer for a further 10–15 minutes. You’ll know it’s done when the sauce comes away from the side of the pan. Be aware that it will continue to thicken once you remove it from the heat. Stir through the cooked pasta, transfer to a large bowl and set aside in the fridge until completely chilled.

• Place the aquafaba and remaining flour in separate shallow bowls. Combine the breadcrumbs, salt, pepper, basil and remaining nutritional yeast in a third shallow bowl. Using a dessertspoon, scoop out a spoonful of the macaroni cheese and use your hands to roll it into a tight ball. Roll the ball into the flour to coat, then dip in the aquafaba. Allow any excess aquafaba to drip off, then roll in the breadcrumbs and use your hands to press the breadcrumbs into the mac ‘n’ cheese ball. Shake off any excess breadcrumbs and place on a tray while you make the remaining mac ‘n’ cheese balls. Meanwhile, heat the oil in a large heavy-based saucepan over medium–high heat. Test if the oil is ready by inserting a wooden skewer or the handle of a wooden spoon into the oil; if it begins to bubble quickly then you’re ready to go.

• Working in batches, fry the balls for 2–3 minutes. until crispy and golden. Drain on paper towel, then transfer to a serving plate and serve immediately. To make the dipping sauce, use an immersion blender to mix all ingredients together and serve with the deep fried mac & cheese balls.