Gooey melty vegan cheese croquetas inspired by the Spanish cuisine. A perfect vegan appetizer or snack! Very simple and easy to make.
1 hr 15 min
FOR THE FILLING:
75 ml cup oat milk
1/2 tsp salt
FOR THE BREADING:
2 cups breadcrumbs
1 tsp paprika
1/2 tsp salt
1/2 tsp dried parsley
1/2 tsp garlic powder
a dash of black pepper
FOR THE ‘VEGAN EGG WASH’:
1 pack Violife Cheddar Block cubed
1/4 cup chickpea flour
1 cup water
chives to garnish
marinara sauce or sweet chili sauce for dipping
Preheat oven to 356°F.
Place the potatoes on a baking tray and bake for 30-40 mins in the oven.
Meanwhile, add all the ingredients for the breading into a large dish and toss to combine.
Prepare the “vegan egg wash” by also adding all ingredients into a bowl and mixing together.
Once the potatoes are ready, use a fork to mash them inside a bowl. Add the salt and milk and continue to mash.
Place two tablespoons of the mash inside your hand (it’s helpful to use gloves) and form a round shape. Push a cube of Violife Epic Mature Cheddar Block into the center of the potato ball and once it is nicely rounded, dip into the “vegan egg wash”, removing excess and then into the breading mixture, until evenly coated. Place on a lined baking tray. Repeat with all the mixture.
Place the croquettes in the fridge for 15 minutes until firm. Place in the preheated oven for 25-30 minutes.
When they are nice and golden they are ready to eat! Garnish with chopped chives and serve with marinara sauce or sweet chili sauce.