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Export 12 ingredients for grocery delivery
Step 1
Whisk together ground flax with water and set aside to thicken for about 10 minutes.
Step 2
Pulse the cauliflower florets in a food processor with garlic cloves until it becomes the texture of rice. Add the cauliflower rice to a large mixing bowl.
Step 3
In another mixing bowl, combine panko breadcrumbs with oregano, basil, sea salt, and ground black pepper.
Step 4
Drain raw cashews from the soaking water and rinse under fresh water. Drain and add to a high-powered blender with the remaining cheese sauce ingredients and blend until very smooth.
Step 5
Heat the cheese sauce in a saucepan over medium-low heat for 3 to 4 minutes, whisking constantly, until it thickens.
Step 6
Add the cheese sauce to the cauliflower rice mixture, along with the thickened flax mixture, and 1 1/2 cups of the breadcrumb mixture and stir to combine well.
Step 7
Heat vegetable oil in a heavy bottomed pot until it reaches approximately 365° to 370°F.
Step 8
While oil is heating, form the risotto balls using a scant 1/4 cup of the mixture to form 1 1/2-inch balls with your hands. Then coat well in the remaining breadcrumb mixture. Set aside each ball onto a plate or baking sheet.
Step 9
Place 3 to 4 balls in the hot frying oil and fry each batch for approximately 1 1/2 to 2 minutes until the breadcrumb coating is golden brown. Remove each ball from the oil with a slotted fryer spoon and set onto paper towel. Continue until all the arancini are fried.
Step 10
Warm up your dipping sauce while you’re frying and serve immediately.
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