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.