Dairy-Free Bitterballen with Mustard

Instructions

1. 1Place the 1 cup raw cashews in a heatproof bowl and cover with boiling water. Let them soak for at least 30 minutes, then drain them thoroughly.
2. 2Combine the drained cashews with the 1 cup vegetable broth and 2 tablespoons nutritional yeast in a blender. Blend until the mixture is completely smooth and creamy, resembling a thick sauce. This is your dairy-free béchamel.
3. 3Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the 1/4 cup minced onion and 1 clove minced garlic, and cook until they are softened and translucent, about 5-7 minutes. Do not let them brown.
4. 4Pour the smooth cashew béchamel into the saucepan with the softened onion and garlic. Add the 1 cup cooked beef (shredded), 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir everything together until well combined.
5. 5Whisk in the 2 tablespoons tapioca starch until fully incorporated. Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a very stiff consistency, like a thick paste. This should take about 5-8 minutes. Remove from heat.
6. 6Transfer the thickened mixture to a shallow dish. Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely at room temperature, then chill in the refrigerator for at least 1 hour, or until firm enough to handle. This chilling step is important for forming the balls.
7. 7Once chilled and firm, scoop out portions of the mixture and roll them by hand into small balls, about 2.54 cm in diameter. You should have enough mixture for about 12-16 balls.
8. 8Place the 1 cup gluten-free breadcrumbs in a shallow bowl. Roll each formed ball in the gluten-free breadcrumbs, ensuring they are fully coated on all sides.
9. 9Heat enough vegetable oil in a deep fryer or a large, heavy-bottomed pot to reach a depth of at least 7.62 cm. Heat the oil to 175°C.
10. 10Carefully add the breadcrumb-coated balls to the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the bitterballen from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
11. 11Serve the dairy-free bitterballen hot, with Dijon mustard on the side for dipping.

Substitutions

Related Guides