Vegan Sausage Balls
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These vegan sausage balls are a fantastic plant-based appetizer with a savory, cheesy flavor similar to the classic versions. I use vegan sausage, dairy-free cheddar, and almond flour to make golden baked bites with crisp edges and a tender center. They come together in just 35 minutes and make great game day snacks, casual appetizers, and lunchbox fillers.
Traditional sausage balls lean heavily on processed biscuit mix and dairy cheese. For this recipe, I took inspiration from my vegan gluten-free drop biscuits and applied the same principles to create a snack that still tasted rich but remained fully plant-based. The combination of oat flour and almond flour keeps the inside soft while helping the outside brown nicely in the oven. If you are new to the plant-based lifestyle, these sausage balls are one of the recipes that can make the transition a lot easier.
When we first switched to a plant-based diet, my husband had no issue adapting to breakfast changes, especially with meals like vegan sausage on the menu. But he was nervous about attending social events centered around food as he worried he would be reminded of certain meals and feel deprived. That is when I started focusing on perfecting snacks that he could truly enjoy when we are entertaining friends. Now, even his friends eat the vegan snacks after seeing how much my husband genuinely enjoys them. He even said he misses the days when he did not have to share snacks like these sausage balls.
👩🏽🍳 Why I Love This Recipe
The texture of these vegan sausage balls is what keeps me making them again and again. They have crisp little browned edges on the outside while staying soft and cheesy in the center, which can be surprisingly hard to achieve with gluten-free baking. And as a health coach, I also appreciate how much protein and richness the plant-based sausage adds without making the balls greasy.
One thing I learned when making this recipe is that moisture balance matters more than anything when it comes to these vegan sausage balls. First, I combine all my ingredients together to form a thick dough, then I shape portions into balls. I arrange these rounds on a lightly greased baking tray and bake until the surface is golden. I also always consider whether I am using precooked or uncooked sausage in the recipe and adjust the ingredients accordingly.
Last winter, I brought these vegan sausage balls to a holiday potluck, where several people had different dietary restrictions, and I fully expected leftovers. I placed the tray out along with a description of the ingredients, and it was cleaned out before I even had a chance to grab my own plate. Luckily, I had another tray which I had stashed in the fridge. If you need a reliable vegan appetizer that still tastes hearty and familiar, this is the recipe to have in your back pocket for all occasions.
🥘 Ingredients
All I need for these vegan sausage balls is a good plant-based sausage and some other plant-based essentials. This is what I use:
Plant-based sausage: I like using Beyond Meat, Field Roast, or Tofurky for this recipe. You could also make your own chickpea vegan sausage crumbles, but be sure to treat them as precooked sausage.
Oat flour: This keeps the inside soft and tender while helping bind everything without gluten.
Almond flour: I use this to add richness and stop the sausage balls from tasting dry.
Vegan cheddar cheese: Freshly shredded vegan cheddar melts into the mixture nicely, creating soft cheesy pockets throughout the balls.
Vegan parmesan: I like adding this for an extra savory flavor and a slightly sharper finish.
Dairy-free milk: When using precooked sausage, I add dairy-free milk to keep the mixture moist enough to shape.
Apple cider vinegar: A small amount sharpens the flavor and balances out the richness from the sausage and cheese.
Fresh parsley: Chopped parsley adds color and a herby freshness to the baked balls.
Sea salt and baking powder: Salt rounds out the flavors, while the baking powder keeps the balls light and airy.
🔪 How To Make
These vegan sausage balls come together in a bowl and require very little prep. This is how I make them:
Preheat and mix ingredients: First, I preheat the oven to 350F and line a baking sheet with parchment paper. Then I combine the sausage, flours, vegan cheeses, parsley, seasoning, vinegar, and milk if needed, in a large bowl and mix until a thick dough forms.
Shape balls: Next, I scoop the dough into evenly sized balls about 1 1/2 inches wide, and shape them gently into balls.
Bake until golden: I arrange the balls onto a baking sheet with space between them, and bake for 30-35 minutes. Once the outside is golden with crisp edges, I remove them from the oven. I let the balls cool for a few minutes to firm up before serving.
💭 Expert Tips
My #1 Secret Tip for this vegan sausage balls recipe is to check the moisture level before rolling the mixture. The dough should be soft and slightly sticky but still able to hold its shape. If it looks too dry or crumbly, I add a splash of dairy-free milk so the finished balls stay tender instead of dense after baking.
Other Tips To Keep In Mind:
- Shred fresh cheese: Freshly shredded vegan cheese melts much better than packaged pre-shredded cheese and keeps the texture softer throughout the center.
- Use damp hands: I lightly wet my hands before rolling the balls so the mixture does not stick during shaping.
- Watch the bottoms: The bottoms sometimes brown faster than the tops, so I start checking around the 28-minute mark.
- Do not pack: I gently roll the sausage balls instead of compacting them, as this can make the center heavy and doughy once baked.
- Taste the sausage: Different vegan sausage brands vary a lot in salt and seasoning. I always taste the mixture before adding extra salt.
📖 Variations
I have adjusted these vegan sausage balls to suit different occasions and whatever my family is craving. These are 3 variations I make on repeat:
Spicy jalapeno: I add 1 tablespoon finely chopped pickled jalapeno and 1/4 teaspoon cayenne for a little heat that does not overpower the cheesy flavor. These are a favorite on game nights, especially with a side of homemade vegan ranch dressing.
Vegetable mix: I like adding in some finely chopped red bell pepper or grated zucchini for a more hearty snack. I add no more than 1/2 cup to keep the mixture from becoming too soggy. This is a great version to make when I have leftover vegetables. I use cooked or raw veggies.
Italian herb: I mix in 1 teaspoon dried Italian seasoning, 1 tablespoon chopped chives, and 1 tablespoon chopped basil. This pairs really well with some healthy marinara sauce. My kids love this version as it tastes like pizza.
🍽 Serving Suggestions
These vegan sausage balls are great for parties, especially if you are catering to a mixed crowd. In my experience, when paired with the right dipping sauces, these snacks are loved by vegans and meat eaters. I recommend serving them with one cold dip like my vegan BBQ sauce, and one warm like vegan spinach artichoke dip.
In my house, some weekend lunches are reserved for fun finger foods with a selection of everyone’s favorite sides and toppings. Last weekend, I made vegan sausage balls with vegan gluten-free chicken nuggets, a few vegan pigs in a blanket, and a side of asparagus fries. Usually, no one can agree on just one sauce, but for some reason, that day we all wanted a side of vegan tzatziki.
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooled vegan sausage balls in an airtight container in the refrigerator for up to 5 days. The texture stays soft while the outside keeps a slight chew.
Freezing: I freeze baked sausage balls in a freezer-safe container for up to 3 months.
Reheating: I reheat these straight from frozen or chilled either in the oven or air fryer at 350F until the outside is crisp and the inside warmed through.
❓Recipe FAQs
Why did my sausage balls turn out dry?
Dry sausage balls usually happen when the mixture does not contain enough moisture before baking. Some vegan sausage brands are much drier than others, especially the precooked versions. If the dough looks crumbly while mixing, I add 1 tablespoon of dairy-free milk at a time until the texture becomes softer.
What caused my sausage balls to fall apart after baking?
When the mixture contains too much dry flour or not enough melted cheese, the balls have a tendency to crumble after baking. I make sure the dough presses together easily before shaping, and I avoid overbaking as that can also dry out the center too much and lead to crumbling.
Can I use precooked sausage?
Yes, you can! Both precooked and raw sausage alternatives work in this recipe. If using precooked sausage, add in 2 teaspoons apple cider vinegar and 1/2 -3/4 cup dairy-free milk as listed in the recipe. Do not skip on the liquids, as the precooked versions do not release as much moisture.
🥣 More Easy Vegan Appetizer Recipes!
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📋 Recipe Card
Vegan Sausage Balls
These vegan sausage balls are a fantastic plant-based appetizer with a savory, cheesy flavor similar to the classic versions. I use vegan sausage, dairy-free cheddar, and almond flour to make golden baked bites with crisp edges and a tender center. They come together in just 35 minutes and make great game day snacks, casual appetizers, and lunchbox fillers.
Servings: 5
Calories: 437kcal
Ingredients
- 2 cups crumbled plant based sausage , precooked or store bought (see note)
- 1½ cups oat flour
- 2 cups shredded dairy free cheddar cheese , can also use some parmesan in place of the cheddar
- ½ cup fine grained almond flour
- ¼ cup chopped fresh parsley , optional
- 4 teaspoons baking powder
- ½ teaspoon sea salt , if needed (see note)
- ½ – ¾ cup dairy free milk , if using a precooked sausage (see note)
- 2 teaspoons apple cider vinegar , if using a precooked sausage (see note)
Instructions
- Preheat oven to 350 degrees F / 175 C
- Put everything into a large mixing bowl and mix until combined.
- Shape into balls, you should get about 20 balls that are about 1 ½ inches in diameter, and place on a parchment lined baking sheet.
- Bake for 30-35 minutes until browning.
- Serve with dips of choice!
Notes
- My #1 Secret Tip for this vegan sausage balls recipe is to check the moisture level before rolling the mixture. The dough should be soft and slightly sticky but still able to hold its shape. If it looks too dry or crumbly, I add a splash of dairy-free milk so the finished balls stay tender instead of dense after baking.
- Shred fresh cheese: Freshly shredded vegan cheese melts much better than packaged pre-shredded cheese and keeps the texture softer throughout the center.
- Use damp hands: I lightly wet my hands before rolling the balls so the mixture does not stick during shaping.
- Watch the bottoms: The bottoms sometimes brown faster than the tops, so I start checking around the 28-minute mark.
- Do not pack: I gently roll the sausage balls instead of compacting them, as this can make the center heavy and doughy once baked.
- Taste the sausage: Different vegan sausage brands vary a lot in salt and seasoning. I always taste the mixture before adding extra salt.
Nutrition
Calories: 437kcal | Carbohydrates: 41g | Protein: 16g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 692mg | Potassium: 555mg | Fiber: 7g | Sugar: 1g
Absolutely delicious; thank you for this fantastic recipe!
For sure! So glad you liked it!
Woah! This is incredible! Thank you for this bite size yummy recipe! Everyone in our house loved them!
Thanks Ned! So happy to hear that!
I have a lot of friends with dietary restrictions, so I try to collect recipes to make on hand. Thanks!
Thanks Ann!
I am in charge of making the appetizers for my friend’s birthday, and there are so many allergies to acomodate for. This recipe is perfect! Thank you so much for sharing this recipe 🙂
Awesome! I hope everyone loves these sausage balls!!