Vegan Sausage Balls (Also Gluten-Free!)
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