Vegan Chorizo Croquettes
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins

Rich and cheezy, with smokey hints of chewy chorizo, these little balls are flavour bombs and are perfect for sharing

Course: Canape, Snack, Tapas
Cuisine: spanish
Servings: 18 croquettes
Author: Louise-Claire Cayzer
For the Cheezy Mix
  • 125 grams broken, raw cashews
  • 150 grams tofu
  • 3-4 tsp white miso
  • 4 tsp nutritional yeast
  • juice third lemon
To make the croquettes
  • 50 grams vegan Chorizo sausage finely diced
  • 50 grams fine bread crumbs
  • sunflower oil for deep frying
  1. Soak the cashews for at least 1 hour in some warm water. You want them to be quite softened

  2. In a high speed blender, blend the cashews with a little of their soaking water until completely smooth

  3. Add the tofu and blend

  4. Add the miso, lemon juice, nutritional yeast and salt. Blend again.

  5. Taste to see if the mix is cheezy enough. If not, add more miso and nutritional yeast until you think it has a tangy, cheezy flavour. 

  6. Mix in the little pieces of chorizo and put it in the coldest part of the fridge to set a bit to make the mix easier to work with.

  7. Put the breadcrumbs out on a plate.

  8. Once the mix is firmer, put a tablespoon of the mix onto the breadcrumbs. You can now roll the mix into a ball  about the size of a large walnut, covering it with breadcrumbs. As the mixture picks up the crumbs it will become easy to manipulate into a ball. 

  9. Heat the oil in a saucepan. Test to see if the oil is hot enough by dropping a crumb of bread into it. It's the right temperature when the breadcrumb sizzles and turns golden in a few seconds.

  10. Carefully cook the croquettes in batches, making sure they are golden on all sides. Remove from the pan and drain on paper towels.

Recipe Notes

*These are best served hot and make a great party canape. To avoid having to deal with hot oil in a party situation, simply chill or freeze, then re-heat in the oven when your guests arrive.