If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.
Why You’ll Love These Crispy Breaded Mushrooms
Perfect Side or Delicious Appetizer
A great finger food for parties, gatherings, or game nights
Delicious on their own or served with your favorite dipping sauces like Tangy Pickle Remoulade or Tarragon Blue Cheese Dressing
Light yet satisfying, making them the perfect side dish for sandwiches, wraps, or salads, like my Green Goddess Grain Bowl.
Easy Recipe
Requires simple ingredients and a quick breading process
The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms
Versatile
Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
Enjoy them as a snack, appetizer, or as the start in a main dish
Works with multiple dipping sauces and seasonings to suit any flavor preference
These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.
Essential Tools for Crispy Breaded Mushrooms
You only need a few basic tools to make this easy, crispy recipe.
Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
Tongs or a Fork: For flipping mushrooms.
Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.
With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.
Ingredients You’ll Need
These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor. This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.
For the Mushrooms:
8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
½ tsp garlic powder: Adds savory depth to the breading.
½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
½ tsp salt: Enhances the natural flavors of the mushrooms.
½ tsp black pepper: Adds a hint of spice and warmth.
1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.
To Serve (Optional):
Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
Thinly sliced radishes: Provides crunch and a pop of color.
Lemon wedges: A squeeze of lemon brightens up the flavors.
Step-by-Step Instructions for Crispy Breaded Mushrooms
Prep the Breading Station
Set up three bowls for dredging:
Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
Lightly toss mushrooms in the seasoned flour, coating all sides.
Dip each piece into the soy milk slurry, ensuring full coverage.
Press into panko breadcrumbs, coating generously.
Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
Preheat air fryer to 400°F (200°C).
Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
Lightly spray with cooking oil for even crisping.
Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
Serve & Enjoy
Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.
Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.
Recipe Variations & Customizations
This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.
Make It Gluten-Free
For a fully gluten-free version, make the following substitutions:
Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.
Switch Up the Mushrooms
This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:
Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
White Button Mushrooms: A mild, budget-friendly alternative.
Adjust the Seasoning
For a different flavor profile, try adjusting the seasoning:
Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.
Bake Instead of Air-Fry
If you don’t have an air fryer, the mushrooms can be baked in the oven:
Preheat oven to 425°F (218°C).
Arrange mushrooms on a lined baking sheet, spacing them out evenly.
Lightly spray with oil to promote crispiness.
Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.
For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.
How to Serve Air-Fried Breaded Mushrooms
These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.
With a Dipping Sauce
A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:
Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
Spicy Sriracha Mayo: Adds heat and creaminess
Classic Ranch Dressing: A cool and herby dip that balances the crispiness
As a Light Meal or Salad Topper
For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:
Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
Thinly sliced radishes for crunch and color
Lemon wedges for a bright, citrusy finish
As a Sandwich or Wrap Filling
Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:
In a warm pita with greens, cucumbers, and a drizzle of remoulade
Stuffed into a baguette with shredded lettuce and pickled onions
Wrapped in a tortilla with slaw and a spicy mayo drizzle
As a Side Dish for a Larger Meal
These mushrooms can complement a variety of main courses:
Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
As a side for a veggie burger or grilled protein such as tofu or chicken.
Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.
For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.
Best Storage Tips for Leftover Crispy Mushrooms
Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.
Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.
Pro Tips for Extra Crispiness
Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:
Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
8ozmixed mushrooms, torn or sliced into bite sized piecesmaitake/Hen-of-the-Woods and cremini; oyster mushrooms also work
Flour Mixture
½cupall purpose flour
½tspgarlic powder
½tspsmoked paprika
½tspkosher salt
½tspcracked black pepper
Batter
1cupunsweetened soy milk
Panko Breading
1½cupsPanko Breadcrumbs
Instructions
Prep the Breading Station
Set Up Three Bowls For Dredging:Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
-Lightly toss mushrooms in the seasoned flour, coating all sides.-Dip each piece into the soy milk slurry, ensuring full coverage.-Press into panko breadcrumbs, coating generously.-Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
-Preheat air fryer to 400°F (200°C).-Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.-Lightly spray with cooking oil for even crisping.-Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.
Notes
Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.
Baked apples are a simple, comforting dessert that works year-round, but they’re especially perfect when apples are in season. Whether you’re picking fresh apples in the fall or just craving something warm and cozy, this recipe brings the flavors of apple crisp in a fraction of the time.
It’s an easy, healthier dessert, perfect for a weeknight treat yet special enough to serve at a gathering.
Why This Recipe Works
Quick and Easy Dessert: No need to turn on the oven. The air fryer bakes the apples in about 15 minutes, making it perfect for busy nights or last-minute cravings.
Great Flavor and Texture: The apples soften without becoming mushy, while the pecan oat topping turns crisp and golden for the perfect balance of tenderness and crunch.
Simple Ingredients: Everything you need is likely already in your kitchen, making this a no-fuss recipe.
Customizable: Use your favorite fresh apples, swap pecans for walnuts, or adjust the sweetness to suit your taste.
A Healthier Way to Satisfy a Sweet Tooth
This recipe delivers the warm, cozy flavors of apple crisp while keeping things lighter. It’s naturally sweetened and made with wholesome ingredients, making it a great healthy dessert option.
Perfect for Apple Season and Holiday Gatherings
Whether you’re taking advantage of apple season with freshly picked fruit or looking for a crowd-pleasing apple dessert, this recipe fits the occasion. It’s easy enough for a weeknight treat and special enough to be a great addition to a Thanksgiving spread.
You covered everything, but this version highlights your key points in a more structured way while keeping it evergreen. Let me know if you’d like any tweaks!
Tools You’ll Need
Having the right tools makes this recipe even easier:
Air Fryer: Ensures quick, even cooking with a crisp topping.
Paring Knife or Melon Baller: Helps core the apples and create a well for the topping.
Mixing Bowl: For combining the crumble topping ingredients.
Measuring Spoons & Cups: For accurate ingredient portions.
Small Spoon: For filling the apples with the crumble topping.
Parchment Paper or Foil (Optional): Helps prevent the topping from falling through the air fryer basket.
Baking Dish (If Using the Oven): Needed for the Easy Baked Apples method.
Using these tools will help streamline the process and ensure the best results.
Ingredients For Air Fryer Baked Apples
Apples
The best apples for baking are firm varieties that hold their shape. Avoid softer apples like Red Delicious, which can become too mushy when baked. Some great options include:
Granny Smith: Tart and firm, a classic choice for baking.
Honeycrisp: Naturally sweet with a crisp texture.
Pink Lady: A balance of sweet and tart with a firm bite.
Jonagold: Juicy with a mild sweetness that works well in baked desserts.
Topping Ingredients
This topping adds a satisfying crunch and warm, spiced flavor while keeping the recipe balanced with wholesome ingredients:
Old-Fashioned Oats: Adds a hearty, nutty texture. Quick oats can work but will soften more.
Pecan Pieces: Brings crunch and a rich, buttery flavor. Walnuts or almonds are great alternatives.
Brown Sugar: Creates a caramel-like sweetness. Coconut sugar or maple syrup are good unrefined options.
Butter: Helps bind the topping and adds flavor. For a dairy-free option, use vegan butter or coconut oil.
Flour: Helps hold the topping together. Whole wheat, oat, or almond flour work well.
Cinnamon & Kosher Salt: Enhances warmth and balances sweetness.
This recipe embraces a flexitarian approach, using whole ingredients with room for simple swaps. It’s naturally vegetarian and can be easily adjusted to fit dairy-free or gluten-free needs.
How to Make Air Fryer Baked Apples
Step 1: Prepare the Apples
Wash and cut the apples in half. Use a paring knife or melon baller to remove the core and seeds, creating a small well in the center for the topping.
Step 2: Add Cinnamon Sugar
In a small bowl, mix 1 tablespoon brown sugar with 1 teaspoon cinnamon. Sprinkle the mixture over the apples to enhance their natural sweetness and warm flavor.
Step 3: Make the Crumble Topping
In a bowl, combine the oats, pecans, brown sugar, flour, cinnamon, and salt. Add the butter and use your hands to mix until the topping reaches a crumbly texture.
Step 4: Air Fry the Apples
Evenly distribute the crumble topping over each apple half. Place the apples cut-side up in the air fryer basket. Air fry at 350°F for 15 to 20 minutes, or until the apples are tender and the topping is golden brown. Cooking time may vary depending on the size of the apples and the air fryer model.
Option to Bake: Easy Baked Apples
No air fryer? No problem! For oven-baked apples, place the prepared apple halves in a baking dish and cover loosely with foil. Bake at 350°F for 30 to 35 minutes, or until the apples are soft and the topping is crisp. Remove the foil for the last 10 minutes for extra crunch.
Both methods create a warm, spiced apple dessert with a crisp, buttery topping, perfect for any occasion!
Air Fryer Tips
Place the apples in a single layer to ensure even cooking.
Use parchment paper or a small sheet of foil in the air fryer basket to prevent the topping from falling through.
Check the apples at the 12-minute mark if using smaller varieties.
How to Serve
These baked apples are delicious on their own, but they can also be served with:
A scoop of vanilla ice cream
A drizzle of caramel sauce or maple syrup
A dollop of Greek yogurt for extra protein
Chopped nuts or granola for additional crunch
whipped cream, stuffed apples, delicious recipe, sprinkle of cinnamon, great toppings
Storage and Reheating
How to Store
Store baked apples in an airtight container in the refrigerator for up to three days.
How to Reheat
Air Fryer: Heat at 325°F for 3 to 5 minutes to restore crispiness.
Microwave: Warm for 30 to 45 seconds for a softer texture.
Oven: Bake at 350°F for 10 minutes to heat evenly.
Note: Reheating times may vary depending on the size of the apples and your appliance. Check periodically to avoid overcooking.
Ask A Dietitian (FAQ)
Do I need to peel the apples before baking?
No. I would actually recommend keeping the peel to help the apples hold their shape and adds fiber and nutrients. However, if you prefer a softer texture, you can peel them before baking.
Are baked apples as nutritious as raw apples?
No, but baked apples are still awesome! Baking slightly reduces the vitamin C content, but apples still retain fiber and antioxidants. If you want to maximize the nutrients, eat them raw, but baked apples are still a great way to enjoy fruit.
Can I make this recipe without sugar?
Yes. Try using maple syrup, honey, or mashed banana for natural sweetness. You can also leave out the sweetener entirely, as the apples provide natural sugars.
Can this recipe be made vegan?
Yes. Swap the butter for coconut oil or a dairy-free alternative.
Can baked apples be frozen?
Yes. Let them cool completely before freezing. Reheat in the air fryer at 325°F for five minutes or until warmed through.
Final Thoughts
Air Fryer Baked Apples are a quick and easy way to enjoy a warm, spiced apple dessert with minimal effort. They are perfect for fall and can be customized to suit your taste. Whether served on their own or with a scoop of ice cream, they bring the flavors of apple pie without the extra work.
If you try this recipe, let me know how it turns out and what toppings you used! For more easy, seasonal recipes and cooking tips, sign up for my newsletter to get new ideas straight to your inbox.
4applesfirm and flavorful such as gala, honeycrisp, or granny smith.
1/4cuprolled oats
1/4cupcold butter, cubed
1/4cupbrown sugar
2tbspall-purpose flour
1/4tspcinnamon
1/4tspkosher salt
Instructions
Prepare the Apples
Wash and cut the apples in half. Remove the seeds and inner core to create a small crater for the crumble to sit in. Combine the 1 tbsp of brown sugar and 1 tsp of cinnamon in a small bowl.
Sprinkle the cinnamon sugar mixture over the prepped apples.
Mix The Topping
In a small bowl, mix together the topping ingredients. Use the warmth of your hands to work the butter in with the other topping ingredients.
Place in Air Fryer
Top the apples with the Oat Pecan topping/crumble. Gently place the apples in the air fryer.
Bake/Air Fry
Place in air fryer, crumble side up. Set air fryer to 350°F and cook for ~15 minutes. Timing may vary depending on the size and type of apples used.
Serve:
Remove the baked apples from the oven allowing them to cool slightly before serving. For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
10 Easy Hacks to Make Frozen Pizza Taste Homemade (Now with 3 New Additions!)
Why Settle for Boring Frozen Pizza?
Frozen pizza is a lifesaver on busy nights, but let’s be honest—it can taste bland and lack that fresh, homemade quality. The good news? With a few simple upgrades, you can transform a basic frozen pizza into a restaurant-quality meal for your next pizza night.
Try these 10 easy pizza hacks to make a great frozen pizza taste homemade!
1. Pick a Quality Frozen Pizza Base
Why It Works
Some frozen pizzas just taste better than others. If you’re starting with a bland, soggy base, no amount of toppings can fully save it. Instead, opt for a better-quality frozen pizza from your favorite brand like one with a thin and crispy crust or higher-end ingredients. Some of the best frozen pizzas for me are Banza, Milton’s Cauliflower Crust Pizza, or Newman’s Own.
How to Do It
Think of the base of the pizza like a canvas, you want a good base to build on!
If you have time, let your frozen pizza sit at room temperature for 30 minutes before baking. This helps the crust bake more evenly and prevents excess moisture. A partially thawed pizza will cook faster and crisp up better.
If thawed, reduce the baking time by 2-4 minutes to prevent overcooking. Check for doneness early, look for bubbling cheese and a golden crust.
Pro Tip
Avoid letting it sit out for too long. More than an hour can make the dough too soft and difficult to handle.
2. High Heat for the Best Results
Why It Works
Baking frozen pizza at 450-500°F creates a crispier crust, better cheese melt, and more even cooking, similar to a pizzeria-style bake.
How to Do It
Preheat your oven for at least 15 minutes.
Increase the temperature by 25-50°F above the package instructions.
Reduce the baking time by 2-5 minutes to prevent overcooking.
Check the pizza 2-3 minutes early, check for bubbling cheese and a golden crust.
Bake on the middle rack or a preheated pizza stone for the best texture.
Pro Tip
If the crust is browning too fast, move it to a lower rack for the last few minutes.
3. Use a Pizza Stone, Cast Iron Pan, or Baking Sheet for a Crispy Crust
Why It Works
Frozen pizza often has a soggy crust. Using a pizza stone, cast iron skillet (Banza pizzas are the perfect size for this) or preheated baking sheet ensures a crispy, golden bottom.
How to Do It
Preheat your oven with a pizza stone, cast iron skillet, or baking sheet at 450°F for 15 minutes before adding your pizza. The hot surface will crisp up the crust like a pizzeria-style bake.
Pro Tip
Brush the crust with olive oil and a sprinkle of garlic powder for extra flavor before baking.
4. Add Extra Cheese for Extra Flavor
Why It Works
Frozen pizza cheese can be skimpy and dry. Adding fresh, high-quality cheese takes it to the next level.
How to Do It
Add different cheeses like fresh mozzarella, goat cheese, ricotta, Parmesan cheese, or even feta before baking.
Pro Tip
Grate some Pecorino Romano or smoked gouda on top in the last 5 minutes of baking for a burst of umami.
5. Load Up on Fresh Veggies
Why It Works
Adding fresh ingredients improves texture and flavor instantly.
How to Do It
Before baking, top your pizza with spinach, tomatoes, arugula, broccoli, bell peppers, red onion, or mushrooms.
Pro Tip
Lightly sauté mushrooms and onions in oil and seasonings before adding them to release excess moisture and add more flavor.
6. Add a Sweet & Spicy Twist
Why It Works
Many professional chefs agree that sweet, salty, and spicy create a perfect flavor balance.
How to Do It
Try drizzling spicy honey, date syrup, balsamic reduction, or even jam after baking.
Pro Tip
Pair brie with blueberry jam and jalapeños for a gourmet touch.
7. Elevate the Sauce for a Gourmet Touch
Why It Works
Frozen pizza crusts, sold plain without toppings or sauce, are a great base for a homemade-style pizza but can lack flavor on their own. Upgrading the sauce before adding toppings helps create a more balanced and flavorful pizza.
How to Do It
If you’re using a store-bought frozen pizza crust, start by brushing a thin layer of olive oil, garlic tomato butter, or pesto directly onto the crust for extra flavor. Then, spread on a high-quality pizza sauce or enhance store-bought sauce by mixing in red pepper flakes, balsamic vinegar, roasted garlic, or Italian seasoning before using.
Pro Tip
For a richer sauce, stir in a spoonful of tomato paste or grated Parmesan before spreading. If using pesto or garlic butter, apply lightly to avoid overpowering other flavors.
8. Boost Flavor with Fresh & Dried Herbs
Why It Works
Fresh herbs add brightness, while dried herbs enhance complexity.
How to Do It
After baking, sprinkle fresh basil, parsley, mint, or cilantro over the pizza for a pop of flavor.
Pro Tip
Before baking, add garlic powder, onion powder, dried oregano, and fresh cracked pepper for extra depth.
9. Add a Protein Boost
Why It Works
A little extra protein makes the pizza heartier and more satisfying.
How to Do It
Add thick-cut pepperoni, grilled chicken or rotisserie chicken, Canadian bacon, sausage, baked tofu, or even eggs.
Pro Tip
To make a breakfast pizza, add cooked breakfast sausage before baking, then crack eggs on top halfway through cooking.
For Soft Yolks: Crack the eggs halfway through baking (about 5-7 minutes in) so the whites set while the yolks stay runny. Make small indentations in the toppings to help hold the eggs in place. Top with chopped chives, shredded cheese, or a drizzle of hot sauce before serving for extra flavor!
10. Drizzle with a Flavorful Finishing Touch
Why It Works
A post-bake drizzle enhances texture and taste.
How to Do It
Right after baking, drizzle on olive oil, garlic-infused oil, truffle oil, or balsamic glaze.
Pro Tip
Try a lemon zest and chili oil crisp drizzle for a surprising gourmet twist.
Bonus! Cut and Serve Like a Pro
Why It Works
Presentation matters! The simple trick of cutting and serving properly makes pizza feel more indulgent.
How to Do It
Let the pizza rest for 2 minutes before slicing with a sharp pizza cutter or kitchen scissors.
Pro Tip
Serve it on a wooden cutting board with a side of ranch, garlic butter, or spicy marinara for dipping.
FAQs: Answering Common Frozen Pizza Questions
How do I keep frozen pizza from getting soggy?
Bake directly on a hot pizza stone or baking sheet, and avoid overloading toppings.
What’s the best cheese to add to frozen pizza?
Fresh mozzarella, ricotta, feta, Parmesan, or smoked gouda work great.
How can I make frozen pizza taste homemade without extra ingredients?
Bake it at a higher temp (450°F), use a pizza stone, and brush the crust with olive oil and garlic powder.
Final Thoughts: Elevate Your Frozen Pizza Game
With these 10 easy hacks, you’ll never settle for boring frozen pizza again! Try them out and let me know, what’s your favorite way to upgrade frozen pizza?
This creamy, plant-based Meatball Alfredo is a rich and satisfying take on a classic comfort food, Fettuccine Alfredo. Instead of heavy cream and butter, this recipe uses a nutrient-packed cashew Alfredo sauce for the same luscious texture without the excess saturated fat.
Paired with store-bought plant-based meatballs, it’s high in protein, fiber, and healthy fats while being simple to make. Perfect for a quick weeknight dinner, meal prep, or a cozy meal the whole family will enjoy, this dish is a flavorful and nourishing option everyone will love.
Why I Love This Recipe
Creamy & Satisfying: Delivers the same velvety texture as classic Alfredo with less fat!
Nourishing Ingredients: Made with whole foods, high in protein, and fiber supporting gut health.
Versatile: You can prep the sauce ahead for…
This recipe, Vegan Alfredo with meatballs
Creamy Cashew Alfredo with broccoli grain bowls
Or even a Dairy-Free, lower fat version of Chicken Alfredo
My Favorite – This is an Easy Weeknight Meal: Simple to make, perfect for meal prep, and great for the whole family.
Tools Needed for Meatball Alfredo
Blender or food processor: Blends the cashew Alfredo sauce until smooth.
Saucepan: Cooks the pasta of choice.
Skillet or sauté pan: Sautés onion and garlic, heats the sauce.
Small bowl: Soaks cashews to soften them.
Measuring cups and spoons: Ensures accurate ingredient portions.
Wooden spoon or spatula: Stirs the sauce and pasta.
Tongs: Tosses pasta with the sauce.
Strainer or colander: Drains cooked pasta.
Ladle or spoon: Mixes and serves the sauce.
Ingredients
This plant-based Alfredo focuses on plant-based ingredients that offer flavor, nutrition, and a creamy texture without dairy.
For the Dairy-Free Alfredo Sauce
A cashew-based sauce creates the same velvety texture as traditional Alfredo while packing in extra protein, fiber, and heart-healthy fats. For more on this recipe, check out this article, Plant-Based Alfredo Recipe.
Raw Cashews (¾ cup): Soaked overnight or in hot water for at least 30 minutes to soften. This helps create a creamy consistency while adding plant-based fats that support satiety.
Unsweetened Soy Milk (1 ½ cups): Naturally high in protein, making the sauce more filling and balanced compared to traditional Alfredo.
Nutritional Yeast (3 tablespoons): Adds a cheesy, umami-rich flavor and is a great source of vitamin B12, an important nutrient for plant-based eaters.
Lemon Juice (2 tablespoons): Provides brightness, balancing out the richness of the sauce. Also contains vitamin C, which helps enhance nutrient absorption.
Chopped Onion (1 medium): Cooking fresh onion in olive oil enhances the depth of flavor while providing prebiotic fiber for gut health. It also adds body and texture to the sauce.
Minced Garlic (4 cloves): A key component of Alfredo’s bold flavor. Garlic also contains allicin, a beneficial compound linked to heart health. For a milder taste, substitute with 1/2 – 1teaspoon garlic powder.
Olive Oil (1 tablespoon, plus extra for sautéing): A heart-healthy fat that enhances the flavor and richness of the sauce while helping to soften the onion and garlic.
Pasta Water, Water, or additional soy milk (as needed): Used to thin the sauce to the desired consistency.
For the Plant-Based Meatballs
1 package store-bought plant-based meatballs: Choose a brand with at least 10g of protein per serving for a well-balanced meal. Look for meatballs made from lentils, chickpeas, soy, or pea protein. I chose Trader Joe’s Meatless Meatballs for this recipe.
For the Pasta
Whole wheat, gluten-free, protein+, or zucchini noodles: Whole wheat pasta offers fiber and a heartier texture, gluten-free works for dietary needs, protein+ works for those trying to bump up the protein, and zucchini noodles provide a low-carb alternative. I often prefer Barilla Protein+ Pasta for my pasta recipes.
Step-By-Step Instructions For This Dairy-Free Alfredo Recipe
Make the Creamy Cashew Alfredo Sauce
Soak the Cashews for a Smooth Texture
Soak cashews overnight or in hot water for at least 30 minutes. Drain and set aside. RD Tip: Boiling water works in a pinch—soak for 30 minutes.
Sauté Onion and Garlic for Flavor
Heat olive oil in a large skillet over medium to medium-high heat for 1 to 2 minutes. Sauté onion for 3 to 5 minutes until soft. Add garlic and cook for 1 minute. Remove from heat. RD Tip: Adding garlic separately prevents burning.
Blend the Ingredients into a Creamy Sauce
Blend soaked cashews, soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, and black pepper until smooth. Adjust seasoning as needed. RD Tip: Thin with water, whole milk, or soy milk, one tablespoon at a time.
Assemble the Meatball Alfredo
Cook the Meatballs and Pasta to Perfection
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
If you prefer, you can use homemade meatballs instead. I love how convenient plant-based meatballs are for quick, easy meals, making this dish perfect for busy weeknights.
Combine the Ingredients and Serve
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed. Stir in meatballs and heat for another 2 to 3 minutes.
Serving and Customization Ideas
Serving Suggestions
Pair with roasted garlic broccoli or a side salad for added fiber and freshness.
Sprinkle with red pepper flakes for a subtle heat.
Garnish with extra fresh cracked pepper or chopped herbs such as parsley, chives, or basil.
Top this creamy Alfredo sauce recipe with vegan or even regular parmesan cheese.
Customization Options
You can customize this meal for family dinner. If using premade meatballs from the freezer you can grab plant-based, chicken, or whatever flavorful meatballs your family members prefer.
Make It Higher in Protein:
Use chickpea, or lentil-based pasta, or a protein+ pasta instead of traditional pasta.
If you eat meat, use turkey meatballs, ground chicken meatballs, or Swedish meatballs. I also love this recipe with ground turkey and mushroom meatballs.
Make It Gluten-Free:
Swap regular pasta for gluten-free pasta, such as chickpea, quinoa, or rice pasta. You can even use zucchini noodles or spaghetti squash.
My Favorite – More Veggies!:
For this recipe, I served it with a side of roasted broccoli, but I often add extra veggies right into the pasta. Zucchini noodles or spaghetti squash blend seamlessly with the fettuccine, twirling together for a perfect bite. I also love tossing in sautéed mushrooms, baby spinach, or roasted red peppers, they add flavor, texture, and extra nutrients without overpowering the dish.
Storage and Meal Prep Tips
Make-Ahead Meal Prep
Prep the sauce in advance: Store in the fridge for up to 4 days or freeze for up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.
Cook extra meatballs: Double the batch and freeze for easy meals. They work great in pasta, grain bowls, or sandwiches.
Pre-portion for grab-and-go meals: For easy grab-and-go meals, pre-portion the pasta, sauce, and meatballs together in airtight containers for a quick and convenient meal.
Reheating Tips
For the Alfredo sauce: Warm over low heat, stirring in a splash of soy milk, broth, or heavy whipping cream (if not dairy-free) to restore creaminess.
For pasta and meatballs: Reheat gently in a skillet with a little broth or water to prevent drying out.
Leftover Ideas
Meatball subs: Toss leftover meatballs with red sauce and serve on a toasted bun with dairy-free cheese.
Italian wedding soup: Add to a veggie-packed broth with greens and pasta.
Cashew Alfredo grain bowl: Drizzle sauce over quinoa, roasted vegetables, and chickpeas.
This recipe is perfect for meal prep, making it easy to enjoy a quick and nourishing meal anytime.
FAQs: Your Meatball Alfredo Questions Answered
What’s the best plant-based milk for Alfredo sauce?
Oat milk is the creamiest option, while, my favorite, unsweetened soy milk provides extra protein.
Can I make this nut-free?
Yes, substitute cashews with blended tofu or sunflower seeds for a similar creamy texture.
What’s the best pasta for Meatball Alfredo?
Fettuccine is classic, but penne, spaghetti, linguine, or even rotini work well.
Final Thoughts
This plant-based Meatball Alfredo delivers the same creamy richness as traditional Alfredo, without dairy or excess fat. By using cashew-based sauce, a high-protein pasta, and a high-protein plant-based meatball, this dish is both nourishing and satisfying.
It’s perfect for weeknight meals, meal prep, or special occasions, offering comfort food without compromise. Pair it with your favorite veggie like roasted broccoli or a side salad for more micronutrients and fiber.
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2 tbspwaterfor thinning - adjust as needed to reach desired consistency
16ozplant-based meatballs
12ozfettuccini
Instructions
For The Cashew Alfredo
Soak the Cashews: If you haven’t already, soak the raw cashews overnight or in hot water for at least 30 minutes. Drain and set aside.
Sauté the Onion and Garlic: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another minute. Remove from heat.
Blend the Cashew Sauce: In a high-speed blender, combine the soaked cashews, unsweetened soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, black pepper, and nutmeg (if using). Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
Meatball Alfredo Assembly
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, per package instructions.
Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed.
Stir in meatballs and heat for another 2 to 3 minutes. Serve immediately.
Notes
Sauce Recipe Yield: Approximately 2 cupsServing Size: ½ cup per serving (yields 4 servings of Cashew Sauce total)Nutrition facts are estimated and may vary based on ingredients used and portion sizes.
This bold and tangy horseradish aioli is about to become your new favorite condiment. This wonderful dip and sauce is creamy, garlicky, and has just the right amount of heat.
Whether you are spreading it on sandwiches, drizzling it over roasted veggies, or using it as a dip, this easy homemade horseradish mayo takes everything up a notch.
Why You’ll Love This Recipe
Quick and easy: Mix it in 5 minutes
Versatile: Use it as a dip, spread, or drizzle
Customizable: Adjust the heat and tang to your taste
Budget Friendly: A Cheaper way to enjoy your favorite creamy horseradish aioli from the grocery store.
Why I Love This Creamy Horseradish Sauce Recipe
When I first made this homemade horseradish mayo, I was looking for a way to add bold flavor to roasted Brussels sprouts during the winter. It turned out to be the perfect flavor booster, not just for veggies but also for sandwiches, burgers, and grain bowls.
One of my go-to lunches is a turkey and cheddar sandwich with horseradish aioli on sourdough:
Thick slices of sourdough bread
Deli turkey and sharp cheddar
A big handful of fresh spinach or arugula
A generous spread of horseradish aioli
Freshly cracked black pepper
It is simple, satisfying, and adds the perfect kick.
Equipment Needed For This Recipe
Choose one of the following methods based on your preference:
By Hand:
Mixing bowl: For combining ingredients
Whisk or spoon: To mix the aioli until smooth
With a Food Processor:
Food processor: For a smoother, emulsified texture
Additional Tools:
Garlic press (optional): For finely mincing fresh garlic if mixing by hand
Measuring spoons: To ensure accurate ingredient portions
Airtight container: For storing leftovers in the refrigerator
Both methods work well, with the food processor creating a smoother consistency and the hand-mixed version offering a slightly more textured result.
Ingredients in Homemade Horseradish Aioli
Mayonnaise: Store-bought or homemade. Make this sauce vegan by using a vegan mayonnaise.
Fresh Garlic: Freshly minced for extra flavor, option to use garlic powder instead
Prepared horseradish: Drained (or use fresh horseradish root)
Fresh Lemon juice: Fresh is best, but bottled works too
Dijon mustard: Adds depth and tang
Kosher salt and black pepper: To taste
How to Make Horseradish Aioli
In a small bowl, mix mayonnaise, horseradish, garlic, lemon juice, and Dijon mustard.
Taste and adjust the flavors by adding more horseradish for heat, extra lemon juice for brightness, or more salt and pepper.
Refrigerate for at least 15 minutes to let the flavors meld.
Store in an airtight container in the fridge for up to a week.
Make-ahead tip: The flavors deepen over time, so it is even better the next day.
Variations and Customizations
This recipe is flexible. Try these variations:
Extra garlicky: Add more minced garlic or garlic powder
Creamier, and milder: Omit the lemon juice
Thicker: Use Hint Of Lemon, a dehydrated lemon powder. It will add the lemon snap without the extra liquid for a thick and creamy sauce.
Spicy kick: Add a pinch of cayenne or a dash of hot sauce
Sweeter balance: Stir in a teaspoon of honey or maple syrup
What to Serve with This Easy Horseradish Aioli Recipe
This zesty, creamy aioli pairs well with many dishes.
Use it as a
Burger sauce: Slather it on veggie or beef burgers
Wrap sauce: This is the perfect sauce over a fresh veggie or grilled protein wrap
Grain bowl topping: Adds richness to bowls with quinoa, rice, or farro
Salad dressing: Thin it out and drizzle over hearty greens
Creamy Dip for Onion rings, French fries and veggies: Perfect with sweet potato fries, roasted root vegetables, or air-fried Brussels sprouts
Protein booster: Serve with grilled chicken, fish, tofu, or tempeh. One of my favorite ways to eat this sauce is with some chicken fingers or plant based nuggets!
Drizzled Oven-roasted vegetables: Spoon this simple sauce over roasted carrots, cauliflower, or potatoes and top with fresh herbs
FAQ (Ask a Dietitian!)
What makes homemade aioli different from mayo? Aioli is traditionally made with garlic, olive oil, egg yolks, and salt, while mayonnaise uses egg yolks, vegetable oil, and vinegar or lemon juice. This recipe is a mayo-based aioli with bold horseradish flavor.
What is horseradish mayo made of? Horseradish mayo combines creamy mayonnaise with the sharp, spicy kick of grated horseradish. Prepared horseradish, which is horseradish root preserved in vinegar, works well in this recipe.
More Sauce and Dressing Recipes You’ll Love
If you love this horseradish aioli, try these next:
In a bowl, mix mayonnaise, prepared horseradish, garlic, lemon juice, and Dijon mustard.
Adjust flavors to your liking (extra horseradish for heat, more lemon juice, salt, or pepper). Cover and refrigerate for at least 15 minutes. This sauce can be made in advance.
