Usually arancini is made by forming a rice ball with leftover risotto, and then tucking mozzarella cheese into the middle. Then the rice ball is rolled in flour, dunked into egg wash, and finished with breadcrumbs. Since this is a vegan arancini recipe, obviously I’ve made a few changes. First, my risotto recipe already includes mushrooms and bites of seitan sausage. So adding non-dairy mozzarella seemed an unnecessary addition. However, if you feel like adding some vegan cheese, go for it! Second, I skipped the flour and egg steps altogether. Cashew cream is sometimes used as an alternative to egg wash in recipes that involve a fried coating. It’s thick & sticky, making it easy to pick up breadcrumbs afterwards. Since my risotto recipe already involves adding cashew cream at the end, that step is done. So the risotto is sticky enough without adding another step.