Vegan Arancini with Pesto and Mozzarella

Ingredients

• 1 litre boiling water
• 1 1/2 tablespoons vegan bouillon powder
• 1/2 tablespoon olive oil
• 1/2 onion, finely diced
• 1 clove garlic, finely diced or crushed
• 215 grams arborio rice
• 65 millilitres vegan white wine
• 1 teaspoon lemon zest
• 1 tablespoon nutritional yeast
• 30 grams fresh basil, leaves and stalks
• 30 grams pine nuts, toasted
• 1/4 teaspoon fine sea salt
• 1 tablespoon nutritional yeast flakes
• 2 1/2 tablespoons extra virgin olive oil
• 2 teaspoons lemon juice
• 1 1/2 tablespoons water
• 110 grams silken tofu
• 70 millilitres oat milk
• 1/4 teaspoon garlic powder
• 25 grams odourless coconut oil
• 2 tablespoons nutritional yeast
• 3 tablespoons tapioca starch
• 1/2 teaspoon apple cider vinegar
• 3 tablespoons gram flour
• 1 tablespoon plain white flour
• 10 tablespoons plant milk
• 80 grams breadcrumbs
• Vegetable oil for deep frying