Vegan Mozzarella Sticks
Homemade vegan mozzarella gets breaded and fried until the outside is crisp and the inside is stretchy and melty — just like the classic appetizer. A simple three-step dredge of flour, plant milk, and seasoned breadcrumbs gives each stick its crunch. Plan on about 45 minutes, plus chilling time for the cheese.
Equipment
- Small saucepan
- Whisk
- Freezer-safe tray
- Deep skillet or air fryer
- Bowls for breading
Ingredients
For the Vegan Mozzarella:
- 1 ¼ cups unsweetened plain almond milk or any neutral flavored plant milk
- ½ cup raw cashews soaked for 4 hours or boiled for 10 minutes and drained
- 2 tablespoons tapioca starch or arrowroot starch
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
For Breading and Frying:
- ½ cup all-purpose flour
- ½ cup unsweetened plant milk for dipping
- 1 cup panko breadcrumbs for best crispness
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 3 cups neutral oil for frying, like grapeseed or canola
Instructions
- Prepare the Vegan Mozzarella: In a blender, combine soaked cashews, plant milk, tapioca starch, nutritional yeast, vinegar, and salt. Blend until completely smooth.
- Cook the Mixture: Transfer to a small saucepan over medium heat (about 180°F / 82°C). Whisk continuously until thickened, stretchy, and glossy. This usually takes 3–5 minutes.
- Chill and Set: Pour the cheese into a small container lined with parchment paper. Smooth the top and refrigerate until fully set—about 2 hours. For quicker results, freeze for 30–45 minutes.
- Form the Sticks: Once firm, cut the cheese into sticks approximately 3 inches long and 1/2 inch thick. Freeze for 20–30 minutes to prevent melting during frying.
- Prepare the Breading: In three separate bowls, set up the flour, plant milk, and panko breadcrumbs mixed with oregano, garlic powder, and paprika.
- Coat the Sticks: Dip each cheese stick into flour, then plant milk, then breadcrumbs. Repeat milk and breadcrumb dip for an extra crunchy crust.
- Fry: Heat oil in a deep skillet to 350°F (175°C). Fry 2–3 sticks at a time until golden brown, about 2 minutes per side. Drain on paper towels.
Notes
- Substitute almonds for cashews if allergic—just blanch and peel them first.
- Panko breadcrumbs provide crunch, but regular ones work in a pinch.
- Freeze mozzarella sticks in a single layer on a tray before breading to store for another day.
Nutrition
Calories: 1703kcalCarbohydrates: 34gProtein: 10gFat: 173gSaturated Fat: 17gPolyunsaturated Fat: 117gMonounsaturated Fat: 31gSodium: 516mgPotassium: 281mgFiber: 3gSugar: 2gVitamin A: 133IUVitamin C: 0.1mgCalcium: 176mgIron: 3mg
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