Name: Vegan Mozzarella Sticks
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 8 servings
Ingredients: 0.5 cup raw cashews (slightly heaping); 0.5 cup firm tofu (no need to press, or firm silken tofu , or use 0.25 cup raw cashews instead); 1 cup water; 2 tsp extra virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 1 tsp yellow miso (or chickpea miso (for soy-free)); 2 tsp lemon juice; 1 tbsp nutritional yeast; 1 tbsp tapioca starch; 2 tsp all-purpose flour (or more tapioca starch for gluten-free option); 0.5 cup all purpose flour; 0.5 cup non-dairy milk; 1 tbsp flax meal; 0.25 tsp garlic powder; 0.5 tsp smoked paprika; 1 cup panko breadcrumbs (or breadcrumbs of choice); 0.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp red pepper flakes; 1 tsp Italian herb (blend); 1 tbsp vegan butter (melted, or use oil)

Instructions

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1

Blend all of the mozzarella ingredients (excluding the 0.5 cup all purpose flour from the dredging station) until really creamy. Blend for 1 minute, then let the mixture sit for 5 minutes to rehydrate. Then, blend again for 30 seconds. Repeat 2 to 3 times until very creamy. Transfer the mixture to a deep skillet over medium heat, cook stirring frequently to avoid lumps. Initially the mixture will thicken unevenly, but it will even out after a few minutes of boiling and stirring. Cook until homogeneously thickened and starting to stiffen or brown a bit at the bottom.
2

Switch off the heat, and transfer the mixture to a parchment-lined or well-greased [loaf pan] (9 by 5 inch or similar size). Even out with a spatula, and let it cool for 10 minutes, then put it into the freezer to set.
3

Place the all purpose flour (0.5 cup) in one shallow bowl. In another shallow bowl, mix the non-dairy milk (0.5 cup), flax meal (1 tbsp), garlic powder (0.25 tsp), and smoked paprika (0.5 tsp). In a third bowl, combine the panko breadcrumbs (1 cup), salt (0.5 tsp), black pepper (0.5 tsp), red pepper flakes (0.5 tsp), Italian herb (1 tsp) blend, and vegan butter (1 tbsp) (melted, or use oil), mixing well.
4

Check on the mozzarella after half an hour to see if it’s set and easy to slice, otherwise let it chill for a bit longer. When it’s set, remove from the freezer and tap to release it from the loaf pan or use the parchment paper to remove it. If the cheese is still somewhat soft, freeze for a bit longer. When it’s firm, slice into 0.5 inch or less thick slices and get them ready to dredge. Depending on the temperature of your kitchen, you may want to slice and freeze again while you get the dredging station ready and preheat the oven or oil.
5

Line a baking sheet with parchment paper. Coat each stick in [flour], then the [milk mixture], then use a new fork to transfer to the [breadcrumb mixture] and coat well. Then place on the baking sheet. Repeat for all sticks.
6

To bake: Bake at 425° F (218° C) for 6-8 minutes, then broil for 1 to 2 minutes until golden brown.
7

To pan fry: Heat oil (2 tbsp) in a deep skillet over medium heat. When hot, add the mozzarella sticks without crowding the pan. Pan fry for a minute then flip and continue until golden, another half a minute or more. Remove from the skillet.
8

Serve these immediately with marinara sauce or dipping sauce of choice. If deep frying, double bread the sticks to prevent mozzarella from leaking.