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Vegan Pan Fried Mozzarella Sticks

An ooey gooey stretchy cashew mozzarella coated in a crispy pan fried breading. These are vegan comfort food at its finest and you would never know they're 100% plant based.
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Servings 20 mozzarella sticks

Ingredients
  

Cashew Mozzarella

  • ½ cup raw cashews
  • 1⅓ cups hot water
  • juice of ¼ lemon
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 1 tsp miso paste
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ¼ cup tapioca flour

For the Batter

  • ⅓ cup oat milk
  • 1 tbsp cornstarch (or sub potato starch)
  • salt (to taste)

For the Coating

  • ⅔ cup cornstarch (or sub potato starch)

For the Breadcrumbs

  • 1¼ cup Italian breadcrumbs (or sub 2 slices toasted bread blended with Italian seasoning)

Instructions
 

  • Soak the cashews in hot water for at least 45 mins.
  • Prepare the cashew mozzarella: Combine all ingredients in a blender. Transfer the mixture to a pan over medium heat. Stir until a stretchy cheese is formed. Transfer to a lined loaf pan and freeze a minimum of 3-4 hours.
  • Prepare 3 bowls: One with the batter, one with the starch coating, and one with the breadcrumbs.
  • Remove the mozzarella from the loaf pan and cut into rectangles. These should be slightly smaller than the size you want your mozzarella sticks to be.
  • One stick at a time, quickly coat in milk batter, in cornstarch, back in the milk batter, then in the breadcrumbs.
  • Transfer to a large pan and pan fry with a generous amount of oil over medium heat. once the bottoms are golden brown, flip and fry again until all sides are nicely browned and crispy.
  • Optional: Serve with marinara sauce.
  • Enjoy!

Notes

Cashew Mozzarella adapted from Nora Cooks.