Vegan “Mozzarella” Sticks
Prep Time
1 hr 20 mins
Cook Time
8 mins
Total Time
1 hr 28 mins
Servings: 12
Calories: 126.57 kcal
Ingredients
- 3 Tbsp. Nutiva refined coconut oil
Cashew mozzarella
- 1/2 cup raw cashews soaked overnight or at least 2 hours
- 1/3 cup Unsweetened Milkadamia Milk
- 3 tsp. Bob’s Red Mill Tapioca Flour
- 1/4 tsp. agar powder
- 1/2 tsp. Redmond Real Salt Sea Salt
- 1/4 tsp. black pepper
- 1/4 tsp. thyme
- 1/2 tsp. apple cider vinegar
- 1/2 tsp. lemon juice
- 1 tsp. Bragg Premium Nutritional Yeast
- 2 tsp. extra virgin olive oil
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor melted
- Dash cayenne optional
Breading
- 1/4 cup Organic Gemini TigerNut Flour
- 1/4 cup Bob’s Red Mill Tapioca Flour
- 1/4 cup Bob’s Red Mill Potato Starch
- 1/4 cup chickpea breading
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. basil
- 1/2 tsp. rosemary
Instructions
-
Line baking tray with baking paper.
-
In high-speed blender, blend together all cashew “mozzarella” ingredients until smooth. Transfer mixture to prepared baking tray; freeze 1 hour.
-
Meanwhile, in large bowl, mix together breading ingredients.
-
Cut “cheese” into 12 separate 3” sticks. If sticks are dry, dip in Milkadamia Milk to wet them. Place each stick into breading, covering generously.
-
In pan over medium-high heat, heat coconut oil. Working in batches, fry “mozzarella” sticks until golden brown and center is warmed and melty, about 1 to 2 minute each side.
Recipe Notes
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Nutrition Facts
Vegan “Mozzarella” Sticks
Amount Per Serving
Calories 126.57
Calories from Fat 77
% Daily Value*
Fat 8.59g13%
Saturated Fat 4.78g24%
Cholesterol 1.11mg0%
Sodium 112.89mg5%
Potassium 72.17mg2%
Carbohydrates 9.84g3%
Fiber 1.36g5%
Sugar 0.95g1%
Protein 1.61g3%
Vitamin C 0.21mg0%
Calcium 4.16mg0%
Iron 0.43mg2%
* Percent Daily Values are based on a 2000 calorie diet.