Remember breaking mozzarella sticks in half and seeing that beautiful stretch of cheese? It’s what dreams were made of! Now you can enjoy the vegan version of this dream! Stretchy, gooey, vegan mozzarella sticks taste just like the version you ate as a kid. Better yet, they’re super easy to make at home. You can enjoy this fun snack as a family, while watching the big game, or as a new party favorite. Make sure to bring along a batch of Cauliflower Buffalo Wings for the ultimate spread.
Ingredients you need
Shreddable Vegan Mozzarella or store bought vegan mozzarella – My recipe for vegan mozzarella is easy and so realistic. If you’re using store bought, try a high quality brand like Miyoko’s or Chao Cheese. All Purpose Flour – Feel free to use an all purpose gluten free flour to make this recipe gluten free. Unsweetened almond milk – Or your favorite plant milk, just make sure it is unsweetened and unflavored. Cornstarch – To help create a thick consistency in the batter and help them crisp up. Breadcrumbs – Finely ground breadcrumbs are best rather than panko. Use gluten free breadcrumbs as an alternative. Italian seasoning – Like oregano, thyme, parsley, rosemary, garlic powder, salt, and pepper. Marinara – Make your own or use a store bought version. Alternatively, dip the sticks in a homemade ranch, garlic aioli or even ketchup.
How to make Vegan Mozzarella Sticks
Place the breaded cheese sticks onto your lined baking sheet and place it in the freezer for at least 1 hour. This will help the cheese harden so it doesn’t melt before the breadcrumbs crisp up in the oven. Don’t skip this step, especially if you are frying, because the cheese will leak into the oil and they won’t turn out well.
To bake
After freezing, preheat the oven to 425ºF. Remove the pan from the freezer and spray the tops of the sticks with oil (you could leave this step out, but it makes them more crispy). Bake for about 8-10 minutes until the cheese is warm and the outside is golden.
To fry (the best tasting option!)
Make sure to use a deep pot with a safe frying oil (like peanut or vegetable oil), and a thermometer. Fry at 350ºF until golden brown (2 to 3 minutes), then remove and place them on a paper towel to soak up the extra oil.
To air fry
Place the sticks in the air fryer tray, spray with a little oil, and cook at 350ºF for about 7 minutes. They should be golden brown and hot when they’re done.
Helpful tips and recipe variations
Try to use 1 hand or 1 fork for dipping the cheese sticks in the wet ingredients, and another for the dry ingredients. This way, you’ll avoid clumping and making a huge mess. Feel free to use Italian breadcrumbs instead of the plain kind and omit the Italian seasonings. Just make sure they’re vegan! A lot of brands contain dairy. Help your sticks taste a little smokey with a dash or two of liquid smoke included in the wet ingredients. If you have leftover cheese (lucky you!), you can melt it on pizza, in quesadillas, or slice it on a burger. Not a huge fan of mozzarella or can’t find any? You can use another vegan cheese, such as vegan cheddar or other flavor. Are you nut-free? Don’t worry! My mozzarella recipe can be made with silken tofu instead of cashews.
Storing and reheating leftovers
You can easily make these a night or two beforehand! Just keep them in the freezer until you’re ready to bake or fry. They’re best enjoyed hot and fresh out of the oven or fryer, but you could also keep leftovers covered in the fridge or freezer for a few days. To reheat leftovers, place them on a lined baking sheet and bake in the oven at 350ºF until warmed through (about 10 minutes). Don’t use the microwave or else they might turn out soggy.
More vegan party snacks
Vegan Spinach Artichoke Dip Vegan Jalapeno Poppers Fully Loaded Vegan Nachos Vegan Queso Blanco BBQ Cauliflower Wings Vegan Buffalo Chicken Dip
