Vegan "Mozzarella" Sticks
Total Time: 1 hour, 30 minutes
Serves: 12
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.
