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? Vegan Mozzarella Sticks ? by @mymeatlessmeals ??Recipe: • 1/2 cup RAW cashew nuts, soaked until softened • 1 cup unsweetened plant milk • 2 tbs tapioca starch⠀
• 1 tsp Himalayan salt⠀
• 1/8 tsp garlic powder • 2 tbs tahini⠀
• 3 tbs nutritional yeast⠀
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For coating:⠀
• plain flour • plant milk (I use soy milk)⠀
• breadcrumbs⠀
And⠀
• coconut oil for frying⠀
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Instructions:⠀
1. Blend all the ingredients, apart from the coating and coconut oil, together for at least a couple minutes- on full speed. The mixture should come out looking almost like pancake batter, just a tad thinner. That’s when you know it’s ready. ⠀
Make sure there are no lumps.⠀
2. Put a nonstick pan on medium low heat, pour in the mixture. Stir vigorously.⠀
3. Make sure the mixture is viscous and not lumpy by continuing to stir until the mixture begins to pulls from the side of the pan (as shown in the video) and forms a ball. ⠀
2. Transfer your “cheese” to a silicone mold or a container of your choice, preferably shaped like the ones in the video. Leave to cool before popping in the fridge or a freezer for an hour- or less. Just until holds shape. Be careful not to leave it too long. The cheese should come out still soft but solid. *Notice how it still jiggles a bit during the breading process- that’s what you aim for*⠀
3. Cut into strips before dunking them in plain flour- plant milk- plain flour- plant milk- and breadcrumbs.⠀
4. Deep fry in coconut oil or lightly brush with oil before baking at 375 for 15-20 minutes or until golden brown.⠀
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