YEP.
You heard me right.
Vegan….mozzarella….sticks.
I’ve had dairy-free mozz sticks only twice in my vegan life. Two years ago, with Arikka while I was visiting her for her wedding at Wayward Cafe in Seattle (such a dope spot-A, I need to come visit!). And then again a couple weeks ago at Veggie Galaxy.
The ones at VG inspired me to try and make my own, which is basically the only way I’ve been semi creative in my kitchen recently. Everything I try at vegan spots, I then feel compelled to try and recreate at home.
This was actually super easy to make, too. I used my favorite cashew/tapioca mozzarella, froze it, and basically just dredged them thought flour, flax milk and breadcrumbs and that was it!
They definitely don’t reheat well, so I suggest eating as many as humanly possible when they come out of the oven.
You’re welcome.
MOZZARELLA
1 cup hot water
1/4 cup raw cashews
2 tbsp tapioca flour
3 tbsp nutritional yeast
1 tsp apple cider vinegar
1 tsp garlic powder
1 tsp sea salt
DREDGING
1 cup organic all-purpose flour, plus 1 tsp garlic powder
1 cup flax milk, plus 1 tbsp Dijon mustard, whisked in
2 cups organic whole wheat breadcrumbs
- For the mozzarella, blend together all ingredients until smooth
- Over medium/high heat, cook mozzarella in a small saucepan, whisking continuously
- After 5 minutes or so it should be thick-remove from heat and pour into a small, greased baking or casserole dish
- Cover and freeze for at least 6 hours
- Once frozen, remove from dish and slice into about 12 sticks-each being one inch thick and about four inches long
- Preheat oven to 425 degrees
- Dip into flour mix, then flax milk mix and then breadcrumbs
- Lay on a greased baking sheet and bake at 425 degrees for 30 minutes, turning halfway through
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