Vegan Mozzarella Sticks Nora Cooks Instructions. line a baking sheet with parchment paper. prepare a batch of shreddable vegan mozzarella, or get out another store bought vegan mozzarella block, and cut into sticks 2 3 inches long, 1 2 inch wide. gather 3 shallow bowls. in the first, add the flour. in the second, whisk the almond milk and cornstarch. In a small pot, stir together 3 tablespoons (instead of 1 1 2) agar agar and 1 1 2 cups water. bring to a boil, whisking constantly until it firms up and gels. add this to the blender, blend, then transfer to the container and refrigerate. to use agar agar flakes, increase the amount to 9 tablespoons.
Homemade Vegan Mozzarella Sticks Plantyou Boil 2 cups of water (i just heat up water in my tea kettle). pour the water over the cashews and let soak for 5 minutes and up to an hour. drain the cashews, and add them to a blender along with 1 1 3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Prepare your dredging station. in one bowl combine the ingredients for the bread crumb station, in another bowl, the flour station, and then in a third bowl, the wet station. dredge your mozzarella sticks first in the flour, then the wet, then the breadcrumbs. back to the wet and then finish with another coating of breadcrumbs. Mozzarella sticks. preheat the oven to 375ºf (190ºc). in a shallow plate or bowl, combine all the breading ingredients: all purpose flour, rice flour, breadcrumbs, nutritional yeast, paprika, garlic powder, salt, pepper and parsley. drain the hearts of palm from the cans and rinse and pat them dry thoroughly. Preheat the oil in deep fryer to around 370 degrees. using a sharp knife, cut vegan mozzarella block in half long ways, and then into 1 2” strips. set in fridge while preparing the batter. in a medium bowl, add in the almond milk, 2 tablespoons of all purpose flour, garlic powder, onion powder, salt, and pepper.
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