These vegan cheese curds offer a crispy batter with a melty-cheesy center, enhanced by a sharp tangy yet spicy flavor. They pair well with various dipping sauces, especially marinara.
1: Boil cashews and sun-dried tomatoes for 20 minutes.
2: In a blender, combine boiled cashews, sun-dried tomatoes, cashew milk, coconut cream, tahini, vegan butter, salt, citric acid, nutritional yeast, and potato starch; blend on high until smooth.
3: Pour blended mixture into a sauce pot and heat over medium for 1-2 minutes until it starts to thicken.
4: Add pectin and whisk until thickened, about 1 minute.
5: Stir in diced jalapeño and mix well.
6: Transfer mixture to a circular glass storage dish and refrigerate for at least 4 hours or overnight.
7: Break refrigerated cheese into small pieces.
8: Separate 2 cups of flour into two bowls and mix sparkling water into one bowl of flour.
9: Dredge cheese pieces in flour, then in the batter made with sparkling water and flour.
10: Deep fry cheese curds in pre-heated oil at 350°F until golden brown, about 2-3 minutes.
11: Serve and enjoy with your choice of dipping sauce.
