These vegan cheese curds are a delicious combination of crispy batter and a melty, cheesy center with a sharp tangy and spicy flavor. Perfect as a snack or appetizer, they pair wonderfully with marinara or any dipping sauce you prefer.
1: Add all cheese ingredients except pectin & jalapeño to a blender and blitz on high until smooth.
2: Pour into a sauce pot over medium heat & heat up for 1-2 minutes, until it starts to thicken.
3: Add pectin and whisk until thickened further, about 1 minute.
4: Add diced jalapeño and whisk in.
5: Pour into a circular glass storage dish and refrigerate for at least 4 hours (preferably overnight).
6: Take cheese out of container & break into small pieces with your hands.
7: Separate 2 cups of flour into separate bowls and mix sparkling water in with one of the cups of flour.
8: Dredge cheese curds in flour, then batter.
9: Add to frying oil pre-heated to 350°F and deep fry until golden brown, about 2-3 minutes.
10: Enjoy!
