Delicious vegan mozzarella sticks with a crispy exterior and gooey center, made using a homemade cheese sauce and panko coating. Perfectly paired with spicy marinara for a delightful snack.
1: Add boiled cashews and 2 cups cashew cooking water to a blender with all other cheese sauce ingredients and blend until liquefied.
2: Pour the mixture into a sauce pot over medium-high heat. Once bubbling, add pectin and whisk in for 1 minute.
3: Pour in tapioca starch and water, continue to whisk until the cheese sauce thickens to a stringy consistency.
4: Pour into an oiled, square glass container and set in the fridge overnight.
5: The next day, prepare the flour, Just Egg + almond milk, and panko in separate bowls.
6: Take cheese out of the fridge and turn the container upside down on a clean surface to allow the cheese to fall out for 5-10 minutes.
7: Chop the cheese block into 32 three-inch long pieces.
8: Dredge the cheese pieces in the order of flour, vegan egg + almond milk, and panko, then repeat dredging.
9: Heat peanut oil in a large dutch oven until it reaches 375°F.
10: Fry 4-6 sticks at a time until golden brown, about 2-3 minutes.
11: Place on a towel to drain, season with salt, and enjoy with spicy marinara.
