Vegan Mozzarella Sticks

1: Add boiled cashews and 2 cups cashew cooking water to blender with all other cheese sauce ingredients and blend until liquefied.

2: Pour into a sauce pot over medium-high heat. Once bubbling, add pectin and whisk in for 1 minute.

3: Pour in tapioca starch + water and continue to whisk until the cheese sauce thickens to the consistency of stringy melted cheese.

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, then turn the container upside down on a clean surface and allow 5-10 minutes for the cheese to fall out.

7: Chop the cheese block into 32 three-inch long pieces by continuing to cut each piece in half.

8: Dredge in the order of flour, vegan egg + almond milk, and panko, then go through and dredge a second time.

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.