Best Vegan Mozzarella Sticks Recipe Crispy Homemade Favorite
Ingredients
Main Ingredients
- 8 ounces vegan mozzarella block, cut into 12 equal sticks.
- 1 cup all-purpose flour.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1 teaspoon smoked paprika.
- ½ teaspoon salt.
- ¼ teaspoon black pepper.
- ¾ cup unsweetened oat milk or almond milk.
- 1 tablespoon yellow mustard (helps the coating stick).
- 1½ cups panko breadcrumbs.
- ½ cup Italian-style breadcrumbs.
- 2 tablespoons nutritional yeast.
- Vegetable oil or canola oil for frying.
Optional Ingredients
- ½ teaspoon dried oregano.
- ½ teaspoon dried basil.
- ¼ teaspoon cayenne pepper for extra heat.
- Chopped fresh parsley for garnish.
- Marinara sauce, vegan ranch, or dairy-free garlic aioli for dipping.
Ingredient Substitutions
- Use gluten-free flour and gluten-free breadcrumbs for a gluten-free version.
- Soy milk works just as well as oat or almond milk.
- Avocado oil can replace vegetable oil for frying.
- Regular breadcrumbs can be used if panko isn’t available, though panko creates a crispier coating.
- Any firm vegan mozzarella block that melts well can be used.
Equipment Needed
- Cutting board.
- Sharp knife.
- Measuring cups and measuring spoons.
- Three shallow bowls.
- Whisk.
- Fork.
- Baking sheet or large plate.
- Parchment paper.
- Freezer.
- Heavy-bottom skillet or Dutch oven.
- Kitchen thermometer.
- Tongs or slotted spoon.
- Wire cooling rack or paper towel-lined plate.
- Serving plate.
Step-by-Step Instructions
Step 1: Cut the Cheese
Slice the vegan mozzarella block into 12 equal sticks. Try to keep every piece about the same size so they cook evenly.
Firm, chilled cheese is much easier to cut than room-temperature cheese.
Step 2: Prepare the Coating Stations
In the first bowl, combine.
Flour.
Garlic powder.
Onion powder.
Smoked paprika.
Salt.
Black pepper.
In the second bowl, whisk together.
Plant-based milk.
Yellow mustard.
In the third bowl, mix.
Panko breadcrumbs.
Italian breadcrumbs.
Nutritional yeast.
Optional oregano and basil.
Keeping everything organized makes breading much faster.
Step 3: Coat Each Cheese Stick
Roll each cheese stick in the flour mixture until completely covered.
Next, dip it into the milk mixture.
Finally, coat it generously with the breadcrumb mixture.
For extra crunch and to help prevent leaks, repeat the milk and breadcrumb coating one more time.
Press the breadcrumbs gently onto every side.
Don’t leave any exposed cheese. Even small uncovered spots can cause the cheese to melt out while frying.
Step 4: Freeze Before Frying
Place the coated sticks on a parchment-lined baking sheet.
Freeze for at least 1 hour, or until completely firm.
This is one of the most important steps because it helps the cheese stay inside while frying.
The breading should feel hard and frozen when touched.
Step 5: Heat the Oil
Pour about 2 inches of oil into a heavy skillet or Dutch oven.
Heat the oil to 350°F.
Use a kitchen thermometer for the most accurate temperature.
If the oil is too cool, the sticks absorb excess oil.
If it’s too hot, the coating burns before the cheese warms.
Step 6: Fry the Vegan Mozzarella Sticks
Carefully lower 3 to 4 frozen sticks into the hot oil.
Fry for about 2 to 3 minutes, turning occasionally.
Visual Cue: The coating should become evenly golden brown and crispy.
Do not overcrowd the pan because the oil temperature will drop.
Transfer cooked sticks to a cooling rack or paper towel-lined plate.
Step 7: Serve Immediately
Serve the Vegan Mozzarella Sticks while they’re hot and crispy.
Pair them with.
Warm marinara sauce.
Vegan ranch dressing.
Dairy-free garlic aioli.
Spicy sriracha mayo.
They’re best enjoyed immediately while the cheese is warm and stretchy.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Vegan mozzarella – $5.49.
Flour – $0.30.
Plant-based milk – $0.45.
Breadcrumbs – $1.10.
Nutritional yeast – $0.75.
Seasonings – $0.50.
Frying oil (used portion) – $1.25.
Estimated Total Recipe Cost
Approximately $9.84 USD.
Estimated Cost Per Serving
Approximately $2.46 USD per serving.