Crispy Cashew Mozzarella Sticks
Have you ever wanted to make your own mozzarella sticks at home, but dairy-free? These Crispy Cashew Mozzarella Sticks are golden, cheesy, and completely dairy-free! Made with a creamy homemade cashew mozzarella and coated in crunchy panko, they’re the perfect plant-based appetizer or snack — air-fried (or baked) to crispy perfection. I am legit addicted to these!
~10 Mozzarella Sticks
Fully Plant-Based & Dairy-Free!
- 1 Cup Cashews (Soaked in boiled hot water if roasted, soaked in regular water for 15 mins if raw)
- 1/2 Cup Plant-Based Milk (I used Maïzly's Original Cornmilk)
- 1 Tbsp Cornstarch
- 1 Tbsp Apple Cider Vinegar
- 2 Garlic Cloves
- 3/4 Tsp Salt
- 1/2 Cup All-Purpose Flour
- 3 Tbsp Cornstarch
- 1/2 Cup Plant-Based Milk (I used Maïzly's Original Cornmilk)
- 1 Cup Panko Bread Crumbs
- Marinara Sauce
- Prep Mozzarella
Add cashews mozzarella ingredients to a blender.
Blend until smooth.
Pour mixture into a saucepan over medium heat.
Whisk vigorously for 3-5 minutes until thick and stretchy.
Transfer to a dish and freeze for 30-40 minutes. - Set Up Breading Station
Prepare 3 bowls:
Bowl 1: Flour
Bowl 2: Plant-Based milk + 3 tbsp cornstarch (whisked)
Bowl 3: Panko bread crumbs
Line an air fryer tray with parchment paper. - Bread & Cook
Roll chilled mozzarella into 1-inch cylinders (makes ~10).
Dredge each cylinder: Flour then Corn milk mixture then Panko until fully coated.
Air fry at 400°F for 15-20 minutes, flipping halfway through, until golden (or bake 20 mins at 400°F).
Serve warm with marinara sauce!
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab