Vegan Mozzarella Sticks

Two hands breaking a vegan mozzarella stick in half.

5 from 1 vote

These vegan mozzarella sticks are cheesy on the inside and crispy on the outside, making them the perfect appetizer or snack for any party or game day. Serve with marinara sauce for a delicious, flavorful treat!

Prep Time20

Cook Time10

Resting time1

Total Time1 30

Course: Appetizer, Snack

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 137kcal

Author: Iosune Robles

Ingredients

1 package vegan mozzarella cheese like Miyoko’s, Violife, or your preferred brand, see notes
¼ cup all-purpose flour
½ cup unsweetened non-dairy milk I used soy milk
2 tablespoons cornstarch
¾ cup panko breadcrumbs fine breadcrumbs are ideal
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
Vegetable oil for frying

US Customary - Metric

Instructions

Prepare the mozzarella sticks: Using a sharp knife, cut the vegan mozzarella block into ½-inch (1.3 cm) strips. Depending on the shape of your block, you’ll get between 8-12 sticks.
Prepare the coating: Gather 3 shallow dishes. In the first, add the flour. In the second, whisk together the non-dairy milk and cornstarch. In the third, mix the breadcrumbs with Italian seasoning, garlic powder, onion powder, salt, and ground black pepper.
Coat the sticks: Coat each stick by first dipping it into the flour, then into the milk/cornstarch mixture, and finally into the breadcrumbs. Gently press to coat the stick. Use one hand for the dry ingredients and the other for the wet mixture.
Prepare the baking sheet: Line a baking sheet with parchment paper and place a wire rack on top.
Chill the sticks: Arrange the breaded mozzarella sticks on the rack. Once all the sticks are coated, transfer them to the freezer and chill for at least one hour. This helps prevent the cheese from melting before the coating crisps up! You can also leave them overnight if needed.
Cook the sticks: Fry them in a large pot with oil, about 2-3 inches (5-7 cm) deep. Use a thermometer to ensure the oil reaches 350°F (180°C). Fry the cheese sticks, 2 at a time, for 1-2 minutes or until golden brown. You can also bake them by preheating the oven to 425°F (220°C). Remove the pan from the freezer and spray the tops of the cheese sticks with oil. Bake for about 8-10 minutes, or until the cheese is melted and the outside is golden brown.
Serve and enjoy: Serve with marinara sauce for dipping and enjoy!

Notes

I used a 7-ounce (200 g) Violife Mozzarella Flavour Block, which was square-shaped, and it gave me about 9 sticks. Other brands, like Miyoko's (8 ounces or 200 g), are more rectangular, so you may get around 12 sticks. The important thing is that the strips are about ½ inch (1.3 cm) thick.
To cook in the air fryer, preheat it to 350°F (180°C) and lightly coat the basket with cooking spray. Place the mozzarella sticks in the basket and spray them lightly with more cooking spray. Cook for 6-8 minutes, turning them halfway through, or until they are golden and crispy.
Store leftovers in an airtight container in the fridge for up to 3 days.
Or keep in a sealed container or freezer bag for up to 1 month.
Reheat from the fridge by warming in the oven at 375°F (190°C) for 5-7 minutes, or in a skillet without oil, or in the microwave.
Reheat from the freezer without thawing. Heat in the oven at 375°F (190°C) for 10-15 minutes, or use a skillet or microwave.
The nutritional info is for the baked version. Frying will add more calories and fat. This is just an estimate.

Nutrition