Easy Vegan Mozzarella Sticks

Growing up, mozzarella sticks were always my go-to comfort food at restaurants. There’s something magical about that stretchy cheese pull and crispy coating that just makes everything better. When I became vegan, I thought I’d have to say goodbye to this childhood favorite forever. But after lots of kitchen experiments (and yes, some amusing failures), I finally cracked the code on making dairy-free mozzarella sticks that taste just like the ones I remember.

These vegan mozzarella sticks have become a regular snack in our house, especially during movie nights or when friends come over. Even my non-vegan friends grab seconds and thirds – which is pretty much the best compliment a cook can get. They’re crispy on the outside, melty on the inside, and honestly, they’re easier to make than you might think.

Best of all? You can prep these ahead of time and freeze them, so they’re ready whenever those late-night cravings hit. Just pop them in the oil, and in a few minutes, you’ve got yourself a batch of golden-brown, plant-based goodness.

What Kind of Vegan Mozzarella Should I Use?

When it comes to vegan mozzarella for these cheese sticks, you’ll want to specifically look for plant-based string cheese varieties that are designed to melt. Daiya is a popular choice because their mozzarella sticks hold their shape while heating and have a stretchy quality similar to dairy cheese. Other brands like Field Roast Chao or Violife can work too, but stick-style cheese works best since it’s already in the right shape. Just make sure to freeze your vegan cheese sticks completely before breading – this helps them keep their shape during frying and prevents them from melting too quickly. If you can’t find pre-made vegan string cheese, block-style vegan mozzarella can work in a pinch, but you’ll need to cut it into stick shapes before freezing.

Options for Substitutions

Making these vegan mozzarella sticks? Here are some helpful substitution tips:

• Plant-based mozzarella sticks: While Daiya is recommended, you can use other brands like Violife or Follow Your Heart. Just make sure to choose a variety that melts well and comes in stick form. Note that block-style vegan cheese won’t work as well here.
• Bread crumbs: Out of regular breadcrumbs? Make your own by pulsing toasted bread in a food processor. For Panko, you can use extra regular breadcrumbs, but the texture won’t be quite as crispy. You can also crush corn flakes or rice cereal for a similar crunch.
• Cornstarch: Arrowroot powder or potato starch work just as well in equal amounts. If using tapioca starch, use 25% less as it’s more powerful.
• Vegetable oil: Any neutral-flavored oil with a high smoke point works here – try canola, sunflower, or peanut oil. Avoid olive oil as its low smoke point isn’t ideal for frying.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan mozzarella sticks is preventing them from melting too quickly and leaking into your frying oil – make sure your cheese sticks are completely frozen solid before starting the breading process, and keep them in the freezer between coating steps. Another common mistake is not creating a thick enough coating – double-breading your sticks provides extra protection and ensures that crispy exterior we all love. The temperature of your oil is crucial – if it’s not hot enough (around 350°F), the breading will become greasy and soggy, but if it’s too hot, the outside will burn before the cheese has a chance to warm through. For the best results, work quickly when frying (about 1-2 minutes per side), and don’t overcrowd the pan – frying too many sticks at once can lower the oil temperature and lead to greasy results.

What to Serve With Vegan Mozzarella Sticks?

These crispy vegan mozzarella sticks are perfect for dipping, so let’s talk about some tasty ways to serve them! A classic marinara sauce is the go-to choice, but you could also try a ranch-style vegan dip or even a spicy arrabiata sauce for extra kick. Since these are pretty rich, I like to balance them out with some lighter sides like a fresh garden salad or some crispy air-fried vegetables. If you’re serving these as part of a game day spread, they go great alongside other finger foods like buffalo cauliflower wings, veggie sliders, or your favorite plant-based nachos.

Storage Instructions

Keep Fresh: These vegan mozzarella sticks are best enjoyed right after cooking when they’re hot and the cheese is perfectly melty. If you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days, though they won’t be quite as crispy as when fresh.

Make Ahead: You can prep these ahead of time! Bread the cheese sticks and freeze them uncooked for up to 1 month. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. This way, you can fry them whenever the craving hits!

Crisp Up: To get the best texture from leftover mozzarella sticks, pop them in an air fryer at 350°F for 2-3 minutes or in a regular oven at 375°F for 5-7 minutes. Just keep an eye on them to prevent the cheese from oozing out too much.

Preparation Time	20-30 minutes
Cooking Time	5-10 minutes
Total Time	85-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 30-35 g
• Fat: 70-80 g
• Carbohydrates: 100-120 g

Ingredients

• 6 plant-based mozzarella-style string cheese sticks (such as daiya), halved and frozen
• 1/3 cup seasoned bread crumbs
• 1/4 cup panko bread crumbs
• 1/4 cup plus 3 tablespoons regular flour
• 3 tablespoons corn starch
• 3-4 tablespoons water
• 1 tablespoon vegetable oil
• Vegetable oil for frying

Step 1: Prepare the Breading Station

Begin by taking your frozen half-cut vegan mozzarella cheese sticks out of the freezer.

Set up three shallow bowls for the breading process.

In the first bowl, combine Italian breadcrumbs and panko breadcrumbs.

In the second bowl, place ¼ cup of flour.

In the third bowl, mix together 3 tablespoons of flour, cornstarch, water, and 1 tablespoon of vegetable oil to create a smooth wet batter.

Step 2: Coat the Cheese Sticks

Take each frozen cheese stick and first dip it into the bowl of flour, ensuring it is lightly coated and then shaking off the excess.

Next, submerge the cheese stick into the wet cornstarch mixture.

Following this, gently coat it in the breadcrumb mixture, pressing the crumbs onto each piece to ensure that it is covered evenly with the breading.

Step 3: Freeze the Breaded Cheese Sticks

Place the freshly breaded cheese sticks onto a wire rack set inside a rimmed baking sheet or onto a parchment-lined plate.

Once all the sticks are prepared, place them back into the freezer for at least 1 hour.

This will help the breading adhere firmly to the cheese sticks, preventing them from falling apart during frying.

Step 4: Heat the Oil

In a deep pan or deep fryer, heat vegetable oil to 350°F (175°C).

The oil should be at least 2 inches deep to allow the cheese sticks to be fully submerged and cooked evenly.

Step 5: Fry the Mozzarella Sticks

Once the oil has reached the desired temperature, carefully place the breaded cheese sticks into the hot oil in small batches.

Fry each batch for about 1 minute, or until the breading is golden brown.

Monitor them closely to avoid overcooking.

Once done, remove them with a slotted spoon and let them drain on paper towels to remove excess oil.

Step 6: Serve

Serve the crispy vegan mozzarella sticks hot, with your choice of marinara sauce for dipping.

Enjoy this delightful snack straight away while the cheese is still melty and delicious!