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Plant-Based/GF Mozzarella Sticks

This is quite possibly the BEST recipe I have ever made. I don't know about you, but mozzarella sticks were one of my favorite childhood snacks. I remember ordering them at the beach club snack bar, local pizza joints, and even having them at home in the freezer. Dip them in a little marinara sauce, and I would be in HEAVEN.

In an effort to eat as close to whole plant foods as possible, these mozzarella sticks take the cake. Forget about the all the cheese, oil, and gluten in regular mozzarella sticks, these versions don't even have fake store-bought vegan cheeses (which are actually not very good for you) or processed-anything. They are truly whole food plant-based. And if you're thinking, "well then they definitely don't taste and look like the real thing," think again because they really do! Check out the video below to see how gooey and cheesy the inside really is.

Now this recipe does take a little prep work (the potato-cashew mozzarella does need to be kept in the fridge for at least 6 hours), but trust me, it's worth it! And, you can make a large batch of them and put them in the freezer to air-fry or bake another day.

(Vegan, Gluten-Free, Soy-Free, Corn-Free, Oil-Free, Anything-Bad-For-You-Free)

(Serves ~3-4)


Potato-Cashew Mozzarella:

3 cups steamed & peeled gold potatoes

½ cup raw cashews, soaked in water for 15min

½ tsp garlic powder

2 tbsp water

Dash of ground pepper & salt (optional)

Other Ingredients:

1 cup brown rice flour

3 tbsp ground flax seed

6 tbsp water

1 ½ cups GF Cauliflower Breading (or you can toast and grind up your favorite GF bread)

1 tbsp Italian seasoning

Your favorite marinara sauce for dipping

As I mentioned above, you have to make the Potato-Cashew Mozzarella in advance and let it sit in the fridge for at least 6 hours in a square, glass container. This will allow the mozzarella to solidify into a texture that is exactly like a big mozzarella ball. To make the

Potato-Cashew Mozzarella, first strain the soaked cashews. Then in a high-speed blender, blend together all the ingredients under the Potato-Cashew Mozzarella listed above until it becomes smooth and thick. Place in a square, glass container (can be round but it's easiest to cut it into "sticks" if it solidified in a square container) and place in fridge for at least 6 hours.

Once the Potato-Cashew Mozzarella is done solidifying in the fridge, take it out and try and flip the container over on a cutting board and get the square of "cheese" to come out in one big block (you may need to assist this process with a little spatula). With a chef's knife, cut the Potato-Cashew Mozzarella block into rectangular cheese sticks. In three separate bowls, put the brown rice flour in one bowl, put the ground flax seed and water in another bowl (mix this together for a few minutes so it becomes thick like a battered egg), and mix the breadcrumbs and Italian seasoning in the third bowl (I like to blend the breadcrumbs a little to make them super fine). Get your air-frying rack out, or a baking sheet and place parchment paper on top. Now this is the trick to breading the Potato-Cashew Mozzarella - use ONE hand to roll the stick in the dry ingredients (brown rice flour and breadcrumbs) and use your OTHER hand to roll it in the flax seed "egg." This trick will help keep it less messy and more even! First, batter the cheese stick with brown rice flour, then dip and coat it in the flax egg, and lastly roll it in the breadcrumbs. Place them on the parchment paper-covered rack or baking sheet. Air fry on 450F for 8 mins or bake them on 450F for 10 mins or until crispy. Let them cool for a few minutes, then serve them with a side of your favorite marinara sauce (I prefer making my own oil free sauce with strained tomatoes, spices, herbs and fresh basil). ENJOY!!!

Please let me know if you've made these and enjoyed them! I truly love creating recipes that are good for you, yet feel super indulgent :)


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