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!
Craving the perfect party snack? These vegan mozzarella sticks are the perfect start! Pair them with buffalo cauliflower wings, vegan spinach artichoke dip, and vegan meatballs for a tasty spread that everyone will love!
These cheesy and crispy sticks are incredibly easy to make, with simple ingredients like vegan cheese, panko breadcrumbs, and a flavorful mix of seasonings. They're a perfect choice for anyone craving a dairy-free, savory appetizer that's ready in no time.
Whether you're hosting a casual get-together, enjoying game day, or just in the mood for a comforting snack, these are ideal for any occasion. They’re sure to be a hit at parties, but also make for a quick and satisfying treat whenever you need something tasty.
Ingredients for vegan mozzarella sticks
- Vegan mozzarella cheese: I used Violife for this recipe, but you can also use Miyoko's or any other vegan mozzarella brand that you can find. My block was 7 ounces (200 grams).
- All-purpose flour: You can use whole wheat flour for a nuttier flavor, or if you're looking for a gluten-free option, gluten-free flour or chickpea flour are great alternatives.
- Unsweetened non-dairy milk: I used soy milk, but you can use any unsweetened plant-based milk, such as almond milk, oat milk, or cashew milk.
- Cornstarch: You can substitute cornstarch with arrowroot powder, potato starch, or tapioca starch for a similar texture.
- Panko breadcrumbs: It's best to use fine panko breadcrumbs for a crispier texture. If you don’t have them, you can use regular panko, regular breadcrumbs, gluten-free breadcrumbs, crushed cornflakes, or even ground almonds as alternatives.
- Italian seasoning.
- Garlic powder.
- Onion powder.
- Salt.
- Ground black pepper.
- Vegetable oil.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan mozzarella sticks
Step 1: Cut the vegan mozzarella block into ½-inch (1.3 cm) strips.
Step 2: Set up 3 shallow dishes. In the first, place the flour. In the second, whisk together the non-dairy milk and cornstarch. In the third, combine the breadcrumbs with Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Step 3: Coat each stick by dipping it in flour, then the milk/cornstarch mixture, and finally the breadcrumbs. Press gently to coat.
Step 4: Line a baking sheet with parchment paper and place a wire rack on top.
Step 5: Arrange the coated sticks on the rack. Freeze for at least 1 hour, or overnight, to prevent the cheese from melting before the coating crisps.
Step 6: Heat oil (about 2-3 inches or 5-7 cm deep) in a large pot to 350°F (180°C). Fry 2 sticks at a time for 1-2 minutes until golden brown. Alternatively, bake at 425°F (220°C) for 8-10 minutes after spraying with oil.
Step 7: Serve with marinara sauce and enjoy!
Storage instructions
Fridge: Store in an airtight container for up to 3 days.
Freezer: Store in an airtight container or freezer bag for up to 1 month.
Reheat from the fridge: Reheat in the oven at 375°F (190°C) for about 5-7 minutes. Alternatively, you can reheat in a skillet over medium heat without adding oil, or in the microwave (though they won’t be as crispy).
Reheat from the freezer: No need to thaw. Reheat directly in the oven at 375°F (190°C) for 10-15 minutes, or until hot and crispy. You can also reheat in a skillet or microwave.
Frequently asked questions
For sure! You can swap in any vegan cheese you like. Just keep in mind that some cheeses melt better than others, so try one that melts well for the best texture.
Yes, you can use them instead of vegan mozzarella! Just keep in mind that the texture and melt might be a bit different, but they should still work well for this recipe. Make sure to coat them thoroughly and follow the same steps.
To prevent the cheese from leaking out, make sure the mozzarella sticks are well-coated in the flour, milk/cornstarch mixture, and breadcrumbs. Freezing them for at least an hour before cooking is key, as it helps the coating set and keeps the cheese inside. Also, avoid overcrowding the pan or air fryer basket, as this can cause uneven cooking.
Absolutely! Just coat them, then freeze them in a single layer. After that, transfer them to an airtight container or freezer bag and store them in the freezer. When you're ready to serve, just fry or bake them as directed, and they'll be just as delicious!
You can serve them with classic marinara sauce for dipping, it’s always a hit! If you want something creamy, try vegan ranch dressing, or go for buffalo sauce if you like it spicy. Vegan tzatziki adds a tangy twist, and barbecue sauce or vegan sour cream are great for even more flavor options.
More vegan party recipes
Vegan Mozzarella Sticks
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
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.
Amanda says
They turned out so good! I made them for a get-together and they were a hit. They’re perfectly crispy and cheesy, and the marinara sauce is just the right dip. I’ll definitely be making these again soon. Thanks for the awesome recipe!
Iosune Robles says
Thank you so much, Amanda. I’m so happy they were a hit at your get-together. Love that you enjoyed them with marinara too. Can’t wait for you to make them again!