Aquafaba Mozzarella Sticks

Servings: Makes: 12 Mozarella Sticks plus extra

Nutritional Information:

Per 100g

Calories 340, Fat 19g, Saturates 12g, Carbohydrates 30g, Sugars 2.1g, Protein 11g, Salt 1.1g


Ingredients

Method

1

To Make Mozzarella:

Drain the soaked cashews and discard the water. Place all the ingredients into a high power blender and process well until completely smooth.

2

Pour the cashew mix into a pan over a medium heat. Cook gently, stirring continuously with a spatula to prevent the mixture sticking as it thickens.

3

Continue cooking until the mixture is very thick, and starting to come away from the sides of the pan.

4

To make a whole cheese (best for slicing and grating), scrape the mixture into one or more oiled bowls or silicone moulds. Place in the fridge and chill overnight.

5

To make mozzarella balls, scoop balls of the mixture up with your hands, wrap individually in cling film and place in a bowl of iced water to set. Chill in the fridge overnight.

6

To make mozzarella balls, scoop balls of the mixture up with your hands, wrap individually in cling film and place in a bowl of iced water to set. Chill in the fridge overnight.

7

To Make Mozzarella Sticks:

Mix together the gram flour, soya milk, salt, pepper, garlic powder, herbs, nutritional yeast and paprika in a bowl and whisk to make a smooth batter.

8

Spread out the breadcrumbs on a plate. If baking the mozzarella sticks, preheat oven to 180°C (Gas Mark 4, 350°F) and drizzle a baking sheet with oil.

9

Cut the mozzarella into sticks and coat them, one by one, in the batter and the breadcrumbs. If frying, pour 3cm of oil into a heavy based pan over a high heat.

10

To bake, arrange the mozzarella sticks on the baking sheet and drizzle or spray over a little more oil. Transfer to the oven and cook for around 12 minutes or until piping hot, crispy and golden.

11

If frying, carefully lower the mozzarella sticks into the hot oil, working in batches if necessary, and fry for 3-4 minutes or until golden on all sides. Remove with a slotted spoon or tongs and drain on kitchen paper.

12

Serve with dips and plenty of napkins!

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