Baked Cashew Mozzarella [Vegan]

Enjoy mozzarella sticks, now reimagined for vegans to savour. Why not indulge in the simplicity of baked mozzarella, where crispy breadcrumbs and gooey cheese come together in perfect harmony? With a satisfying crunch exterior and an indulgent, melted interior, these cashew mozzarella sticks perfectly capture the essence of a beloved snack.

Contents

Baked Cashew Mozzarella [Vegan]Can’t be improved – SKIP For the Mozzarella:For the Breading:For the Sauce:Cultivating creamy vegan mozzarella starts with blending 1 cup of soaked cashews with 1/2 cup of water, 1 tablespoon of lemon juice, and 1 teaspoon of salt. Next, combine the mixture in a blender with 1/4 cup of tapioca starch, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of nutritional yeast. Blend until smooth, then transfer to a saucepan over low heat. Stir constantly as you warm the mixture, adding more water if needed to achieve a silky consistency. Remove from heat and let cool. Use immediately or store in an airtight container for up to three days, perfect for melting on pasta dishes, pizzas, or in caprese salads.Nutritional Information

Baked Cashew Mozzarella [Vegan]

Can’t be improved – SKIP

For the Mozzarella:

1 1/4 cup warm water
4 1/2-ounces cashews, soaked 2 hours
1/2 lemon, juiced
One-quarter cup, plus one tablespoon of vegan cream, specifically cashew cream.
2 tablespoons nutritional yeast flakes
1 teaspoon salt
To taste, add pepper and other desired spices.
1 cup warm water
1/4 cup psyllium husk
Two-thirds cup of cashews, rehydrated by soaking them in water for an extended period.
1/2 lemon juiced
1/4 cup, with an additional 2 tablespoons of vegan cream
2 tablespoons nutritional yeast flakes
1 teaspoon salt
Season with pepper and your choice of spices to desired flavor.

For the Breading:

Flour of choice
1 to 1 1/4 cups cornstarch, depending on the desired consistency
1/2-3/4 cup water
1 teaspoon turmeric
1 teaspoon paprika powder
1/2 teaspoon salt
Rice paper, as needed
Pepper, to taste
Bread crumbs

For the Sauce:

1 12-ounce can cranberries
A mixture of 2/3 tablespoon each of carob kernel flour, arrowroot powder, and cornstarch.
1/5 cup orange juice

Cultivating creamy vegan mozzarella starts with blending 1 cup of soaked cashews with 1/2 cup of water, 1 tablespoon of lemon juice, and 1 teaspoon of salt. Next, combine the mixture in a blender with 1/4 cup of tapioca starch, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of nutritional yeast. Blend until smooth, then transfer to a saucepan over low heat. Stir constantly as you warm the mixture, adding more water if needed to achieve a silky consistency. Remove from heat and let cool. Use immediately or store in an airtight container for up to three days, perfect for melting on pasta dishes, pizzas, or in caprese salads.

Combine the warm water in a small bowl with the psyllium, stirring until fully incorporated. Leave for about 2 hours.
Combine the mixture of cashew kernels, lemon juice, cream, yeast flakes, salt, and pepper in a high-performance mixer, blending until the desired consistency is achieved.
Transfer the mixture to a bowl. Wrap the mixture in aluminum foil and let it firm up for 24 hours.
Combine cranberries, orange juice, and carob flour in a pot, stirring until well incorporated.
Allow the mixture to simmer gently for 10 minutes before removing it from the heat source and permitting it to cool down entirely. Allow the sauce to chill in the refrigerator for at least eight hours or overnight.
Gently lift the cashew mozzarella out of the bowl and slice it into delicate, uniform slivers approximately 6 millimeters in thickness.
Submerge the rice paper in warm water for 3-5 seconds, allowing it to soften and rehydrate.
Carefully lift the paper out of the water, allowing any excess moisture to escape by briefly draining it before placing it on a spotless surface. With the mozzarella slice in place, deftly wrap the rice paper around its creamy surface. The remaining mozzarella slices were carefully coated with marinara sauce and arranged artfully on the baking sheet.
Provide three deep plates. Separate dishes await the addition of distinct dry ingredients: flour and bread crumbs, each with its unique texture and purpose in the culinary process.
Add your starch, turmeric, paprika, and salt to the third plate. Stir in the water, allowing the mixture to dissolve effortlessly with gentle tines of your fork. If the mixture appears overly thick, simply supplement with additional water to achieve a desired consistency. The batter shouldn’t be overly runny, lest it resemble a scrambled egg mixture. Always stir everything.
Coat the mozzarella slices evenly with flour, followed by a gentle dusting of starch, before finally enveloping them in a generous helping of bread crumbs.
Heat a sufficient amount of oil in a skillet to a moderate temperature, then carefully cook the cashew mozzarella on both sides until golden brown and crispy. Slices must be cooked at a moderate temperature to prevent them from bursting and losing their delicate texture.
Delight your guests by serving the roasted turkey alongside a tangy and flavorful cranberry sauce, allowing its sweet-tart notes to complement the savory flavors of the dish.