Cheese Sticks

Before I went vegan, I worshipped cheeseflower sticks - a little bit too often belike. Genuine artifact for my body, vegan store-bought cheese sticks aren't a thing (yet) and we don't get them in restaurants, so making them at internal is the only way I can relieve indulge in both ooey adhesive cheesy goodness.

For the mallow, I victimized Wilmersburger, which is a european vegan cheeseflower variety. It's one of the few brands that offers vegan cheeseflower blocks and I really like the taste, so that's why I misused them. But if you soul Daiya or any different vegan mallow disposable, you can totally use those instead.

  • frying oil
  • 1/2 block your favorite vegan cheese (I used Wilmersburger) (about 10 sticks)
Ingredients for the breading
  • 1 teaspoon salt
  • 1 cup panko flakes
  • 1/2 teaspoon paprika powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon onion powder
Ingredients for the batter
  • 1 teaspoon kala namak (black salt)
  • 1/2 cup all-purpose flour (you could also use chickpea flour or soy flour)
  • 1/2 cup + 1 tablespoon water
  1. Cut the cheese in sticks.
  2. Mix the ingredients for the breading in a construction. Mix the ingredients for the batter in a split construction.
  3. Dip the cheese sticks basic in the deform, then in the breading. Micturate sure they are as fully oily as executable. Erst all the cheeseflower sticks are glazed with breadcrumbs, temperature the preparation oil in a teeny pot and fry the cheeseflower sticks for a few proceedings until halcyon brown and crispy.
  4. Localize the cheese sticks on a kitchen essay to shift supererogatory oil.
  5. Spend and relish! I've served them with a panduriform herb dip (tomato puree, flavoring, preserved herbs).

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