Servings: Makes about 20 to 30 sticks

Mozzarella Recipe: subheading: Mozzarella Recipe:
1/2 Cup of raw cashews (Soaked) ½ Cup of raw cashews (Soaked)
1.5 Cups homemade oat milk 1.5 Cups homemade oat milk
1/4 Cup coconut oil ¼ Cup coconut oil
1 tsp Lactic Acid 1 tsp Lactic Acid
1.25 tsp Salt 1.25 tsp Salt
30g Tapioca flour 30g Tapioca flour
4 tsp Kappa Carageenan 4 tsp Kappa Carageenan
 
Coating for Sticks: subheading: Coating for Sticks:
2 cups panko, crushed* 2 cups panko, crushed*
1.5 cups flour 1.5 cups flour
1.5 cups plain unsweetened plant milk 1.5 cups plain unsweetened plant milk
1 tsp garlic powder 1 tsp garlic powder
1 tsp dried basil 1 tsp dried basil
1/2 tsp salt ½ tsp salt
4 cups of corn or peanut oil (if frying) 4 cups of corn or peanut oil (if frying)
 
* Most commercial bread crumbs contain milk so I crush panko to achieve a finer consistency. note: Most commercial bread crumbs contain milk so I crush panko to achieve a finer consistency.

Mozzarella: subheading: Mozzarella:
Blend all mozzarella ingredients together until smooth (preferably no cashew bits remain but a little grit wont kill you.) **Have your setting container ready to go before you start cooking.**
Pour mixture out in to a large heavy bottomed saucepan and set over low heat. Using a rubber spatula, stir constantly. After a few minutes you'll start to see lumps form. Continue to stir, being sure to scrape along the sides. You really want to move things around vigorously. The mixture needs to reach 175º but if you don't have a thermometer, you'll know it's done when it forms in to one big mass that doesn't stick to the pan at all.
Once done, quickly transfer to setting container. Let cool to room temp then refrigerate for at least 8 hours.
Coating: subheading: Coating:
Set up you breading station by putting flour in one bowl and milk in another. Then in a third bowl add your bread crumbs and mix in the garlic powder, basil, and salt.
Cut your prepared mozzarella in the sticks.
Working with 4 to 6 sticks at a time, toss in flour, then coat with milk, and finally toss in the seasoned bread crumbs. I use a fork in each bowl to reduce clumping. Once a stick is fully coated place it in a freezer safe container. When you finish breading everyone, place the container in the freezer for at least 3 hours.
Heat your oil and add sticks straight from freezer. Keep an eye out because they cook fast! As soon as you see that the breadcrumbs are brown, pull them out and let drain. Serve immediately with marinara or cool and store in fridge for up to 4 days.
If baking, set oven to 450º. Once heated, set frozen sticks on a non stick baking sheet and spray with cooking spray. Bake at 450º until brown (10 to 15 minutes) KEEP AN EYE ON THEM!