These mozzarella sticks are a magnificent expression of vegan junk food. I’ve found greater success freezing them before frying – vegan cheese needs a bit more help holding onto the breadcrumb coating. Don’t skimp on taking these to the next level with buffalo sauce! If we are honest it’s the way all mozzarella sticks should be.
Spicy Vegan Buffalo Mozzarella Sticks with Ranch Sauce
1 package Follow Your Heart vegan mozzarella
¼ cup aquafaba (water from cooked or canned chickpeas)
½ cup vegan & gf breadcrumbs
¼ cup Frank’s Red Hot original sauce
3 tbsp vegan butter
3 tbsp Sir Kensington’s vegan mayonnaise
¼ cup hulled hemp seeds
2 tbsp rice vinegar
2 tsp dried dill .
For the buffalo sauce, heat hot sauce and vegan butter and mix well to combine. For the ranch dipping sauce, blend vegan mayo, hemp seeds, rice vinegar, and dried dill. .
To make the mozzarella sticks, remove vegan cheese from package and slice into five equal sticks. Dip each stick in aquafaba and then breadcrumbs; when all mozzarella sticks are dipped once then repeat the same process to build a crust. If you have time, transfer to a clean container (so they’re not touching) and freeze before frying. When ready to fry, heat vegetable oil. Gently transfer mozzarella sticks to the oil and fry until develops a golden crust, rotating carefully. Transfer to a paper towel-lined plate and lightly salt. Brush each mozzarella stick with buffalo sauce and serve immediately with ranch dipping sauce.