Vegan Mozzarella Sticks are perfectly cheesy on the inside and crunchy on the outside. They’re so easy to make and taste just like the dairy version! Make them again and again with my easy vegan mozzarella.
Remember breaking mozzarella sticks in half and seeing that beautiful stretch of cheese? It’s what dreams were made of!
Now you can enjoy the vegan version of this dream! Stretchy, gooey, vegan mozzarella sticks taste just like the version you ate as a kid. Better yet, they’re super easy to make at home.
You can enjoy this fun snack as a family, while watching the big game, or as a new party favorite. Make sure to bring along a batch of Cauliflower Buffalo Wings for the ultimate spread.
Ingredients you need
- Shreddable Vegan Mozzarella or store bought vegan mozzarella – My recipe for vegan mozzarella is easy and so realistic. If you’re using store bought, try a high quality brand like Miyoko’s or Chao Cheese.
- All Purpose Flour – Feel free to use an all purpose gluten free flour to make this recipe gluten free.
- Unsweetened almond milk – Or your favorite plant milk, just make sure it is unsweetened and unflavored.
- Cornstarch – To help create a thick consistency in the batter and help them crisp up.
- Breadcrumbs – Finely ground breadcrumbs are best rather than panko. Use gluten free breadcrumbs as an alternative.
- Italian seasoning – Like oregano, thyme, parsley, rosemary, garlic powder, salt, and pepper.
- Marinara – Make your own or use a store bought version. Alternatively, dip the sticks in a homemade ranch, garlic aioli or even ketchup.
How to make Vegan Mozzarella Sticks
- Line a baking sheet with parchment paper. Prepare a batch of Shreddable Vegan Mozzarella or get out your store bought cheese. Cut it into 2 to 3 inch long, ½ inch wide sticks. Grab 3 shallow bowls. To the first, add the flour. In the second, whisk the almond milk and cornstarch together. In the third, stir the breadcrumbs, Italian seasoning, and garlic powder together.
- Dip a cheese stick in the flour to coat. TIP: Use one hand for the dry ingredients (flour and breadcrumbs), and your other hand for the wet bowl. Things will go so much smoother!
- Now dip the floured cheese stick into the milk/cornstarch bowl and shake off excess.
- Immediately roll it in the breadcrumbs to coat. Pat with your fingers to make sure the cheese is coated well.
Place the breaded cheese sticks onto your lined baking sheet and place it in the freezer for at least 1 hour. This will help the cheese harden so it doesn’t melt before the breadcrumbs crisp up in the oven.
Don’t skip this step, especially if you are frying, because the cheese will leak into the oil and they won’t turn out well.
After freezing, preheat the oven to 425ºF. Remove the pan from the freezer and spray the tops of the sticks with oil (you could leave this step out, but it makes them more crispy). Bake for about 8-10 minutes until the cheese is warm and the outside is golden.
To fry (the best tasting option!)
Make sure to use a deep pot with a safe frying oil (like peanut or vegetable oil), and a thermometer. Fry at 350ºF until golden brown (2 to 3 minutes), then remove and place them on a paper towel to soak up the extra oil.
To air fry
Place the sticks in the air fryer tray, spray with a little oil, and cook at 350ºF for about 7 minutes. They should be golden brown and hot when they’re done.
Helpful tips and recipe variations
- Try to use 1 hand or 1 fork for dipping the cheese sticks in the wet ingredients, and another for the dry ingredients. This way, you’ll avoid clumping and making a huge mess.
- Feel free to use Italian breadcrumbs instead of the plain kind and omit the Italian seasonings. Just make sure they’re vegan! A lot of brands contain dairy.
- Help your sticks taste a little smokey with a dash or two of liquid smoke included in the wet ingredients.
- If you have leftover cheese (lucky you!), you can melt it on pizza, in quesadillas, or slice it on a burger.
- Not a huge fan of mozzarella or can’t find any? You can use another vegan cheese, such as vegan cheddar or other flavor.
- Are you nut-free? Don’t worry! My mozzarella recipe can be made with silken tofu instead of cashews.
Storing and reheating leftovers
You can easily make these a night or two beforehand! Just keep them in the freezer until you’re ready to bake or fry.
They’re best enjoyed hot and fresh out of the oven or fryer, but you could also keep leftovers covered in the fridge or freezer for a few days.
To reheat leftovers, place them on a lined baking sheet and bake in the oven at 350ºF until warmed through (about 10 minutes). Don’t use the microwave or else they might turn out soggy.
More vegan party snacks
- Vegan Spinach Artichoke Dip
- Vegan Jalapeno Poppers
- Fully Loaded Vegan Nachos
- Vegan Queso Blanco
- BBQ Cauliflower Wings
- Vegan Buffalo Chicken Dip
Vegan Mozzarella Sticks
- 1 Recipe Shreddable Vegan Mozzarella OR a block of store bought vegan mozzarella
- 1/4 cup all purpose flour
- 1/2 cup unsweetened almond milk
- 2 tablespoons cornstarch
- 1 cup fine breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- peanut or vegetable oil, for frying
- marinara sauce, for serving
- Line a baking sheet with parchment paper.
- Prepare a batch of Shreddable Vegan Mozzarella, or get out another store bought vegan mozzarella block, and cut into sticks 2-3 inches long, 1/2 inch wide.
- Gather 3 shallow bowls. In the first, add the flour. In the second, whisk the almond milk and cornstarch. In the third, stir the breadcrumbs, Italian seasoning and garlic powder together.
- Dip each cheese stick into the flour to coat, then into the milk/cornstarch, then into the bowl with the breadcrumbs and pat to coat the cheese stick. Use one hand for the dry bowls, and your other hand for the wet bowl.
- Place onto the lined baking sheet and place in the freezer for at least 1 hour. This is so that the cheese won’t melt before the crumbs get crispy! Overnight works as well.
- To fry: After freezing, get out a large pot and fill it with oil 2-3 inches deep. Use a thermometer to make sure the oil is heated to 350 degrees F, then place the cheese sticks in the oil and fry for 2-3 minutes until golden brown. Remove from oil and place on a paper towel lined plate.
- Or bake: After freezing, preheat the oven to 425 degrees F. Remove the pan from the freezer and spray the tops of the sticks with oil. Bake for about 8-10 minutes until the cheese is warm and the outside is golden.
- Serve with marinara sauce for dipping and enjoy!
- For gluten free, use gluten free breadcrumbs and gluten free flour.
- I tested them with my vegan mozzarella as well as Miyoko's mozzarella block. Both worked really well!
- To air fry: Place the sticks in the air fryer tray and cook at 350ºF for about 7 minutes. They should be golden brown and hot when they’re done.
- You can easily make these a night or two beforehand! Just keep them in the freezer until you’re ready to bake or fry.
- Leftover mozzarella sticks can be kept in the refrigerator for a few days. Reheat in the oven or air fryer for about 10 minutes at 350 degrees.
- Nutritional information is for the baked version. Fried will add more calories and fat. This is an estimate only.
These came out very good! I made them for my birthday. I could not stop eating them😋. It’s been years I have not had any cheese sticks after going dairy free. Thank you so much for sharing.
You are welcome! Happy birthday! I’m glad you loved the cheese sticks! Thanks for your great feedback!
It takes a bit of effort for these but they were so worth it! Definitely better fried like you recommended (air fryer was nowhere near as good). Easy to make ahead of time and just pop out of the freezer when you’re ready to fry them. Your homemade mozz cheese is the bomb! Thanks Nora 😁
Hi Eleisha. I am so thrilled that you are trying and loving my recipes! Thank you for taking time to share your fabulous feedback and review! Wishing you lots of happy cooking!
Could I just throw the cheese in the freezer and then batter & bake? Or does it need to be battered first? Thank you!!
The cheese will be warm after it’s done being handled and breaded which is why it helps to freeze them AFTER they’re breaded.
These were easy to make. I used Miyoko’s cashew mozzarella and they were delicious.
I accidentally missed the freezer step and used just egg in place of almond milk, still so good. Can’t wait to try them again. Mine were not cute to look at but soooo yummy!
Glad you enjoyed them still!
Can we use mozzarella sticks (I have the daiya ones the only I found)
Also, can we use tapioca starch instead of corn? I can’t have corn:(
Yes, both of those will work well!
These. Are. Amazing.
I’m getting ready to make your EASY Stretchy Vegan Mozzarella Cheese recipe. Could I use this to make the Vegan Mozzarella Sticks?
It’s a little tricky because the cheese isn’t hard, but it works okay, I have tried it. Tasted amazing but it was a bit messy!
These are amazing! I missed mozzarella sticks so much, but these more than do the trick. Thank you so much!!
You’re so welcome!
I actually made these last month after I had made a double batch of your shreddabl mozzarella cheese, and didn’t use it all after a week. Turned it into cheese sticks using about the same ingredients, I had used an egg substitute instead of the cornstarch. Now I want to try your recipe using the cornstarch, since I don’t always have the sub egg on hand. My babies ate it up so fast, I only got a bite of 1! Thank you so much for your time on each of these recipes!
Thank you so much! Oh my, these go SO FAST in my house it’s not even funny. I hope you enjoy this recipe as well!