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Baked Cashew Mozzarella [Vegan]

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Remember mozzarella sticks – well now you can eat them as a vegan. This is a recipe for some baked mozzarella because sometimes, we all need some breaded cheese in our lives. These cashew mozzarella sticks are crispy on the outside and gooey on the inside just like you dreamed they would be.

Baked Cashew Mozzarella [Vegan]

This Recipe is :

Dairy Free Vegan


For the Mozzarella:

  • 1 1/4 cup warm water
  • 4 1/2-ounces cashews, soaked 2 hours
  • 1/2 lemon, juiced
  • 1/4 cup, plus 1 tablespoon vegan cream such as cashew cream
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon salt
  • Pepper and other spices, to taste
  • 1 cup warm water
  • 1/4 cup psyllium husk
  • 2/3 cups cashews, soaked in water for several hours
  • 1/2 lemon juiced
  • 1/4 cup, plus 2 tablespoons vegan cream
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon salt
  • Pepper and other spices, to taste

For the Breading:

  • Flour of choice
  • 1/4 cup plus 2-3 tablespoons corn starch
  • 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
  • 2/3 tablespoon carob kernel flour, arrow root powder, or cornstarch
  • 1/5 cup orange juice


  1. Pour the warm water into a small bowl, add the psyllium and mix well. Leave for about 2 hours.
  2. Add this mixture with the cashew kernels, lemon juice, cream, yeast flakes, salt, and pepper in a high-performance mixer until the mixture is as possible.
  3. Pour the mixture into a bowl.  Cover it with foil and allow it to solidify overnight.
  4. For the cranberry sauce, put the cranberries with the orange juice and the carob flour into a pot and stir them well.
  5. Let this simmer for 10 minutes at low heat and then remove it from the heat and allow to cool completely. Put the sauce in the refrigerator overnight.
  6. Take the cashew mozzarella from the bowl and cut into 1/4-inch thick slices.
  7. Place the rice paper in warm water for a few seconds and allow it to soak.
  8. Remove the paper from the water, drain it briefly, and place it on a clean surface. Now place a mozzarella slice on the rice paper wrap, then wrap it up. Repeat for the rest of the mozzarella slices.
  9. Provide three deep plates. Add flour and bread crumbs separately on two dishes.
  10. On the third plate put your starch, turmeric, paprika, and salt. Now add the water and dissolve it with a fork. If the mixture is too viscous just add more water. It should not be too liquid and remind you of whisked eggs. Always stir everything.
  11. Put the mozzarella slices in the flour, then in the starch mix, and in the bread crumbs.
  12. Simmer enough oil in a pan and fry the cashew mozzarella on both sides. The slices should not be fried too hot or too long since they can burst.
  13. Serve it with the cranberry sauce immediately.





Easy to make, affordable, and creative vegan recipes. Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves to cook and inspire other people – no matter if you are vegan or not. On my Blog, you will find mostly gluten-free and soy-free healthy recipes – all of them vegan, of course! The recipes are all easy to make, mostly affordable, and of course, super yummy. Have fun trying my recipes :-)



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5 comments on “Baked Cashew Mozzarella [Vegan]”

Click to add comment
7 Months Ago

Why do soaked cashews appear twice in the ingredient list??
4.5 ounces cashews, soaked 2 hours
2/3 cups cashews, soaked in water for several hours

Ann Hupe
11 Months Ago

So what do you do with the rice paper AFTER you place the cheeze slices on them? Do you wrap them up like burritos? My mother is begging me to make these, but I don\'t have a full grasp of how it is done despite the fact I used to be chief editor of a large publication company and wrote two cookbooks myself.

Ann Hupe
11 Months Ago

This recipe is very confusing. It appears to have a duplicated ingredients list. Then, in the directions, it talks about rice paper which is not in the ingredients list. And it takes forever to type due to some kind of delay. There is something that is delaying page loading. I can hardly scroll the page.

Kat Smith
24 Aug 2017

Good catch! We've updated the recipe. You'll need as many rice paper sheets as cashew mozzarella sticks that you're making. One package should suffice. :)

Bett Bee
1 Years Ago

In step 3, it doesn\'t say whether to allow the mixture to solidify in the fridge or at room temp.

Phat Unicorn!
1 Years Ago

I\'m confused. The title says \'baked\' but the instructions say to fry it. How would one bake this, please?

Luiz R Silva
1 Years Ago

Ingrid Borborema and Paula Gavazzi whoever makes this will take me as a husband and a baby's dad!

Ingrid Borborema
22 Dec 2016

Hahahahahha I will start tagging you in some cars and travel photos ???

Luiz R Silva
22 Dec 2016

Ingrid Borborema not fair ?

Paula Gavazzi
22 Dec 2016

Thanks God I am an horrible cook :D

Jessica Lockhart
1 Years Ago

The worlds best MOZZARELLA sticks have fresh MOZZARELLA in them.

Jon Campbell
23 Dec 2016

You seem upset.

Jessica Lockhart
23 Dec 2016

Jon Campbell I'm not ?

Jessica Lockhart
23 Dec 2016

Jon Campbell I'm not ?

Bett Bee
30 Dec 2016

In case anyone was wondering, this is a troll. Such odd little creatures, trolls are.

Shauna Fessler
1 Years Ago

I can't use your website on my phone anymore due to the horrendous and gigantic ads. FIX IT.

Philippa Peate
1 Years Ago

Wow - where can I get them from please ..? In the u.k..?

Lucas Nance
1 Years Ago

Blair Stone


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