Vegan Mozzarella Sticks
Recently, Chicago Soy Dairy sent me a complimentary log of their newly reformulated mozzarella Teese. The claim: it tastes the same, but it melts and stretches. I decided to put it to the ultimate test: vegan mozzarella sticks.
I know, I really should make a category for food that is “devoid of nutritional content.” I don’t really think deep-fried cheese needs any further introduction. For the full diner experience, crack open a jar of pickles, whip up some vegan milkshakes, and make sure you have marinara sauce on hand. And remember, everything tastes better around 2AM.
Vegan Mozzarella Sticks
5 oz vegan mozzarella
oil for frying
½ c flour
½ c water
1 tbsp cornmeal
1 tbsp cornstarch
salt
garlic powder
1 c breadcrumbs (I used panko)
½ tsp salt
½ tsp parsley flakes
½ tsp black pepper
½ tsp garlic powder
¼ tsp onion powder
¼ tsp oregano
¼ tsp basil
In a wide, shallow bowl, combine ingredients for wet mix, flour through garlic powder. The consistency should be like pancake batter, so adjust accordingly if needed. In another wide, shallow bowl, stir together breadcrumbs and remaining spices. Remove vegan cheese from refrigerator and slice into ½” strips. (I cut the log in half and then trimmed the rounded edges off to form a rectangle to make it easier. They’ll look really small and measly, but trust me, the batter and breading will fill them out.)
Lightly coat each stick with flour. Dredge each stick in the wet mix, then toss in bread crumbs until fully coated. Place sticks on a cookie sheet in a single layer, not touching one another, and freeze for at least one hour.
Heat up your deep fryer, or if you don’t have one, pour an inch of (canola, corn, or peanut) oil into the bottom of a deep pot and heat. Carefully dip the end of a stick into the oil to check for readiness; if the oil sizzles continually, it’s ready. If not, let it heat up some more. Once it’s up to temperature, fry sticks in batches (I did six at a time, not touching one another), about 1 minute per side or until they’re golden brown and you can see a little cheese oozing through the breadcrumbs. Season with garlic salt and serve immediately, with marinara sauce for dipping.
So, was it stretchy? Well, kind of, but not really. It was definitely more substantial than the current version of Teese, which is so prone to liquifying under heat that I wouldn’t put it in my deep-fryer if you paid me a million dollars. It didn’t melt into plastic water, which I definitely appreciated. But it doesn’t exactly offer resistance when pulled, and you have to handle it pretty gently to create visible strings.
While I was at it, I figured I might as well make a tribute to Vegansaurus and see how the new Teese held up on pizza. Dear readers, I submit to you Exhibit B:
For reference, I baked this little guy at 525º, then broiled him for a couple of minutes in hopes the cheese would melt a bit more. He was tiny, though, so you might have better luck with a larger pizza (and the resultant longer baking time). As you can see, a skin formed on the top, though there was a nice melted consistency underneath. Rest assured, though, that he was very tasty.
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These look great!
I HAD to come see this when I saw those two long-gone-from-my-diet words! I am impressed, even though you had to carefully pull it apart–I would have never believed it possible. And I just stumbled upon Daiya cheese recently–will have to try the new Teese! LOL at Vegansaurus!
This was funny! Cute dinosaur. I have only had the Cheddar Teese and it is NASTY! I hated it and I gave the whole tube a try too!Boo! So are you saying the new TEESE mozzarella is worth a try?
If you already strongly dislike Teese, you’re probably not going to be impressed by this new version; as I said, it tastes the same as the current version. It’s just a bit sturdier… so if the texture was your main issue in the past, it’s worth a try. Otherwise, probably not.
I had the same reaction to cheddar Teese. My problem with it is that if you eat it right out of the tube, some water-insoluble substance sticks to the roof of your mouth. And between your teeth. I mean, I brushed my teeth right after that experience, then I looked at my toothbrush, and there was the orange Teesey gunk nestled between the bristles and clogging up my toothbrush. Gross!
I would happily eat Teese if it didn’t have that property. Haven’t tried the Mozzarella.
Haha, yeah… definitely not something I would eat right out of the tube
Ok, well first….the one thing I’d always loved were mozzarella sticks. So, although they’re not the healthiest….I may actually have to try your recipe. Second…..I wonder why the Teese looks like that….must be an open-air factor. I used mine in calzones and it melted really nicely and was delicious! Hadn’t tried it on an open-faced pizza yet though…..interesting!
Yep, I’ve always found that vegan cheeses melt better when they’re encased in something; the extra layer of dough (or whatever it may be) keeps the heat in.
Oh, Claryn, this is something I never thought I would see vegan. Great writeup, and really gorgeous pictures! I’ve never tried Teese. The ingredient list (thanks for showing it) is intriguing, and makes it sound like a kind of congealed vegan white sauce. Is that sort of what it tastes like too, or is there an additional cheesy element (in the “vegan natural flavours” perhaps)? Just curious, but not curious enough to make the trek across town to the natural (ahem) food store to buy some and try it myself…
Thanks, Zoa! I find that lots of people have really strong feelings about vegan cheese varieties, and I’m honestly not a big cheese eater, so I don’t feel qualified to make an overarching statement on Teese’s value. Both flavors of Teese that I’ve tried (mozzarella and cheddar) are very mild, which I personally think makes for a more accurate mozzarella and a less satisfying cheddar. If heavily processed foods that are congealed and vaguely reminiscent of plastic sketch you out, you’re probably better off skipping it
Oh my YUMMMM! I want to eat those mozzarella sticks RIGHT NOW! They look so so so good. The only kind of vegan cheese they have here is Tofutti…so that is the only kind I’ve ever had. And while it makes a passable grilled cheese sandwich it definitely couldn’t do this. I am living vicariously through your taste buds!
These look really good. Mmmm. I do miss me some mozzarella sticks. when I was little I’d always get them at sonic. Someday I shall be brave and make these…but for now your pics will have to do.
No offense to Teese, but I’d LOVE to try these with Daiya! Since they sell Daiya in blocks, it should be easy to substitute. I’m not crazy enough to try using the shreds, molded into stick form.
Thanks for the recipe!
[...] had posted this recipe from Hell Yeah It’s Vegan on facebook. After I opened my big trap about wishing Daiya came in blocks so I could try this, [...]