When I was a kid, I was absolutely CRAZY for mozzerella sticks. It isn't really anything I've seen a vegan, GF replacement for. Recently, I was at a festival and there were several booths advertising mozzerella sticks and I suddenly got a huge emotional craving to be able to eat some sort of equivalent.
With the help of Pamona's Pectin, nut cheeses have been turning out pretty sturdy. I decided to make a batch of cashew cheese since even though Sunflower Seed is the cheapest, Cashew is the creamiest.
Once the cheese hardened in the fridge, i sliced it into sticks, rolled it in boiled flax seed egg replacement to make it sticky, and then coated it in a mix of cassava flour and gluten free oats. Once I had a good coat on, I fried it up. It totally came out like a blissfully delicious Cheese Stick!
Recipe:
Cheese
2 cups raw cashews
2 lemons
6 tsp pamonas calcium water
4 tsp pamonas pectin powder
2 tsp coconut sugar (I used Health Garden)
2 tsp salt (I used Sabrosa)
3 TBSP miso paste
1/2 tsp pepper
1 tsp tumeric
Soak 2 cups of raw cashews overnight
Blend the cashews, miso, lemon juice, pepper, salt, and tumeric
Pour into pot with coconut sugar, calcium water, and pectin powder
Cook over low heat stirring constantly until the cheese changes texture and becomes more viscous.
Pour into a bowl or cupcake tin or cake pan and chill overnight.
Sticks:
Egg mix:
4 Tbsp flax seed powder
1/4 cup water
Bring to a boil and simmer until gooey.
Breading:
2 cups Cassava Flour (I used Ottos)
2 cups GF oats (I used Bakery On Main)
2 Tbsp salt (I used Sabrosa Italian Salt)
Cut cheese into thin rectangle sticks and cover in flax mix. Once it is nice and sticky roll it in a couple coats of breading. I liked having a thick layer of breading.
Heat a skillet with enough coconut or other high heat oil to cover the stick. Fry until all sides are brown.
Serve with a marinara sauce.
With the help of Pamona's Pectin, nut cheeses have been turning out pretty sturdy. I decided to make a batch of cashew cheese since even though Sunflower Seed is the cheapest, Cashew is the creamiest.
Once the cheese hardened in the fridge, i sliced it into sticks, rolled it in boiled flax seed egg replacement to make it sticky, and then coated it in a mix of cassava flour and gluten free oats. Once I had a good coat on, I fried it up. It totally came out like a blissfully delicious Cheese Stick!
Recipe:
Cheese
2 cups raw cashews
2 lemons
6 tsp pamonas calcium water
4 tsp pamonas pectin powder
2 tsp coconut sugar (I used Health Garden)
2 tsp salt (I used Sabrosa)
3 TBSP miso paste
1/2 tsp pepper
1 tsp tumeric
Soak 2 cups of raw cashews overnight
Blend the cashews, miso, lemon juice, pepper, salt, and tumeric
Pour into pot with coconut sugar, calcium water, and pectin powder
Cook over low heat stirring constantly until the cheese changes texture and becomes more viscous.
Pour into a bowl or cupcake tin or cake pan and chill overnight.
Sticks:
Egg mix:
4 Tbsp flax seed powder
1/4 cup water
Bring to a boil and simmer until gooey.
Breading:
2 cups Cassava Flour (I used Ottos)
2 cups GF oats (I used Bakery On Main)
2 Tbsp salt (I used Sabrosa Italian Salt)
Cut cheese into thin rectangle sticks and cover in flax mix. Once it is nice and sticky roll it in a couple coats of breading. I liked having a thick layer of breading.
Heat a skillet with enough coconut or other high heat oil to cover the stick. Fry until all sides are brown.
Serve with a marinara sauce.