Homemade Vegan Mozzarella Sticks

March 5, 2019

Appetizers and Sides

By: Chris Petrellese 

Just like the mozzarella sticks you enjoyed as a kid, except 100% vegan. These sticks are perfect for a party or game day snack. They’re soft and melty on the inside, perfectly crunchy on the outside and so dang good paired with marinara sauce. Are you ready for this?

Stretchy cheese in a mozzarella stick with marinara sauce

I don’t know about you, but growing up, mozzarella sticks were a staple of my youth. Whether it be at baseball games, amusements parks, or at a local pizza place, mozzarella sticks were always my favorite.

It has been a dream of mine since going vegan to make homemade mozzarella sticks, and I finally did it. After a few tests, I’ve perfected this simple recipe so you too can make PERFECT vegan mozzarella sticks at home.

Ingredients in bowls for homemade vegan mozzarella sticks

Trust me when I say these taste SPOT ON to the mozzarella sticks you grew up loving. In fact, I think they may even be a little bit better.

For this recipe, we used Miyoko’s Mozzarella Cheese (pictured above). You can use any vegan block mozzarella cheese of your choice, and you can even use a stack of vegan mozzarella cheese slices (just don’t separate the pieces). We like the flavor or the Miyoko’s the best but we have also tried this with Chao Cheese and it was pretty dang good!

These are crispy on the outside and filled with melty and stretchy dairy-free mozzarella goodness on the inside. Perfect for dipping (and double dipping) in marinara sauce.

Dipping a mozzarella stick into marinara sauce

Speaking of marinara sauce, in addition to these mozzarella sticks, we also just released a killer homemade marinara sauce recipe that will bring these to the next level. It’s flavor-packed, simple to make, and a must try!

We can’t wait for you to try it this recipe, we know it’s something you’ll make again and again. Whether it be for parties, or as appetizers for your next family dinner!

homemade mozzarella sticks with marinara sauce

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Stretchy cheese in a mozzarella stick with marinara sauce

Homemade Vegan Mozzarella Sticks


  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 20 minutes
  • Yield: 12 mozzarella sticks

Description

Just like the mozzarella sticks you enjoyed as a kid, except 100% vegan. These sticks are perfect for a party or game day snack. They’re soft and melty on the inside, perfectly crunchy on the outside and so dang good paired with marinara sauce.


Ingredients

  • Canola oil or oil of choice, for frying
  • 1 package vegan mozzarella cheese (we used Miyoko’s, see notes)
  • 1/2 cup unsweetened almond milk
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup bread crumbs* (see notes)
  • 1 tablespoon of Italian seasoning
  • Homemade marinara sauce, for serving (optional)

Instructions

  1. Preheat the oil in deep fryer to around 370 degrees.
  2. Using a sharp knife, cut vegan mozzarella block in half long ways, and then into 1/2” strips. Set in fridge while preparing the batter.
  3. In a medium bowl, add in the almond milk, 2 tablespoons of all-purpose flour, garlic powder, onion powder, salt, and pepper. Whisk together until all ingredients are well combined. Set aside.
  4. In another medium bowl, add the bread crumbs and Italian seasoning. Whisk and set aside.
  5. In a third bowl, add the remaining all-purpose flour and set aside.
  6. Create a breading station: line up the bowl of almond milk batter, the bowl of all-purpose flour, and the bowl of bread crumbs.
  7. Remove the vegan mozzarella from the refrigerator and set a large plate or baking sheet aside. Grab four forks. Use one set of the forks (“wet-forks”) to pick up (do not pierce) one stick of mozzarella and submerge it completely in the batter. Shake off any excess and then drop it into the flour. Using the second set of forks (dry-forks), coat it completely in the flour. Pick up the stick using the “wet forks” and dunk it back into the batter, shaking off any excess. Drop the stick into the breadcrumb mixture and then using the “dry forks” generously coat it. Transfer the breaded stick onto the plate or baking sheet that you set aside and continue until you have coated all of the sticks. It is important to use the “wet forks” only for the batter and then the “dry forks” only for the flour and bread crumbs as this will prevent clumping and will also yield less of a mess.
  8. Once all of the sticks are coated, line a plate with paper towel and set it aside. Pop the mozzarella sticks into the heated oil and fry them for 2-4 minutes, or until golden brown.
  9. Once finished, transfer the mozzarella sticks to the paper towel-lined plate and allow them to cool until easy to handle.
  10. Serve with marinara sauce and enjoy!

Notes

  • It helps to use two sets of two forks, 1 set for the battering and 1 set for the coating. This will help to avoid clumping.
  • For this recipe, we used Miyoko’s Mozzarella Cheese (pictured above). You can use any vegan block mozzarella cheese of your choice, and you can even use a stack of vegan mozzarella cheese slices (just don’t separate the pieces). We like the flavor or the Miyoko’s the best but we have also tried this with Chao Cheese and it was pretty dang good!
  • You can also use Italian bread crumbs in place of the bread crumbs with Italian seasoning, just be sure that they are vegan.
  • You can also freeze before frying, but both ways work!
  • Baking Instructions:  Once battered and breaded, place into the freezer for 30 minutes to 1 hour, then bake at 375 degrees for 10 minutes or until golden.
  • Air Fry Instructions: Once battered and breaded, place into the freezer for 30 minutes to 1 hour, then air-fry at 350 degrees for 7 minutes or until golden.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Snack, Party
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Mozzarella, Sticks, Italian, Snack, Party, Super Bowl, Vegan

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. GIULIA says:

    amazing delicious

  2. Suzie says:

    This is the best snack ever! 🙂 And it is vegan! Your photos are absolutely stunning and make me hungry. I love your blog too. 🙂
    I shared your recipe on my blog as well:

    https://suzinspire.com/20-meal-ideas-make-you-go-vegan/

  3. Lori K says:

    Delicious!! Made these exactly as described, and Wow! So so good!
    Great recipe!

  4. Maria says:

    Made this today. I decided to cut the cheese sticks into cubes, which took longer and was too much for my first try. Next time I will follow directions and cut into strips only. I also didn’t follow directions and dropped each cube into the oil as I prepared them, instead of preparing everything first. I was too excited not to try to rush the process. These are delicious and I highly recommend that you make them immediately!

  5. […] “These sticks are perfect for a party or game day snack. They’re soft and melty on the inside, perfectly crunchy on the outside and so dang good paired with marinara sauce. Are you ready for this?” – says the sweet simple vegan. […]

  6. Any experience making these in an air fryer?

  7. I attempted these via normal frying method and air frying. In both cases the cheese melted out of the coating I was left with fried breading. ????????‍♀️ What am I missing? Does it only work with deep frying???

    • Chris Petrellese says:

      Hey Michelle, it’s possible that your oil was too hot. For air-frying, I would try for cooking it for a little bit of a shorter time or on a lower heat.

  8. AnnaLuisa Huffman says:

    Can these be made, cooked, then frozen? Trying to prep ahead of time,

    • Chris Petrellese says:

      We haven’t tested it, but that should work! You can re-heat in an air-fryer or in the oven. They may get soggy in a microwave.

  9. Rochelle says:

    They turn out awesome every time! Great recipe!!

  10. Heather Basmagy says:

    I followed your recipe to bread them, fried half of them and then put the other half in the freezer for a few days. I just took the remaining mozz sticks out, sprayed them with olive oil cooking spray, and air fried them (400 for about 10 minutes) and they came out delicious! Thank you for this recipe!

  11. Alyssa says:

    Would you be able to freeze these after frying?

  12. Leigh says:

    Wow these were amazing. I’ve tried to make mozz sticks with real cheese before I went vegan & it was a disaster. These came out perfect! Thanks for this recipe, I’ll be sharing this one for sure!

  13. Susan says:

    Could I fry these in a pan? Don’t have a deep fryer 🙁

  14. […] it alongside super crispy oven fries or sweet potato fries. Or it would be bomb alongside these vegan mozzarella sticks from Sweet Simple Vegan. […]

  15. Elli says:

    My favorite childhood food before going vegan was mozzarella sticks. Been looking for a vegan version ever since and haven’t been successful. I tried making them on my own once before and it was a complete disaster. But this recipe worked out perfectly and I was finally able to satisfy that craving that’s been lurking for the last 4 years. Wondering how your cheese looks so stretchy though. I used same Miyoko’s block and didn’t come out stretchy at all. I might have fried them too quickly and not allowed the cheese to fully melt…or maybe too long? Not sure but either way it turned out amazing.

  16. […] mozz sticks that are melty on the inside and crunchy on the outside—right in your own kitchen. Sweet Simple Vegan’s recipe is a winner! It recommends Miyoko’s mozzarella, but feel free to use any brand that you […]

  17. Jasmine says:

    I made these tonight exactly according to the recipe and they were AMAZING!! I am pregnant and vegan and have been craving mozzarella sticks for so long, and these taste exactly as I remember! I used Miyokos cheese and it did not stretch for me, but this did not matter at all with how good they were.

  18. Brianna Parreira says:

    Has anyone tried making it gluten free?

  19. Hannah says:

    These were absolutely amazing! We went the chao route and they were beyond good. Thanks so much for the recipe! Have you ever tried freezing these for eating later?

  20. Edith says:

    Soooo good! And easy to make! I just couldn’t stop eating them! Even my husband who is not vegan liked them and asked me to save him a few so he can take to work and put on his sandwich….I hesitantly agreed because all I wanted to do is eat those too haha

    I used Miyoko’s mozzarella and used 3 sets of forks, one for each station. I fried mine in oil.

    I’ll definitely be making these again. Thanks so much for the yummy recipe!

  21. Liyah says:

    I’ve made this many times but using coconut milk. It’s harder to find coconut milk in my local stores now. Could I use water?

    • Chris Petrellese says:

      Water for the batter? I would not recommend it! Another plant milk would work though 🙂

  22. SE says:

    Delicious. I used miyoko’s mozzarella but didn’t get the same pull as shown (I’m sure the fault is mine) but they were still very very good.

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