Baked Cashew Mozzarella

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]

INGREDIENTS

FOR THE MOZZARELLA:

• 1 1/4 cup warm water
• 4.5 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

PREPARATION

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.

http://www.onegreenplanet.org/vegan-recipe/baked-cashew-mozzarella/