It’s hard not to be obsessed with mozzarella sticks. They’re warm, crispy, and loaded with ooey-gooey cheese. If you’re looking for a more eco-friendly alternative to the dairy version, all you need is a handful of wholesome ingredients you may already have in your pantry.

Stephanie Manzinali, the recipe creator behind That Vegan Babe, shared her take on vegan mozzarella sticks in an Instagram video. Made with a homemade dairy-free cheese sauce, they’re not only more sustainable—they’re also loaded with plant-based protein thanks to the cashews and nutritional yeast.

You’re probably curious: What’s the secret to getting the dairy-free cheese to mimic the real deal in this mouth-watering appetizer? Manzinali rolls the cheese mixture into sticks, places them on a plate, then freezes them for two hours. That way, they don’t melt in the air fryer while you’re cooking them.

Ready to try out these vegan mozzarella sticks for yourself? Follow along with Manzinali’s recipe below.

Vegan Mozzarella Sticks

Ingredients:

Cheese Mixture:

1/2 cup raw cashews (soaked if you don’t have a high-speed blender)
1 cup plant milk
1/2 cup nutritional yeast
Juice of 1/2 a lemon
1 Tbsp apple cider vinegar
3/4 tsp salt
6 Tbsp tapioca starch

Flour Mixture:

1/2 cup whole wheat flour
1 tsp Italian seasoning
1/2 tsp garlic powder
Pinch salt

Milk Mixture:

1/2 plant milk whisked with 2 Tbsp tapioca starch
1 cup breadcrumbs

Instructions:

1. Make your cashew cheese by blending together all the cheese ingredients. Stir over medium heat, stirring continuously until it becomes super thick and stringy.

2. Let that cool for five minutes then flour your hands and roll your cheese into sticks.

3. Place onto a plate and freeze for at least two hours. This will ensure the cheese does not melt out when it is baking.

4. Prepare your flour bowl, plant milk bowl, and breadcrumb bowl. Dunk your cheese sticks into the flour mix, into the plant milk, back into the flour, back into the milk, and finally into the breadcrumbs to coat completely.

5. Air fry at 400°F for 12-14 minutes or bake at 425°F for 20-25 minutes, flipping halfway through.

6. Dunk in marinara sauce and enjoy!

Still hungry? For more of Stephanie Manzinali’s delicious vegan recipes, follow her on Instagram @that.veganbabe.