Cheese sticks

Portions: 14 | Preparation: 30 min | Freezing : 2 hours



  • 1⁄2 cup of raw cashews, previously boiled for 30 minutes or soaked overnight in water in the refrigerator
  • 1 cup of water
  • 2 tbsp. to s. deodorized coconut oil
  • 1⁄4 cup tapioca starch
  • 1 C. to s. nutritional yeast
  • 1 C. to s. white miso
  • 1⁄2 tsp. apple cider vinegar
  • 1⁄2 tsp. lemon juice
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. powdered agar-agar


  • 1 cup of panko breadcrumbs
  • 1 C. to s. nutritional yeast
  • 1 C. to s. Italian spices
  • 1⁄4 tsp. salt
  • Pepper, to taste
  • 2 tbsp. to s. of flour
  • 1⁄4 cup of water


  1. Line the inside of a 23 × 13-cm (9 × 5-inch) loaf pan with plastic wrap, making sure to extend a good length over each side. Reserve.
  2. Drain and rinse the cashews.
  3. In a blender, reduce all ingredients to a smooth cream at high power. Transfer to a pot. Heat over medium heat, stirring constantly so that the bottom does not burn. The cheese will thicken to the consistency of melted cheese. Stop cooking when it is about to form a ball and no part appears.
    still wet.
  4. Transfer to the loaf pan, making sure to spread the cheese evenly. Cover only top of cheese tightly with excess plastic wrap and place in freezer. It is important that the cheese does not come into contact with air, as this could dry out it. You can use enough plastic wrap so that enough is left to cover the edges of the dish as well. The cheese must be completely frozen in order to hold when cooking.
  5. Prepare the breadcrumbs. Preheat the oil in the fryer to 350 ° F.
  6. Cover a plate with a clean cloth or paper towel. Reserve.
  7. Take the cheese out of the freezer to allow it to cool while preparing the breadcrumbs.
  8. Place the panko breadcrumbs, nutritional yeast, Italian spices, salt and pepper in the container of a food processor. Pulse 5 to 8 times to finely grind the breadcrumbs, but be careful! It should not be reduced to flour. Transfer to a bowl.
  9. In a second bowl, combine the flour and water. This mixture will be used to make the breadcrumbs stick. Cut the cheese into 14 sticks 1.5 cm wide. If it is still too hard to cut, heat it for 1 minute in the microwave, selecting the defrost mode. Once the oil is preheated, dip one stick at a time in the flour and water mixture. Allow the excess to drain, then coat with breadcrumbs. Make sure all sides are well coated, as the breadcrumbs are what keep the cheese from dripping into the fryer. Place the stick in the hot oil. Cook 4 sticks at a time so that they do not touch each other and to avoid cooling the oil. Cooking is very quick and only takes a few minutes. When the sticks are golden brown, remove from the fryer and place on the plate to absorb the excess oil. Keep warm (oven on warming mode or at 250 ° F) until all the sticks are cooked.
  10. Serve immediately with a store-bought marinara sauce of your choice.

About Victoria Smith

Victoria Smith who hails from Toronto, Canada currently runs this news portofolio who completed Masters in Political science from University of Toronto. She started her career with BBC then relocated to TorontoStar as senior political reporter. She is caring and hardworking.

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