Directions
- 1Combine most of your ingredients, except pectin and jalapeño, in a blender.
- 2Blitz until smooth.
- 3Pour into a medium-heat pot and heat for 1 to 2 minutes until it starts to thicken.
- 4Add pectin and whisk to thicken everything up for about 1 minute.
- 5Mix in the finely diced jalapeño.
- 6Add the mixture to a shallow bowl and cool until firmly set. Preferably refrigerate overnight, or for at least 4 hours.
- 7Break the chilled cheese into pieces with your hands.
- 8Separate 2 cups of flour into separate bowls, then mix sparkling water with one of the cups of flour to create a batter.
- 9Dredge the cheese curds in flour.
- 10Then, dredge them in the batter.
- 11Fry the curds in oil preheated to 350°F until golden brown, about 2 to 3 minutes.
Ingredients
- 0.5 cup cashews
- 2 sun-dried tomatoes
- 2 cups cashew milk
- 5.4 oz can unsweetened coconut cream
- 2 tsp tahini
- 1 tbsp vegan butter
- 1.5 tsp salt
- 1 tsp citric acid
- 2 tbsp nutritional yeast
- 3 tbsp potato starch
- 6 tsp pectin
- 4 jalapeños, de-seeded and finely diced
- 2 cups flour
- 1 can plain sparkling water
Equipment
blendersauce potwhiskcircular glass storage dishfrying oil
Tips
- These vegan cheese curds are sensationally crispy and crunchy, melty and cheesy, and perfect for game day.
- The cheese has a beautifully sharp, tangy, and spicy flavor.
- They pair perfectly with marinara or other dipping sauces.
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