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Cheese sticks

To celebrate the arrival of La cantine végane on the shelves, today we are sharing with you a very cheesy recipe from the book: cheese sticks! This recipe is perfect with a good cold beer during your happy hour or sporting evenings! A step-by-step recipe video is at the bottom of the page!

Photo de Photomgraphe - Tom Morin



½ cup of raw cashews, previously boiled for 30 minutes or soaked overnight in water in the refrigerator

1 cup of water

2 tbsp. deodorized coconut oil

¼ cup of tapioca starch

1 tbsp. nutritional yeast

1 tbsp. white miso

½ tsp. apple cider vinegar

½ tsp. lemon juice

½ tsp. salt

½ tsp. powdered agar-agar


1 cup of panko breadcrumbs

1 tbsp. nutritional yeast

1 tbsp. Italian herbs

¼ tsp. salt

Pepper, to taste

2 tbsp. flour

¼ cup of water



Line the inside of a 23 x 13 cm (9 x 5 in.) loaf pan with plastic wrap, making sure to stick out a good length on each side. Reserve.

Drain and rinse the cashews. 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 a melted cheese. Stop cooking when it is about to form a ball and none of it still looks wet.

Transfer to the loaf pan, being careful to spread the cheese evenly. Tightly cover only the top of the cheese with the excess plastic film and put in the freezer. It is important that the cheese does not come into contact with air, as this could dry it out. You can use enough plastic wrap so that there is enough left to cover the edges of the dish as well. The cheese must be completely frozen in order to hold when cooking.

Prepare the breadcrumbs. Preheat the oil in the fryer to 350F.

Cover a plate with a clean cloth or paper towel. Reserve.

REMOVE THE CHEESE from the freezer to cool while preparing the coating.

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.

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 by selecting the defrost mode. After the oil is preheated, dip one stick at a time in the flour and water mixture. Allow 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 they do not touch each other and to avoid cooling the oil. They cook very fast and it only takes a few minutes. When the sticks are golden brown, remove from the fryer and place on the plate to soak up the excess oil. Keep warm (oven on warming mode or at 250F) until all the sticks are cooked.

Serve immediately with a store-bought marinara sauce of your choice.

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© 2020 par Marie-Michelle Chouinard