Crispy on the outside and filled with cheesy goodness on the inside in these vegan cheese curds! Whip them up with just a few ingredients and serve them alongside a simple spicy vegan ranch. Such a scrumptious appetizer that everyone will love!
Who says vegans can’t enjoy fried cheese curds? We can! Well, they aren’t and will never be exactly the same because cheese curds are a pre-processed dairy product that is also called "squeaky" cheese. But, we can enjoy a tasty, cheesy, bite of our own that is probably even better!
My inspiration for this recipe came from Buffalo Wild Wing's "Cheddar Cheese Curds" and Culver's "Wisconsin Cheese Curds." They, along with many other restaurants and fair stands bread and then deep fry cheese curds. This snack has become quite popular, especially for game-day food and get-together appetizers.
I have tried this recipe with a bunch of different cheeses and found Violife’s Epic Mature Cheddar block to be the absolute best! I am not affiliated with them, I just like good food!
These vegan cheese curds easily come together and tend to fly off the plate the moment you set it down. After cubing the block of cheddar, you simply coat them in a vegan buttermilk batter, freeze them for 30 minutes, and then fry them for just a few seconds. And that’s it!
I also like to make a creamy, spicy dipping sauce by combining vegan ranch with a bit of hot sauce.
Reasons To Love This Recipe
- It’s quick
- Easy to make
- Dairy-free, no eggs
- Just a few ingredients
- Cheesy, crispy, and delicious!
Ingredient Notes and Substitutions
Vegan Cheese - After trying out so many vegan cheeses, my favorite for this recipe is the Violife Cheddar block that my local grocery store sells. Here is a link for the one I use: Violife Cheddar Block. However, you can certainly use your favorite kind, just make sure it’s thick enough for cutting it into cubes.
Vegan Buttermilk - To create vegan buttermilk, we mix an acid with plant milk. For the acid, you can use apple cider vinegar, lemon juice, or even white vinegar. Soy or almond milk tends to curdle more, which is what we want. However, another plant milk of your choice will work too. Interestingly, plant milk flavored with vanilla is actually really good in this recipe!
Flour - We use all-purpose flour in this recipe, however, you can certainly use whole wheat or gluten-free varieties. You may just need to add more buttermilk if you do use another type of flour. You’ll want the batter to be similar to a pancake batter consistency.
Seasoning - I like to sprinkle in garlic powder, onion powder, and a pinch of salt. You can certainly omit any of those or add a few more of your favorites such as paprika or cayenne.
Cornstarch - I add some cornstarch to thicken the batter and to help hold everything together.
Spicy Ranch Dipping Sauce - Vegan ranch is combined with hot sauce to make a creamy, spicy dipping sauce for the fried cheese curds. Any brand of ranch and hot sauce will work as long as they’re vegan!
Oil - Use a good oil for frying such as canola or vegetable.
How to Make Vegan Cheese Curds
Here are some quick visual steps. The full recipe with exact measurements can be found within the recipe card below.
Prepare the Ingredients - Make vegan buttermilk by mixing the plant milk with apple cider vinegar. Set it aside to give it some time to curdle. Then, cut the vegan cheddar into small cubes.
Make the Batter - Whisk the dry ingredients together, then mix in the vegan buttermilk. Stir until the batter is lump-free. The batter will look like pancake batter with small air bubbles in it.
Coat the Vegan Cheese - Drop the cheese cubes into the batter, a few at a time. Use a fork or slotted spoon to lift the cheese and shake off the excess batter. Place them on a parchment paper-lined sheet pan.
Freeze the Cheese - Spread the cubes out into a single layer. Then, place them in the freezer for 30 minutes.
Make the Dipping Sauce - Simply stir the vegan ranch and hot sauce together to create a spicy dipping sauce. Store it in the refrigerator until you’re ready for it.
Heat the Oil - We start heating the oil 10 minutes prior to frying the cheese curds. Pour the oil into a small pot. The oil should be about 2 inches high. Next, place the pot over medium-high heat. We want the oil temperature to reach 350°F. Place a plate with paper towels on it next to the pot of oil.
Work Straight from the Freezer - Keep the coated cheese in the freezer until you are ready to fry them. You’ll want to basically work from the freezer to keep the batter frozen. Break a few frozen cubes apart at a time and add them to a spoon, then gently scraper them into the oil with another spoon. Pushing them into the oil one at a time can help minimize their tendency to stick together.
Fry the Cheese Curds - Let the vegan cheese curds fry for about 15 seconds or until golden brown. Use a metal skimmer or slotted spoon to carefully remove them from the oil. Give them a good shake above the pot, then place them on a paper-towel-lined plate. Let them cool for a few minutes and then enjoy!
Recipe Variation Ideas
- Add cayenne, dill, or paprika to the batter.
- Try this recipe with different vegan cheeses.
- Dip the vegan cheese curds into a favorite sauce of your choice.
Frequently Asked Questions
Coat the vegan cheese cubes and place them in the freezer. After they’re completely frozen, about 30 minutes, break them apart from each other and toss them into a freezer bag. Store them in the freezer for 3 months. When you’re ready to make them, simply drop them into the hot oil as discussed on the recipe card below.
These cheese curds are best eaten fresh, but leftovers can be stored in the refrigerator for 3 days. They may lose some of their outer crunch, though. Reheat them in the microwave for 15-20 seconds before eating.
Related Crowd-Pleasing Vegan Recipes
- Munch on these delicious Cream Cheese Wontons.
- Serve up a big bowl of Egg Roll in a Bowl!
- Dip your favorite chips into this Avocado Crema.
- Or, share some Jalapeño Popper Dip with everyone.
I hope you loved these Vegan Cheese Curds! Please leave a star rating and comment below.
Vegan Cheese Curds
Ingredients
- 7-8 ounces vegan cheddar cheese block, such as Violife
- ½ cup plant milk, such as soy or almond
- ½ tablespoon apple cider vinegar
- 6 tablespoons all-purpose flour
- ½ teaspoon baking soda
- 2 tablespoons cornstarch
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon onion powder
- oil for frying, such as canola or vegetable
For the Spicy Ranch
- ⅓ cup vegan ranch
- 1 teaspoon hot sauce
Instructions
- Make vegan buttermilk by mixing the plant milk with apple cider vinegar. Set it aside to give it some time to curdle. Cut the vegan cheddar into small cubes.
- Whisk the dry ingredients together, then mix in the vegan buttermilk. Stir until the batter is lump-free. The batter will look like pancake batter with small air bubbles in it.
- Drop the cheese cubes into the batter, a few at a time. Use a fork or slotted spoon to lift the cheese and shake off the excess batter. Place them on a parchment-paper-lined sheet pan.
- Spread the cubes out into a single layer. Place them in the freezer for 30 minutes.
- Stir the vegan ranch and hot sauce together to create a spicy dipping sauce. Store it in the refrigerator until you’re ready for it.
- Start heating the oil 10 minutes prior to frying the cheese curds. Pour the oil into a small pot. The oil should be about 2 inches high. Next, place the pot over medium-high heat. We want the oil temperature to reach 350°F. Place a plate with paper towels on it next to the pot of oil.
- Keep the coated cheese in the freezer until you are ready to fry them. You’ll want to work from the freezer to keep the batter frozen. Break a few frozen cubes apart at a time and add them to a large spoon, then gently scraper them into the oil with another spoon.
- Let the vegan cheese curds fry for about 15 seconds or until golden brown. Use a metal skimmer or slotted spoon to carefully remove them from the oil. Give them a good shake above the pot, then place them on a paper-towel lined plate. Let them cool for a few minutes and then enjoy!
Video
Notes
- Shake the plant milk before using it.
- Caution with the oil when frying the cheese curds because it will be hot!
- Fry a few cheese cubes at a time.
- Leave the battered cheese in the freezer until right before you place them in the oil.
- Drop batches into the oil one cheese curd at a time to lessen the possibility of them sticking together.
- It’s okay to wait a minute or so between frying batches so the oil maintains its temperature.
Make-Ahead
Coat the vegan cheese cubes and place them in the freezer. After they’re completely frozen (about 30 minutes,) break them apart from each other and toss them into a freezer bag. Store them in the freezer for 3 months. When you’re ready to make them, simply drop them into the hot oil as discussed within the recipe instructions.Storage
These cheese curds are best eaten fresh, but leftovers can be stored in the refrigerator for 3 days. They may lose some of their outer crunch, though. Reheat them in the microwave for 15-20 seconds before eating.Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Mary
Can these be made in an air fryer?
Bonnie
Hi Mary! I haven't tried them in an air fryer yet, but I think it might work. I would just make sure they are frozen just before popping them in so that too much of the batter doesn't drip off.