Vegan Cheese Curds

These Vegan Cheese Curds are deliciously crispy on the outside and filled with cheesy goodness on the inside! 


Make the vegan buttermilk by mixing the plant milk with the 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.

Mix in the vegan buttermilk. Stir until the batter is lump-free. It 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. 

Arrange them in a single layer on a parchment-paper lined cooking sheet that will fit in your freezer. Place the tray 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.

Pour the oil into a small pot. The oil should be about 2 inches high. Place the pot over medium-high heat.

Break a few frozen cubes apart at a time and add them to a large spoon, then gently lower them into the oil.

Let the vegan cheese curds fry for about 15 seconds or until they are golden brown.

Let them cool for a few minutes and then enjoy!

Click the link below for the full recipe and other helpful tips.

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