Vegan Cheese Curds

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Crispy on the outside and filled with cheesy goodness on the inside in these vegan cheese curds!

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Whip them up with just a few ingredients and serve them alongside a simple spicy vegan ranch.

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Make vegan buttermilk by mixing the plant milk with apple cider vinegar.

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Cut the vegan cheddar into small cubes.

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Whisk the dry ingredients together.

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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.

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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.

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Place them on a parchment-paper-lined sheet pan. Place them in the freezer for 30 minutes.

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Stir the vegan ranch and hot sauce together to create a spicy dipping sauce.

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Heat a small pot of oil to 350°F. The oil should be about 2 inches high.

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Fry them for about 15 seconds or until golden brown. Use a metal skimmer or slotted spoon to carefully remove them from the oil.

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Tips 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.

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Enjoy! Click the link below for the full recipe and other helpful tips!

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