Vegan Cheese Curds

Crispy on the outside and filled with cheesy goodness on the inside, these vegan cheese curds are sure to please! Whip them up with just a few ingredients and serve them alongside a delicious spicy vegan ranch dip for everyone to love!

5 from 9 votes

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Bonnie - Serene Trail

Course: Appetizer

Cuisine: American

Prep Time: 5

Cook Time: 5

Chill Time: 30

Total Time: 40

Servings:

Calories: 346kcal

Equipment

small baking sheet lined with parchment paper
slotted spoon

Ingredients

7-8 ounces vegan cheese block, (226g)
1/2 cup plant milk, (120ml)
1/2 tablespoon apple cider vinegar
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
oil for frying, such as olive

For the Spicy Ranch

1/3 cup vegan ranch, (80ml)
1 teaspoon hot sauce

Instructions

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 cheese into small cubes.
Whisk the dry ingredients together, then 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.
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 (180°C). Place a plate with paper towels on it next to the pot of oil.
Keep the coated cheese in the freezer until you're 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 lower them into the oil.
Let the vegan cheese curds fry for about 15 seconds or until they are 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 the paper-towel lined plate. Let them cool for a few minutes and then enjoy!

Video

Notes

Shake the plant milk before using it so that it's thick.
Caution with the oil when frying because it will be hot!
Cook just a few cheese cubes at a time.
Leave the battered cheese in the freezer until right before you place them in the oil.
Add batches to 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 nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.