Vegan Mozzarella Sticks with Chipotle Sauce

For the Mozzarella: Add all mozzarella ingredients to a high-powered blender until completely smooth. Transfer the mozzarella mixture to a saucepan and cook on medium heat, whisking continuously to remove any clumps and thicken the mixture. Once it achieves a stretchy texture, add the mixture to an oiled pan and refrigerate overnight to set. Once set, shape the mixture into mozzarella sticks. 

For Dredging and Frying: Prepare your dredging stations: one bowl with the dry flour mixture, and another with the whisked soy milk and apple cider vinegar (wet mixture). A third bowl will contain the panko breadcrumbs for topping. Dip each mozzarella stick into the dry mixture, then the wet mixture, then back into the dry mixture, then wet mixture again, and finally coat thoroughly in the panko breadcrumbs. Place the breaded sticks in the freezer for 1 hour to fully set. Preheat your fryer to 375F. Fry the mozzarella sticks in batches of 3 for approximately 5-7 minutes per batch, or until golden and crispy.

For the Chipotle Sauce: While the mozzarella sticks are frying, combine all chipotle sauce ingredients (chipotle peppers, 1/4 cup water, and agave) in a saucepan and bring to a simmer. 

To Serve: Lather each fried mozzarella stick with the warm chipotle sauce and enjoy!