Cut the vegan mozzarella into bite sized cubes about 1 inch. Place on a dish and freeze for 15 minutes.

Meanwhile, prepare bread crumbs by mixing all ingredients on a small plate, I find this easiest for breading.

Pour the flour and nondairy milk into two small or medium bowls.

Bread the vegan mozzarella: take one cube of vegan mozzarella, place it in the flour, then into the nondairy milk, then into the breadcrumbs, back into the nondairy milk, and finally back one more time in breadcrumbs making sure to coat it very well. Place on a dish to the side. Be sure to shake off any excess flour, nondairy milk or breadcrumbs. *Note: I like to designate a dry and wet hand for this process. I make my dominant hand the dry hand, so it will only place the cube into dry ingredients (flour and breadcrumbs) this prevents your hands from getting dirty.

Repeat with all cubes of vegan mozzarella. Once they are all breaded place in the freezer for 15 minutes.

After 15 minutes generously spray all sides of the cube with spray oil.

Place in air fryer basket and cook for 12 minutes at 400°F (204°C). Space them out so there is room for there to get crispy. Depending on your air fryer you may need to do multiple batches and alter cooking time and temp.

When done garnish with coarse sea salt and fresh parsley or oregano if desired. Enjoy warm.