Prepare the vegan mozzarella up to 2 days before. Cut the vegan mozzarella into 10 long rectangles.

Meanwhile, prepare the breadcrumbs by mixing the breadcrumbs and seasonings (dried parsley, paprika, garlic powder, and salt) together.

In a separate bowl add the non-dairy milk.

Bread the vegan mozzarella: take stick of vegan mozzarella, place it in the non-dairy milk, then into the breadcrumbs, back into the non-dairy milk, and finally back one more time in breadcrumbs making sure to coat it very well. Place on a dish to the side. *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, this prevents your hands from getting dirty.

5.Repeat with all sticks of vegan mozzarella. Once they are all breaded place in the freezer for at least 6 hours or overnight.

To air fry: spray generously with spray oil, add them to the 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. Once they are done they should be golden, let them cool for 2 to 3 minutes before removing as they may break from being so melted.

To deep fry: heat the oil in a small pot over medium high heat for 5 to 7 minutes. I like to test if it is ready for frying by throwing a small piece of bread in there. It should bubble up rapidly and fry the bread. If so, you are ready to fry otherwise you can wait another 1 to 2 minutes for it to heat up more. Add 1-2 vegan mozzarella sticks in at a time and fry for 5 to 7 minutes until golden and crispy. When they are done place on a paper towel lined sheet and repeat with the other vegan mozzarella sticks. Be sure to fry it long enough so the vegan cheese is not longer frozen inside.

When you are done pair with marinara sauce for dipping and enjoy.