Vegan Mozzarella Caprese Salad
Indulge in the fresh and satisfying flavors of this **Vegan Mozzarella Caprese Salad**, a plant-based twist on the classic Italian appetizer. Crafted from creamy cashews and tapioca starch, the homemade vegan mozzarella offers a luscious, stretchy texture that pairs beautifully with ripe, juicy tomatoes and fragrant fresh basil leaves. Drizzled with extra virgin olive oil and a tangy balsamic glaze, this dish is as visually stunning as it is delicious. Perfect for a refreshing summer side dish or a light appetizer, it’s ready in just 35 minutes and delivers vibrant flavor with every bite. Whether you're hosting a get-together or enjoying a quiet dinner, this dairy-free Caprese salad is sure to impress vegans and non-vegans alike.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 1.25 cups Water
- 4 tablespoons Tapioca starch
- 2 tablespoons Nutritional yeast
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sea salt
- 0.5 teaspoon Garlic powder
- 3 large Ripe tomatoes
- 0.5 cup Fresh basil leaves
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Balsamic glaze
- to taste Freshly ground black pepper
Instructions
Begin by soaking the cashews in hot water for at least 15 minutes; this will soften them and make them easier to blend.
Drain the soaked cashews and add them to a blender with water, tapioca starch, nutritional yeast, apple cider vinegar, sea salt, and garlic powder. Blend until the mixture is completely smooth and creamy.
Transfer the cashew mixture into a saucepan over medium heat. Stir continuously for about 5-10 minutes until the mixture thickens and becomes stretchy, resembling the texture of mozzarella cheese.
Remove the cashew cheese from the heat and allow it to cool slightly. To shape it into mozzarella balls, use a tablespoon to scoop portions onto a plate lined with parchment paper and refrigerate for 20 minutes.
While the vegan mozzarella is setting in the fridge, slice the tomatoes into thick rounds and arrange them on a serving platter.
Remove the chilled mozzarella balls from the fridge and gently place them among the arranged tomato slices.
Tuck fresh basil leaves in between the tomato slices and mozzarella balls for a vibrant presentation.
Drizzle the extra virgin olive oil evenly over the salad.
Finish with a drizzle of balsamic glaze. Season the salad with freshly ground black pepper to taste.
Serve immediately as a refreshing appetizer or side dish, perfect for summer meals.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 41.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2433 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
