Vegan Mozzarella Caprese Salad
Elevate your summer dining with this vibrant Vegan Mozzarella Caprese Salad, a plant-based twist on the classic Italian favorite. Creamy, homemade vegan mozzarella—crafted from cashews, tapioca starch, and nutritional yeast—pairs beautifully with ripe, juicy tomatoes and fragrant fresh basil. Drizzled with extra virgin olive oil and sweet balsamic glaze, this salad is a harmonious blend of rich, tangy, and fresh flavors. Perfect as a light appetizer or side dish, it’s naturally dairy-free, gluten-free, and loaded with wholesome ingredients. Ready in under 40 minutes, this showstopping dish is as beautiful as it is delicious, making it an ideal centerpiece for any gathering.
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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
- 0 to taste Freshly ground black pepper
Directions
Step 1
Begin by soaking the cashews in hot water for at least 15 minutes; this will soften them and make them easier to blend.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
While the vegan mozzarella is setting in the fridge, slice the tomatoes into thick rounds and arrange them on a serving platter.
Step 6
Remove the chilled mozzarella balls from the fridge and gently place them among the arranged tomato slices.
Step 7
Tuck fresh basil leaves in between the tomato slices and mozzarella balls for a vibrant presentation.
Step 8
Drizzle the extra virgin olive oil evenly over the salad.
Step 9
Finish with a drizzle of balsamic glaze. Season the salad with freshly ground black pepper to taste.
Step 10
Serve immediately as a refreshing appetizer or side dish, perfect for summer meals.
Nutrition Facts
| Serving size | (1107.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1338.6 |
| Total Fat 92.4g | 0% |
| Saturated Fat 14.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2391.7mg | 0% |
| Total Carbohydrate 113.5g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 41.4g | |
| Protein 32.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 156.4mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 2433.2mg | 0% |
Source of Calories