This is a no-cook salad built around homemade cashew mozzarella — a simple cooked mixture of blended cashews, tapioca starch, and nutritional yeast that sets into sliceable, creamy rounds. The honest reason to make it: the cashew mozzarella takes about 20 minutes of active work and tastes noticeably fresher than anything from a package. Pair it with ripe summer tomatoes and basil and you have a plate that looks like you tried much harder than you did.
Ingredient notes
- Tapioca starch: This is the ingredient that gives the mozzarella its stretchy, slightly chewy texture. Cornstarch won’t behave the same way — stick with tapioca starch, found in the baking aisle or any Asian grocery store.
- Nutritional yeast: Sold as flakes or powder in most natural food stores and many regular supermarkets. It adds a mild savory depth to the cashew base. It does not taste like cheese on its own, but it helps the overall flavor read as dairy-like.
- Cashews — raw, not roasted: Roasted cashews will make the mozzarella taste nutty in a way that doesn’t work here. Raw cashews are essential, and they need a full soak (at least 4 hours) to blend completely smooth without a high-powered blender.
- Balsamic glaze vs. balsamic vinegar: Glaze is thick and slightly sweet; plain balsamic vinegar is thinner and sharper. If you only have vinegar, use it sparingly — a few drops, not a drizzle.
- Tomatoes: The riper the better. A mealy, pale tomato will make this dish flat no matter what else you do. If heirlooms aren’t available, any vine-ripened or farmers market tomato works fine.
Before you start
The one technique that actually matters here is cooking the cashew mixture correctly. Once you add the blended cashew liquid to the saucepan, you need to stir constantly — not occasionally, constantly — over medium heat. The tapioca starch activates quickly and the mixture can go from smooth to lumpy in about 30 seconds if you stop stirring. Use a silicone spatula and keep it moving, scraping the bottom and sides of the pan. The moment it pulls away from the sides and forms a cohesive, glossy mass, take it off the heat. Overcooking makes it rubbery; undercooking means it won’t set properly in the fridge. Thirty seconds either way matters, so stay at the stove and watch it.
What can go wrong
- Mozzarella won’t set firm enough to slice: It needs at least 2 hours in the fridge, ideally 4. If it’s still too soft after chilling, the mixture was likely undercooked — the starch didn’t fully activate. Next time, cook until the mass is clearly pulling away from the pan walls.
- Grainy or lumpy texture in the mozzarella: The cashews weren’t soaked long enough or weren’t blended until completely smooth before cooking. Blend for a full 60–90 seconds and check for any remaining grit before you start heating.
- Watery plate by the time you serve it: Tomatoes release liquid once sliced and salted. Assemble the plate no more than 10–15 minutes before serving, and add the salt and olive oil at the very last moment.
- Basil turns black: Basil bruises fast once it’s torn or exposed to salt and acid. Tear the leaves and place them just before serving — not while you’re prepping everything else.
- Mozzarella sticks to the storage container: Press a piece of plastic wrap directly onto the surface before refrigerating, or lightly oil the container. This also prevents a skin from forming on top.
Keeping and reheating
The assembled salad doesn’t keep — once the tomatoes and mozzarella are plated together, eat it within an hour. Store the components separately if you’re planning ahead. The cashew mozzarella keeps well in an airtight container in the fridge for up to 4 days; keep it in one piece and slice just before serving. It does not freeze well — the texture becomes grainy after thawing. Leftover sliced tomatoes can be refrigerated for a day, but bring them back to room temperature before serving since cold dulls their flavor. There is no reheating step for this dish; it’s meant to be served at room temperature.
Vegan Caprese Salad with Cashew Mozzarella
Equipment
- Blender or food processor
- Saucepan
- Mixing bowl
- Chef knife
Ingredients
For the Cashew Mozzarella:
- 1 cup raw cashews soaked in water for at least 4 hours or overnight
- ¾ cup filtered water plus more for soaking cashews
- 1 ½ tablespoons tapioca starch also called tapioca flour
- 1 tablespoon nutritional yeast gives a cheesy, umami flavor
- 1 teaspoon apple cider vinegar
- ½ teaspoon fine sea salt
For the Salad:
- 3 medium ripe heirloom tomatoes sliced 1/4-inch thick
- ½ cup fresh basil leaves whole or torn
- 2 tablespoons extra virgin olive oil preferably cold-pressed and peppery
- 1 tablespoon balsamic glaze store-bought or homemade
- 1 pinch salt to taste; for seasoning
- 1 pinch freshly cracked black pepper to taste; for seasoning
Instructions
- Prepare the Cashew Mozzarella: Drain the soaked cashews and add them to a high-speed blender along with water, tapioca starch, nutritional yeast, apple cider vinegar, and sea salt. Blend until very smooth – about 1-2 minutes.
- Cook the Mozzarella: Transfer the blended mixture to a small saucepan. Heat over medium-low (about 140°F / 60°C), stirring constantly with a silicone spatula. After 4–5 minutes, the mixture will thicken into a stretchy, meltable consistency. Remove from heat and let cool. Shape into quenelles or small dollops using two spoons or a scooper.
- Assemble the Salad: On each plate, layer tomato slices alternately with scoops or spoonfuls of the cashew mozzarella. Tuck fresh basil leaves between layers.
- Finish and Serve: Drizzle extra virgin olive oil and balsamic glaze over the top. Season with flaky sea salt and freshly cracked black pepper to taste.
Notes
- Use yellow and red heirloom tomatoes for a stunning visual contrast.
- For a soy-free glaze, be sure your balsamic glaze is free from caramel coloring containing soy derivatives.
- If short on time, sub vegan store-bought mozzarella like Miyoko’s Creamery or Violife.
Nutrition
Frequently asked questions
Can I use store-bought vegan mozzarella instead of making it from scratch?
Yes, absolutely — brands like Miyoko’s Creamery or Violife make solid block-style vegan mozzarella that slices well for this salad. The homemade version has a fresher, milder flavor, but store-bought is a completely reasonable shortcut, especially on a weeknight.
Do I really need to soak the cashews, or can I skip it?
You need to soak them if you’re using a standard blender. Unsoaked cashews won’t blend smooth enough and you’ll end up with a gritty mozzarella. If you have a high-powered blender like a Vitamix, a 30-minute hot water soak can work in a pinch, but 4 hours in cold water is the reliable method.
My tomatoes aren’t very flavorful — is there anything I can do?
Slice them, lay them on a plate, and sprinkle with a small pinch of flaky salt 10 minutes before assembling. The salt draws out moisture and concentrates the flavor noticeably. Skip the garnish of extra salt at the end if you do this, so the dish doesn’t end up over-seasoned.
Can I make this ahead for a dinner party?
Make the cashew mozzarella up to 4 days ahead and keep it refrigerated in one piece. Slice the tomatoes and tear the basil no more than 15 minutes before guests sit down, then assemble the plate right before serving. Doing it any earlier means a watery, wilted result.
Try these next
- Mediterranean Orzo Artichoke Salad
- Baked Ratatouille with Herb Oil
- Mediterranean Lentil Power Bowl
- Vibrant Vegan Fattoush Salad