Vegan Caprese Salad with Cashew Mozzarella
Homemade cashew mozzarella — made by blending soaked cashews with lemon juice, tapioca, and seasonings — stands in for dairy cheese in this caprese salad. Sliced alongside ripe tomatoes and fresh basil, then drizzled with balsamic glaze and olive oil, it closely mirrors the texture and mild creaminess of the original. The cashew mozzarella requires a few hours to set, but the salad itself assembles in minutes.
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
Calories: 281kcalCarbohydrates: 19gProtein: 8gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 311mgPotassium: 480mgFiber: 3gSugar: 5gVitamin A: 927IUVitamin C: 13mgCalcium: 28mgIron: 3mg
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