I’m so excited about this vegan mozzarella cheese with tomatoes, basil, and balsamic vinegar!! I used to absolutely love caprese salad with fresh tomatoes and basil. Yummy!! It’s one of my favorite foods for summer.
But yeah, mozzarella is not exactly vegan, right? So I haven’t had it in years! I once tried a store-bought vegan mozzarella but I didn’t like it at all. So now I finally made my own vegan mozzarella cheese and it turned out sooo delicious. And the best thing is that the recipe is super simple and only takes a couple of minutes of active preparation. And you only need four very healthy ingredients. Sounds like something you might like?
What You Need for This Vegan Mozzarella
The key ingredient for this vegan mozzarella are Psyllium seed husks. Excuse me?! Yes, I know this sounds a bit weird and a lot of people have probably never heard of it. Psyllium is a low-growing herb that is commonly found in India, Iran, and Pakistan. It’s known for its many health benefits, especially concerning the gastrointestinal tract. But it’s also great for heart health and even for losing and controlling weight. Plus it’s a genius ingredient for making vegan mozzarella cheese! I ordered mine on Amazon because I couldn’t find them at the store.
I’ve heard so many good thinks about pysillium husks in vegan mozzarella, so I was so excited to give this a try. And it turned out great! The texture and the taste is so similar to real mozzarella cheese made with dairy.
You only need four main ingredients:
-Phyillium seed husks
-fresh lemon juice
You will also need some water and you can use nutritional yeast to give the dairy-free mozzarella a bit of a cheesy flavor. As always, you can find the full recipe in the printable recipe box beneath the text. If you want you can adjust the recipe to your personal flavor and add some herbs like basil or oregano. Just put all ingredients into a high speed blender and process until smooth. Transfer the mixture to a small bowl and let it sit in the fridge for about 4 hours. That’s it! You got some great vegan mozzarella, which is perfect for a caprese salad. And do you know, what caprese salad is perfect for? Potluck or vegan BBQ and grilling!
I hope you like this vegan mozzarella as much as I do! Let me know if you give it a try.
Hope you have a great week!
Sina – xx
Vegan Mozzarella Cheese with Tomatoes (Caprese)
For the vegan mozzarella:
- 1/4 cup water
- 1/2 cup + 1 tablespoon unsweetened plant-based milk (soy, almond, or oat)
- 1/2 cup cashews
- 1 tablespoon fresh lemon juice
- 1 tablespoon nutritional yeast (optional but recommended)
- 2 tablespoons pysillium seed husks
For the caprese salad:
- 4 large tomatoes, cut into thin slices
- 1 cup fresh basil
- 1 clove of garlic, minced
- balsamic vinegar or balsamic reduction
- salt, to taste
- black pepper, to taste
- Put all ingredients into a high speed blender and process until smooth.
- Transfer the mixture to a small round bowl and let it sit in the fridge for about 4 hours.
- Cut the vegan mozzarella into thin slices and serve it with tomatoes, fresh basil, minced garlic, and balsamic vinegar.