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    Vegan Mozzarella Cheese with Tomatoes (Caprese)

    Published: Feb 21, 2017 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 13 Comments

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    Vegan Mozzarella

    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.

    Vegan Mozzarella Cheese with Tomatoes (Caprese)

    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?

    Vegan Mozzarella Cheese with Tomatoes (Caprese)

    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.

    Vegan Mozzarella Cheese with Tomatoes (Caprese)

    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

    -cashews

    -fresh lemon juice

    -plant-based milk

    Vegan Mozzarella Cheese with Tomatoes (Caprese)

    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!

    Vegan Mozzarella Cheese with Tomatoes (Caprese)

    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)

    I'm so excited about this vegan mozzarella! The recipe is super simple and you only need four very healthy ingredients. It's best served in a caprese salad!
    4.80 from 5 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: Italian
    Prep Time: 10 minutes mins
    Total Time: 4 hours hrs 10 minutes mins
    Servings: 1 servings
    Author: Sina

    Ingredients

    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

    Instructions

    • 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.
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Reader Interactions

    Comments

    1. Roberta Riley

      June 18, 2020 at 8:46 pm

      Psyllium husks are sold as Metamucil in the stores.

      Reply
    2. Melissa

      June 24, 2018 at 12:04 am

      5 stars
      I made this vegan mozzarella yesterday and hubby and I really liked it! I had a hard time finding pysillium seed husks though. Looked in several stores and ended up ordering them online. But I got some more vegan cheese recipes for which I need them. Thanks for the recipe! I’m kind of new to vegan cheese making!

      Reply
    3. Brandy Skaggs

      December 27, 2017 at 7:44 pm

      I know this is probably a silly question but does this cheese melt? I am just starting out with making vegan cheeses and having a hard time finding a mozzarella that melts

      Reply
      • Susan

        April 14, 2018 at 5:51 am

        This one wouldn’t, but if you get a recipe that uses agar flakes, it will melt.

        Reply
    4. Merchon

      June 14, 2017 at 2:58 pm

      I have missed Caprese since going vegan so much! I have never heard of psyillium seed husks. I will be giving this a try! Great recipe.

      Reply
    5. Mel @ avirtualvegan.com

      February 27, 2017 at 6:54 am

      This looks so good! I used to move mozzarella cheese and haven’t had it since becoming vegan. I need to find psyllium husks!

      Reply
    6. Ceara

      February 25, 2017 at 8:03 pm

      I loooved caprese salad before going vegan. This salad reminds me of the ones I ate in Italy. YUM!

      Reply
    7. Alisa Fleming

      February 25, 2017 at 5:11 pm

      Such an interesting way to use psyllium – I’ll have to try this!

      Reply
    8. Dianne's Vegan Kitchen

      February 24, 2017 at 10:02 pm

      This totally looks like dairy mozzarella! I definitely need to try it!

      Reply
    9. Greg @ Full of Beans

      February 24, 2017 at 4:02 pm

      Ooo, this looks really interesting. We have been working on some home-made vegan cheeses, too. This looks like a great one and, of course, the whole dish looks yummy.

      Reply
    10. Sophia | Veggies Don't Bite

      February 24, 2017 at 8:17 am

      I love caprese!! Love how inventive you are here! Looks awesome.

      Reply
    11. Becky Striepe

      February 24, 2017 at 3:41 am

      Wow, this looks amazing, and what a great idea to use pysillium seed husks in the cheese!

      Reply
    12. Jenn

      February 23, 2017 at 9:18 pm

      Wow! This mozzarella looks totally legit! I used to LOVE caprese salads too – so fresh and flavorful, yet so simple. Can’t wait to try this out!

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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