Vegan Mozzarella Cheese with Tomatoes (Caprese)
For the vegan mozzarella:
cup + 1 tablespoon
unsweetened plant-based milk (soy, almond, or oat)
fresh lemon juice
(optional but recommended)
pysillium seed husks
For the caprese salad:
large tomatoes, cut into thin slices
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.