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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!
Course Salad, Side Dish
Cuisine Italian
Prep Time 10 minutes minutes
Total Time 4 hours hours 10 minutes minutes
Servings 1 servings
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.