easy vegan mozzarella - insalata caprese
I used one of my previous recipes using cashew nuts, nutritional yeast and starch (to bind it) and adapted it to make it taste like mozzarella. And it worked out the first time round! I was so proud and finished the whole plate in one go after the shoot!
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Make sure you get really good qualiy ingredients for this recipe. The fresher and better quality the better.
My cashew mozzarella sliced really easily and it has such a great consistency.
Serve the mozzarealla with some fresh tomatoes, basil, drizzle olive oil and balsmic vinegar on top and season to taste with salt and pepper. Mhmm, so refreshing!
This salat is also very filling. Just have some nice baguette on the side and make a meal of it.
What do you think of this recipe? Let me know in the comments.
INGREDIENTS (2 portions):
Step 1 Vegan cashew cheese ingredients:
- 150ml water
- 75g unsalted cashew nuts
- 3 tbsp lemon juice
- 3 tbsp corn starch
- 1 1/2 tbsp nutritional yeast
- 1 tsp olive oil
- 1/2 tsp salt
Step 2 ingredients:
- Balsamic vinegar
- Pepper to taste
Add all vegan mozzarella ingredients from step 1 into a blender and blend for about 1 minute or more until you get a very smooth cream.
Then pour the cream into a pan and heat up on high heat. Make sure you stir so it doesn’t burn. Heat up until you get a very thick pasta. Then transfer it into a tupperware dish and let set in the fridge for 3 hours. I sometimes speed up the process by putting into the freezer for a shorter time but I have noticed that it sets much better in the fridge. So don’t be as impatient as me ;-)
After a few hours the vegan cashew mozzarella should’ve set perfectly and have a softish and bouncy consistency. Slice into slice, like you would do with a mozzarella.
Assemble your insulate caprese.
Alternate vegan mozzarella slices with tomato slices and fresh basil leaves. Season with olive oil, Balsamic vinegar and salt and pepper to taste. Serve with fresh baguette on a hot summer’s day! Enjoy!
And if you like this recipe also check out my summery vegan sweet Austrian apricot dumplings.
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