easy vegan mozzarella - insalata caprese

Finally I managed to get this recipe right! Vegan mozzarella has been on my list for ages! I remember having insalata caprese (mozzarella, basil and tomatoes seasoned with balsamic vinegar, olive oil, salt and pepper) since I was a child. It's been one of our summer staples because it was satisfying yet refreshing. So I also wanted to make a vegan version of this recipe. It's super easy to make as well and you will love it!


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!


For more delicious vegan recipe ideas, check out my other videos on my youtube channel and subscribe here:


easy vegan mozzarella - insalata caprese vegan insalata caprese


Make sure you get really good qualiy ingredients for this recipe. The fresher and better quality the better.


sliced vegan mozzarella


My cashew mozzarella sliced really easily and it has such a great consistency. 


vegan cashew mozzarella close up


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!


insalata caprese vegan


This salat is also very filling. Just have some nice baguette on the side and make a meal of it.


plant-based insalata caprese


What do you think of this recipe? Let me know in the comments.


Phil from Exceedinglyvegan

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Vegan recipes

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:

  • Basil
  • Tomatoes
  • Balsamic vinegar
  • Pepper to taste

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Step 1:

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.


Step 2:

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.


vegan Austrian apricot dumplings recipe

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