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Homemade Cashew Mozzarella Caprese Salad

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Elevate Your Vegan Cheese with Homemade Cashew Mozzarella

Looking for a delightful twist on the classic Caprese salad? Get ready to elevate your taste buds with a mouthwatering creation featuring homemade cashew mozzarella, vibrant heirloom tomatoes, fragrant basil, and a drizzle of balsamic vinegar.

This easy recipe not only tantalizes your palate but also supports sustainable living by utilizing plant-based, zero-waste ingredients. Follow my step-by-step recipe to craft this delectable Cashew Mozzarella Caprese Salad that’s perfect for any occasion. Then, head over to my Store to find more recipes to pair with it — either from my cookbooks or my library of on-demand recipes!

P.S. You’ll want to check out Air Fryer Sides to make Mozzarella Sticks with this recipe AND Homemade Pizza II to use it on your traditional Neapolitan Margherita pizza pie!

Ingredients — Cashew Mozzarella

  • 1 cup (240 g) raw cashews, soaked for a minimum of 1 hour or up to 24 hours
  • 2 cups (480 ml) water or plant-based milk
  • ¼ cup + 1 tablespoon tapioca starch / tapioca flour
  • 2 tablespoons nutritional yeast
  • 2 teaspoons light or white miso
  • 1 teaspoon apple cider vinegar or lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder

Ingredients — Caprese Salad

  • Homemade Cashew Mozzarella
  • Heirloom tomatoes, sliced
  • Fresh basil leaves
  • Balsamic vinegar, for drizzling

Directions — Cashew Mozzarella

Drain and rinse the soaked cashews, then add them to a blender along with water (or plant-based milk), tapioca starch, nutritional yeast, miso, apple cider vinegar (or lemon juice), salt, and garlic powder.

Blend until the mixture is completely smooth, resulting in a slightly watery consistency.

Pour the blended mixture into a small saucepan and set it over medium-high heat.

Stir continuously as the mixture heats up. The cheese will begin to form clumps; keep stirring until the mixture transforms from a watery consistency into a thicker, melty cheese sauce. This typically takes about 5 minutes.

Once your cashew mozzarella has reached a melty state, remove it from heat. You can serve it hot and melty…or…

…in order to achieve the texture of set-up fresh mozzarella, transfer to the refrigerator for at least 30 minutes, at which time you will be able to form / cut it into the shape you want — such as the common ball or dollop. (If you don’t use the entire batch of mozzarella balls, keep them stored in a container of water in the refrigerator.

Continue with the recipe for the Caprese Salad.

Directions — Caprese Salad

Slice vibrant heirloom tomatoes and arrange them on a serving platter. Tear or chop fresh basil leaves and scatter them over the tomatoes.

Drizzle a generous amount of balsamic vinegar over the tomatoes and basil.

Carefully spoon the balls / dollops of your homemade cashew mozzarella over the tomato and basil arrangement. Serve and enjoy!

What Makes This Recipe Zero Waste?

While there are an increasing number of commercial vegan / plant-based mozzarella cheeses on the market, this recipe provides all the flavor without the packaging, plastic, and cost of store-bought mozzarella.

Fun Fact

“Caprese” salad draws its name from the enchanting island of Capri in Southern Italy.

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Hi! I’m Colleen.

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