Vegan Insalata Caprese

Elegant vegan Insalata Caprese on a minimalistic dining table, featuring ripe tomatoes, cashew cheese, fresh basil, and balsamic drizzle.
Vegan Insalata Caprese

Introduction

Revitalize your meal with this delightful vegan twist on the classic Italian side dish, Insalata Caprese. This recipe replaces traditional mozzarella with a creamy homemade cashew cheese, paired with ripe tomatoes and fresh basil, drizzled with a balsamic reduction for a touch of elegance.

Ingredients

  • 3 large ripe tomatoes, sliced
  • 1 cup raw cashews, soaked for 4 hours and drained
  • 1/4 cup water
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Fresh basil leaves
  • 1/4 cup balsamic vinegar
  • 1 tablespoon maple syrup

Instructions

  1. Begin by preparing the cashew cheese. Blend soaked cashews, water, nutritional yeast, lemon juice, and salt in a high-speed blender until smooth and creamy.
  2. Arrange tomato slices on a plate. Dollop or spread the cashew cheese over each tomato slice.
  3. Garnish with fresh basil leaves.
  4. In a small saucepan, combine balsamic vinegar and maple syrup. Simmer over low heat until the mixture reduces to a thick syrup.
  5. Drizzle the balsamic reduction over the arranged tomatoes and cheese.
  6. Serve immediately and enjoy the fusion of flavors.

Enjoy this fresh, flavorful vegan Insalata Caprese as the perfect complement to any main course, or savor it on its own for a light, nutritious meal.

Isabella

Additional Information
NutritionfactsCalories: 150 per serving, Fat: 9g, Carbs: 13g, Protein: 5g 
Preparation Time20 minutes 
Allergy InformationContains nuts