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
- 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.
- Arrange tomato slices on a plate. Dollop or spread the cashew cheese over each tomato slice.
- Garnish with fresh basil leaves.
- In a small saucepan, combine balsamic vinegar and maple syrup. Simmer over low heat until the mixture reduces to a thick syrup.
- Drizzle the balsamic reduction over the arranged tomatoes and cheese.
- 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
Nutritionfacts | Calories: 150 per serving, Fat: 9g, Carbs: 13g, Protein: 5g |
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Preparation Time | 20 minutes |
Allergy Information | Contains nuts |