Vegan Caprese Salad with Cashew Mozzarella

Servings: 4 | 0 minutes | 250 kcal

This dish is a vegan spin on the classic Caprese salad, which was originated on the Italian island of Capri. The traditional dish features mozzarella, tomatoes, and basil, intended to resemble the colors of the Italian flag. The cashew mozzarella is a modern addition to make this dish vegan-friendly.

I was once asked to prepare a vegan dish on a celebrity cooking show and I was stumped, as I had no experience. That' when I came up with this recipe. It was a hit with the crowd!

Ingredients

1 cups raw cashews
3 cups filtered water
2 teaspoons agar agar flakes
1 teaspoons salt
4 pieces ripe vine tomatoes
1 cups fresh basil leaves
2 teaspoons extra virgin olive oil
2 teaspoons balsamic glaze

Instructions

Soak cashews in water for at least 4 hours, or overnight.
Drain and rinse cashews, then blend with 1 cup of filtered water until smooth.
In a saucepan, combine cashew mixture, agar agar flakes, and salt. Simmer until agar is fully dissolved.
Pour mixture into a mold and refrigerate until firm (about 2 hours). This is your vegan mozzarella!
Slice tomatoes and vegan mozzarella, then layer with basil leaves on a platter.
Drizzle with olive oil and balsamic glaze to serve.