30min 2 ppl
Vegan Insalata Caprese
15 minutes
2 people
Medium31–60 min or 7–12 steps
15 min · 8 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 12g
Carbs 18g
Fats 28g
About this dish
A vibrant plant-based take on the Italian classic, swapping creamy mozzarella for silky cashew cheese paired with vine-ripened tomatoes and fresh basil for a light, refreshing summer salad ready in minutes.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- fresh lemon juice2 tbsp
- garlicminced1 clove
- ripe tomatoessliced into 1cm rounds400 g
- fresh basil leaveswhole or torn30 g
Dried Goods
- raw cashewssoaked in boiling water for 10 minutes150 g
- nutritional yeast1 tbsp
Spices & Seasonings
- sea salt1/4 tsp
- freshly cracked black pepper to taste
- fleur de sel to taste
Oils & Condiments
- filtered water2 tbsp
- extra virgin olive oil2 tbsp
- balsamic vinegar1 tbsp
Utensils
- food processor
- spatula
- chef's knife
- cutting board
- serving plates
- measuring spoons
Method
1
Drain the soaked cashews and add them to a food processor with the lemon juice, nutritional yeast, minced garlic, sea salt, and filtered water.
Approx. 2 minutes
2
Blend the cashew mixture on high speed for 3-4 minutes until completely smooth and creamy, scraping down the sides as needed.
Approx. 4 minutes
3
Divide the sliced tomatoes between two plates, arranging them in overlapping layers.
Approx. 2 minutes
4
Spoon the cashew cheese between the tomato slices, creating a pattern similar to traditional caprese.
Approx. 3 minutes
5
Scatter the fresh basil leaves over the top of each plate.
Approx. 1 minutes
6
Drizzle the extra virgin olive oil evenly across both plates.
Approx. 1 minutes
7
Drizzle the balsamic vinegar in a thin stream across both plates.
Approx. 1 minutes
8
Season with freshly cracked black pepper and fleur de sel to taste, and serve immediately.
Approx. 1 minutes
