Vegan Fresh Mozzarella with Basil and Olive Oil

Total time20 min

Prep time10 min

Cook time0 min

Vegan Fresh Mozzarella with Basil and Olive Oil

Sliced into thick, glossy rounds and fanned across a platter, this dish is really about contrast: cool, creamy slices layered with torn basil leaves for a pop of green and a peppery bite. A generous drizzle of good extra-virgin olive oil pools into every crevice, and a sprinkle of flaky sea salt brings the whole platter into focus. It's the kind of effortless, five-minute assembly that works as a starter, a side, or a light lunch alongside crusty bread. Letting everything come to room temperature first is key — it softens the texture and lets the basil's aroma really come through. Simple, bright, and satisfying, this is a great one to add to your vegan appetizer rotation.

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Ingredients

4 servings

12 oz fresh cow-milk fior di latte mozzarella (one or two balls), sliced ¼-inch thick
Planet Oat Oatmilk Original - 52 fl oz Chobani Original Oatmilk - 52 fl oz Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz Califia Farms Dairy Free Extra Creamy OatMilk 48 FL OZ
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Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
Chef's tip
Choose a dairy-free mozzarella made for melting - it works best in baked or melted dishes rather than eaten fresh.
½ cup fresh basil leaves, large leaves torn, small leaves left whole
3 tbsp extra-virgin olive oil
¼ tsp flaky sea salt, or to taste

Instructions

1
Remove the mozzarella from its liquid and pat dry with paper towels. Let it sit at room temperature on the cutting board for 10 minutes, until the chill is off and the cheese feels slightly soft to the touch.
2
Using a sharp knife, slice the mozzarella into rounds about 1/4-inch thick.

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