Vegan Caprese Bites
These little skewers are proof that party food doesn't have to sacrifice flavor to be fully plant-based. Each bite layers a juicy cherry tomato, a fragrant folded basil leaf, and a cube of creamy vegan mozzarella — all threaded together and finished with a drizzle of olive oil and a homemade balsamic glaze. That glaze is the real secret: just balsamic vinegar and a touch of maple syrup simmered down until glossy and rich, with no honey or dairy in sight. A pinch of flaky sea salt and freshly ground black pepper tie everything together with a satisfying savory finish. The whole thing comes together in under 20 minutes and makes 24 bites, so it's genuinely built for a crowd. Traditional caprese relies on fresh dairy mozzarella, but the vegan version here holds its own beautifully on the skewer and soaks up the glaze just as well. Set these out at your next gathering and watch them disappear before anyone thinks to ask what's in them.
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Learn more →Ingredients
6 servings
For the balsamic glaze
- ⅓ cup balsamic vinegar
- 1 tsp maple syrup
For the bites
- 24 cherry tomatoes
- 8 oz vegan mozzarella, cut into ¾-inch cubes
- 24 fresh basil leaves
- 2 tbsp extra-virgin olive oil
- ¼ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the balsamic vinegar and maple syrup in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the mixture has reduced by about half and coats the back of a spoon, 4–5 minutes. Remove from heat and let cool for 5 minutes — it will thicken further as it cools.
- 2
Fold each basil leaf in half lengthwise. Thread one cherry tomato, one folded basil leaf, and one cube of vegan mozzarella onto each toothpick or small skewer. Repeat with the remaining ingredients to make about 24 bites.
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