Anti Inflammatory Vegan Caprese Cups
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Learn more →Ingredients
6 servings
For the cashew mozzarella
- 1 ½ cups raw cashews
- ¼ cup water
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp garlic powder
For the balsamic glaze
- ½ cup balsamic vinegar
- 1 tsp maple syrup
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
For assembly
- 2 cups cherry tomatoes, halved
- ¼ cup fresh basil leaves, torn
- 2 tbsp extra-virgin olive oil
- flaky sea salt, to taste
- freshly ground black pepper, to taste
Instructions
- 1
Place the drained cashews, water, lemon juice, nutritional yeast, salt, and garlic powder in a high-speed blender. Blend on high for 60–90 seconds, scraping down the sides once, until completely smooth and thick enough to hold a soft mound when spooned — it should resemble ricotta in texture.
- 2
Combine the balsamic vinegar and maple syrup in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to medium-low and cook, stirring occasionally, for 10–12 minutes until the mixture has reduced by about half and coats the back of a spoon. Remove from heat and let cool — it will thicken further as it cools.
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