Vegan Caprese Cups
Classic caprese gets a brilliant plant-based makeover here, and the result is every bit as fresh and elegant as the original. The star of the show is a silky cashew mozzarella blended with lemon juice, nutritional yeast, and a touch of garlic powder — it comes together in under two minutes and has a creamy, scoopable texture that layers beautifully. Paired with juicy halved cherry tomatoes, torn fresh basil, and a homemade balsamic glaze reduced with just a hint of maple syrup, each cup delivers that sweet-tangy-herbaceous balance caprese is famous for. A drizzle of extra-virgin olive oil and a pinch of flaky sea salt finish things off with just the right amount of richness. These are served in individual cups, which makes them ideal for entertaining — no slicing, no fuss, just grab and enjoy. The recipe makes 6 servings, so it's a natural fit for a dinner party starter or a weekend spread where you want something that looks impressive without demanding hours in the kitchen. Make them up to two hours ahead and refrigerate, then pull them out right before guests arrive.
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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
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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