Breastfeeding Friendly Vegan Caprese Salad
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Learn more →Ingredients
4 servings
For the cashew mozzarella
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
- ¼ cup water
- 2 tbsp lemon juice
- 2 tbsp refined coconut oil, melted
- 1 tbsp nutritional yeast
- ½ tsp salt
For the balsamic glaze
- ½ cup balsamic vinegar
- 1 tsp maple syrup
For the salad
- 1 ½ lb ripe tomatoes (about 3–4 medium), sliced ¼-inch thick
- ½ cup fresh basil leaves
- 2 tbsp extra-virgin olive oil
- flaky sea salt, to taste
- freshly ground black pepper, to taste
Instructions
- 1
Combine the drained cashews, water, lemon juice, melted coconut oil, nutritional yeast, and salt in a high-speed blender. Blend on high for 60–90 seconds, scraping down the sides once, until completely smooth and creamy with no visible cashew pieces.
- 2
Transfer the cashew mixture to a sheet of plastic wrap or parchment paper. Shape it into a log roughly 2 inches in diameter, roll it tightly, and twist the ends to seal. Refrigerate for at least 2 hours, until firm enough to slice cleanly.
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