Low Iodine Vegan Caprese Salad

Total time2 hr 20 min

Prep time20 min

Cook time0 min

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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
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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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
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
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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