“Elegant Vegan Italian Caprese Salad Tower with Basil Pesto”
Discover this delectable vegan Italian Caprese salad tower, layered with juicy tomatoes, creamy cashew cheese, and aromatic basil pesto. Enjoy a mouthwatering journey through the flavors of Italy while staying plant-based with this easy, no-cook recipe.
Allergens
Nuts (cashews)
Ingredients
- 4 large ripe tomatoes, sliced
- 1 cup raw cashews, soaked overnight
- 2 cups fresh basil leaves
- 3 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper, to taste
Instructions
- Drain and rinse the soaked cashews.
- In a food processor, blend the cashews, half of the basil leaves, minced garlic, and a pinch of salt until smooth and creamy. Set aside.
- Layer the sliced tomatoes on a serving platter, alternating with spoonfuls of the cashew cheese mixture.
- In the food processor, blend the remaining fresh basil leaves, olive oil, and a pinch of salt to create a pesto sauce.
- Drizzle the basil pesto over the layered tomato and cheese tower, garnishing with additional basil leaves.
Chef’s Insight
The use of fresh basil elevates this dish to a whole new level, adding depth and richness to the flavors.
Notes
Use fresh, ripe tomatoes for optimal flavor and texture.