Elegant Vegan Italian Caprese Salad with Basil-Cashew Cream
Discover this exquisite vegan Italian Caprese Salad recipe with a creamy basil-cashew cream, perfect for a light and satisfying lunch. Experience the perfect balance of fresh tomatoes, smooth cashew cream, and aromatic basil leaves artfully plated to tantalize your senses.
Allergens
Cashews, Garlic
Ingredients
- 1. 3 large ripe tomatoes, sliced into 1/2
- inch thick rounds 2. 8 oz fresh mozzarella cheese, sliced into 1/4
- inch thick rounds 3. 1 cup fresh basil leaves 4. 1 cup raw cashews, soaked for at least 2 hours 5. 2 cloves garlic 6. 1/4 cup extra virgin olive oil 7. Salt and pepper, to taste 8. Balsamic glaze, for drizzling (optional) 9. Freshly ground black pepper, for garnish
Instructions
- Drain and rinse the soaked cashews well.
- In a high speed blender or food processor, combine the drained cashews, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
- Transfer the basil cashew cream to a piping bag or a plastic bag with a small hole cut in the corner.
- Arrange tomato slices on a serving platter, slightly overlapping each other.
- Place a slice of mozzarella between two tomato slices and repeat until all ingredients are used.
- Pipe basil cashew cream between the tomatoes and mozzarella to create a beautiful marbling effect.
- Drizzle with balsamic glaze, if desired, and sprinkle freshly ground black pepper over the top.
- Serve immediately and enjoy this sensational vegan Italian Caprese Salad.
Chef’s Insight
Use a mix of colors for tomatoes, such as red, yellow, and orange varieties, to create a visually appealing dish.
Notes
This recipe is best enjoyed at room temperature for optimal flavor and texture.