The bright and tasty classic Caprese salad can be made as a vegan version with homemade “mozzarella”. The vegan “mozzarella” version contains Foodin cashews, nutritional yeast, lemon juice and tapioca starch, which is the secret to this stretchy “cheese”. Enjoy the Caprese salad with Foodin Extra virgin olive oil and balsamic. You can also try the vegan “mozzarella” with bruschetta. 


Vegan “mozzarella” 

3 dl (180 g) Foodin cashews 

3 tbsp Foodin lemon juice 

3 tbsp Foodin nutritional yeast 

4 tbsp tapioca starch 

¾ tsp salt 

2 dl water 


Caprese salad 

4 tomatoes 

Mozzarella, sliced  

About 10 basil leaves 

About 2 tbsp Foodin Extra Virgin olive oil 

About 1 tbsp Balsamic 

Salt and pepper 


Soak the cashews for 2-4 hours so that they soften. You can also speed up the process by soaking the nuts in just boiled water for about 30 minutes. 

Drain and rinse the cashews and add them into a blender with the lemon juice, nutritional yeast, tapioca starch, salt and water. Blend on high speed until the mixture is smooth and creamy. 

Add ice cold water to a large bowl and set aside. 

Pour the “mozzarella” mixture into a saucepan and bring to a boil. Let simmer on low-medium heat stirring for a few minutes. The mixture will become more solid when it simmers. When the mixture is solid and sticky scoop out either small balls or larger pieces and place them in the ice cold water. 

From this amount of mixture you can make about 8 small “mozzarella” balls and one larger one for the salad. 

For the salad slice one large “mozzarella” and arrange the slices with the tomatoes and basil on a serving plate. Drizzle with olive oil and balsamic and season with salt and pepper. 

Store the vegan mozzarella in the refrigerator in cold water for up to 4 days. 

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