Here’s a new vegan recipe coming in hot! I used to love a good tomato and mozzarella caprese salad in the summer, but obviously I can’t have it anymore. Now that I’m obsessed with making my own vegan mozzarella (cashew based, but thinking you could also sub hemp hearts and tofu but still need to test so stay tuned!) After I saw these plump heirloom tomatoes at a local produce stand, I knew I had to try this recipe. Let’s just say this one will be on repeat all summer because it is so refreshing.
- 2 large heirloom tomatoes
- ¼ cup of vegan mozzarella sauce
- 4 tbsp of pesto or vegan brasil dressing or fresh basil leaves
- S+P to taste
- 1 cup raw cashews (soaked for 4-6 hours in warm water or 10 minutes in boiling water and then drained + rinsed)
- 1 cup water
- ½ cup coconut milk
- 1 tsp apple cider vinegar
- 1 clove garlic, minced
- 2 tbsp nutritional yeast
- Black pepper to taste
- Place all ingredients for the vegan mozzarella sauce in a high speed blender or food processor and blend until it’s well combined and liquidy.
- Slice tomatoes into ½ inch slices and arrange them on a plate.
- Drizzle vegan mozzarella sauce followed by the pesto, basil dressing or fresh basil leaves.
- Sprinkle with black pepper + salt and serve!
If you make it, tag me as I love seeing you guys make my creations 🙂 What other summer staples would you like me to “little adapt”?
With Health + Happiness Always,
Jax
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