Heirloom Tomato & Cress Salad With Macadamia Buffala Mozzarella Recipe (Vegan) Info
This Heirloom Tomato & Cress Salad with Macadamia Buffala Mozzarella recipe features handmade, stretchy, and creamy vegan mozzarella balls. These are served over vibrant heirloom tomatoes and fresh cress, finished with a unique tropical smoked dressing.
Serves: 4
Total Time: 2 hours 40 minutes (includes setting time)
Prep Time: 30 minutes (plus overnight nut soaking)
Cook Time: 10 minutes (for the cheese base)
Nutritional Information (per serving):
– Calories: 345 kcal
– Carbohydrates: 18 g
– Protein: 7 g
– Total Fat: 29 g
– Saturated Fat: 4 g
– Fibre: 5 g
Heirloom Tomato & Cress Salad With Macadamia Buffala Mozzarella Recipe (Vegan) Ingredients
Handmade Preserved Lemon Macadamia Mozzarella Ingredients
– 120g of Raw Macadamia Nuts soaked in water overnight and drained.
– 60g of Silken Tofu for a smooth, high-protein creaminess.
– 180ml of Filtered Water.
– 3 Tbsp of Tapioca Starch/Flour creates the stretch.
– 1 tsp of Kappa Carrageenan a seaweed-based setting agent (essential for the snap).
– 1 Tbsp of White Miso Paste for umami and depth.
– 1/2 a tsp of Preserved Lemon Peel very finely minced.
– 1 tsp of Fresh Lemon Juice for a bright finish.
– 1/2 a tsp of Sea Salt adjust to taste.
The Salad & Smoked Pineapple Vinaigrette
– 4 Large Heirloom Tomatoes sliced into rounds or wedges.
– 2 handfuls of Fresh Cress snip the tops off just before serving.
– 1/4 cup of Pineapple Juice.
– 3 Tbsp of Extra Virgin Olive Oil.
– 1 Tbsp of Apple Cider Vinegar.
– 1/2 a tsp of Smoked Paprika adds an unexpected campfire note.
– 1 tsp of Nigella Seeds for a nutty, onion like crunch.
Heirloom Tomato & Cress Salad With Macadamia Buffala Mozzarella Recipe (Vegan) Cooking Instructions
1. The Macadamia Mozzarella
– Place the soaked macadamias, silken tofu, water, tapioca starch, kappa carrageenan, miso, lemon juice, and salt into a high-speed blender. Blend on high until the mixture is completely liquid and silky smooth.
– Stir in the finely minced preserved lemon peel by hand (do not blend it, so you get tiny bursts of flavour).
– Pour the mixture into a non-stick saucepan over medium heat. Whisk constantly. After 3-5 minutes, the mixture will suddenly start to clump and then turn into a thick, glossy, stretchy mass. Continue to cook and stir for 2 more minutes to ensure the starches and carrageenan are fully activated.
– Prepare a large bowl with ice water and 1 tsp of salt. Using an ice cream scoop or two spoons, drop blobs of the hot cheese into the ice water. They will firm up instantly. Let them sit in the cold water for at least 2 hours in the fridge to set completely.
2. The Smoked Pineapple Vinaigrette
– In a small jar or bowl, whisk together the pineapple juice, olive oil, apple cider vinegar, and smoked paprika until emulsified.
– Stir in the nigella seeds.
3. The Salad
– Arrange the heirloom tomato slices on a large plate or divide among four plates.
– Remove the macadamia mozzarella balls from the cold water and pat them dry gently. Place one or two balls in the center of the tomatoes. You can tear them open slightly to reveal the creamy interior.
– Scatter the fresh cress generously over the top.
– Drizzle the Smoked Pineapple Vinaigrette over the entire salad. Season with a final pinch of sea salt and fresh black pepper.
Caavakushi Pro Tip: If you want an even more authentic look, store the finished mozzarella balls in a jar of lightly salted water or plant-based milk in the fridge; they will keep their shape for up to 3 days.
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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