Vegan Caprese Salad Recipe Info
This is an original artisan emerald & ivory vegan caprese salad recipe. The Caavakushi team decided to reimagine the Italian classic by creating a unique cold set brine method for the vegan mozzarella cheese. Instead of using standard cashews, we use a base of blanched almonds and silken tofu to achieve a stark white colour and a delicate, milky texture that slices perfectly. The balsamic glaze is deepened with a hint of dried fig to provide a sophisticated, jammy sweetness that pairs beautifully with the acidity of the tomatoes.
Servings: 2 portions
Total Time: 3 hours & 30 minutes (includes setting time for the cheese)
Prep Time: 40 minutes active work
Setting Time: 2 hours & 50 minutes (inactive)
Nutritional Information (per serving):
– Calories: 365 kcal
– Carbohydrates: 24g
– Protein: 12g
– Fat: 26g
– Fibre: 7g
Vegan Caprese Salad Recipe Ingredients
Hand-Pressed Almond-Silk Mozzarella:
– 150 grams of blanched almonds (soaked in boiling water for 1 hour then drained)
– 100 grams of firm silken tofu (drained of all excess water)
– 120 ml of filtered water
– 2 tablespoons of tapioca starch
– 1 teaspoon of kappa carrageenan (a vegan friendly seaweed-based setting agent for a snap texture)
– 1 tablespoon of lemon juice
– 1/2 a teaspoon of fine sea salt
Fig-Infused Balsamic Glaze:
– 150 ml of balsamic vinegar
– 1 dried fig (very finely minced)
– 1 tablespoon of maple syrup
Salad Assembly:
– 2 large Heirloom tomatoes (sliced into thick rounds)
– 1 bunch of fresh basil leaves
– 2 tablespoons of extra virgin olive oil
– 1 teaspoon of fresh lemon juice (for drizzling)
– 1/2 a teaspoon of fine sea salt
– 1/4 teaspoon of freshly cracked black pepper
– 1/2 a teaspoon of mixed dry herbs (oregano, marjoram & thyme)
Vegan Caprese Salad Recipe Cooking Instructions
1. Ivory Mozzarella Cheese: Place the soaked and drained blanched almonds into a high-speed blender with the filtered water and blend until a thick, smooth almond milk is formed. Strain this through a fine-mesh nut bag to remove any grit. Return the smooth almond milk to the blender and add the silken tofu, tapioca starch, carrageenan, lemon juice, and salt. Then blend it until it turns to liquid.
2. Thermal Set: Pour the mixture into a small saucepan over medium heat. Whisk constantly. As the mixture reaches 80°C, it will suddenly thicken into a stretchy, glossy mass. Continue to cook and stir for 2 minutes to ensure the setting agents are fully activated. Transfer the mixture into a cylindrical glass container (to create circular slices later) and smooth the top.
3. Cold Brine Bath: Place the container in the refrigerator for at least 2 hours. Once firm, pop the plant-based mozzarella out of the mold and place it into a bowl of cold water mixed with a pinch of sea salt for an additional 30 minutes. This creates the weeping milky exterior characteristic of fresh buffalo mozzarella.
4. Fig-Balsamic Glaze Reduction: While the cheese sets, combine the balsamic vinegar, the minced dried fig, and the maple syrup in a small saucepan. Simmer over low heat for 15 to 20 minutes until the liquid has reduced by half and coats the back of a spoon. Strain out the fig pieces to leave a smooth, thick, glossy dark glaze. Let it cool completely.
5. Tomato Base: Slice your large tomatoes into thick rounds. Place them on a paper towel for 2 minutes to remove excess moisture. In a small jar, whisk together the olive oil and the 1 teaspoon of fresh lemon juice.
6. The Layering Process: Remove the ivory vegan mozzarella cheese from its brine and pat it dry. Use a very sharp, wet knife to slice it into rounds of equal thickness to the tomatoes. On a flat platter, arrange the slices of tomatoes underneath the slices of mozzarella. Add fresh basil leaves generously to the dish.
7. Seasoning & Infusion: Lightly drizzle the olive oil and lemon juice mixture over the arranged slices. Evenly sprinkle the fine sea salt, the freshly cracked black pepper, and the mixed dry herbs over the top. The dry herbs will hydrate slightly in the oil and lemon juice, releasing their fragrance.
8. Final Garnish: Just before serving, take your cooled fig-infused balsamic glaze and drizzle it in a thin, elegant zigzag pattern across the entire dish. The dark glaze against the white cheese and red tomatoes creates a striking visual contrast. Serve immediately while the cheese is cool and the tomatoes are at room temperature.
Vegan Resources
- Caavakushi Vegan Food Recipes
- Caavakushi Vegan Drinks Recipes
- Caavakushi Vegan Newsletter & Free 7 Day High-Protein Vegan Meal Plan
- Vegan Stuff Podcast With Caavakushi
- Caavakushi Vegan Search Engine
- Best Vegan Recipe Books
- Best Vegan Wines & Alcohol
- Best Vegan Food & Supplements
Tell Us How You Feel
We want to know how you feel about the site, blog articles, and our recipes. Comment below and let us know your thoughts. Snap a quick picture or video clip of your recreation of our recipes and tag us on social media #Caavakushi #Caavakushirecipe #Caavakushimeal. We can’t wait to see how you added your special touch to our recipes. Help a fellow vegan out by posting your recipes on our vegan forum and make some new plant-based friends. Our podcast has something for everyone, from vegan activists to vegan businesses and plant-based celebrities.
If you like it, help us out by letting us know by leaving a review and 5 stars. Thanks in advance! (really appreciate it.) Oh, and we almost forgot to tell you that we’re giving away our 7-day high-protein vegan meal plan for free for a limited time only when you sign up for our vegan newsletter. Get yours now before it’s too late!
