Vegan Caprese Salad

There are a few things that don’t work without cheese – pizza, enchiladas, and caprese salads. That is, until you try this caprese salad with homemade vegan cheese!

6 servings

Recipe Categories:

Salads Vegan Quick & Easy

Updated: Sun, 03/25/2018 - 7:20am



  • ¾ cup unsweetened non-dairy milk
  • ½ cup water
  • Juice of half a lemon
  • ¾ cup raw cashews, soaked
  • 3 Tablespoons psyllium husks
  • 1½ Tablespoons nutritional yeast


  • 6 tomatoes
  • 3 avocados
  • 1 bunch fresh basil
  • 2 cloves of garlic, minced
  • 1½ Tablespoons cold-pressed extra virgin olive oil
  • Real salt, to taste


  1. Blend all mozzarella ingredients together at high speed until smooth.
  2. Pour mozzarella mixture into a container or bowl and refrigerate for a few hours to set.
  3. Once set, slice mozzarella, tomato and avocado into ¼-inch thick slices.
  4. Arrange slices in a row, alternating between mozzarella, tomato and avocado.
  5. Slice the fresh basil thinly and scatter over salad.
  6. Combine olive oil, garlic and salt to taste, and drizzle mixture over salad.