Summer is finally here and what a perfect salad to enjoy outside with friends and sunshine. Not only is this salad packed with unbelievable taste and nutrition but it looks so elegant. Very easy to piece together. Very simple ingredients. Pair with some arugula or other yummy greens. Happy sunshine!
Vegan Caprese Salad
16 fresh basil leaves
16 slices of cucumber
1 Tbsp olive oil
pinch of salt
Mozzerella ‘Cheese’ Filling
¾ cup pinenuts
½ cup garbanzo beans (from can)
2 Tbsp nutritional yeast
¼ tsp salt
2 cloves minced garlic
squeeze ½ fresh lemon
For each caprese salad, we are going to layer with 2 tomato slices, 2
basil leaves, 2 cucumbers and a heaping spoonful of our amazing vegan
mozzarella cheese. To get there you’ll need to slice your tomatoes
into about 16 x 2 cm thick slices. Rinse your basil leaves but do not
chop. We are going to use the full basil leaves and slice your
cucumbers thinly. Set all your pieces aside to be assembled later
once we finish blending the cheese.
In a food processor (or blender), add your garbanzo beans, olive oil,
minced garlic, squeeze of lemon, salt, nutrtional yeast, and
pinenuts. This may take a bit of coaxing to get everything to blend
smoothly. You can always add a touch of water or extra lemon but do
not over hydrate your cheese. No one wants runny cheese!
To assemble a beautiful caprese salad, start with a tomato then add a
basil leaf cucumber and a heaping spoonful of the mozzarella cheese
(about 1 ½ to 2 Tbsp. Worth)…on top of the cheese add a basil leaf
tomato and a cucumber. Sprinkle with a bit of olive oil sea salt
maybe even black pepper if you desire. Repeat. Options to serve with
a bit of arugula on top each (tastes amazing together!).