Introduction
I love caprese salad. Caprese salad is a staple in my family. It’s one of those dishes that is quick and easy to make. We would always pair it with smoked salmon. I’m sure you know how difficult it is to be around all of your favorite dishes with your family and not eat them. Sometimes I’ll go ahead and eat the meat or eat the dairy because I know it isn’t often that I’m consuming it. Everything is in moderation right?! I’m so happy that I came across this cashew mozzarella cheese. It’s the perfect substitution for a vegan caprese salad.
What is a good substitute for mozzarella in caprese salad?
If you’ve been looking for a mozzarella substitute for your pizzas, salads, or any other dish. LOOK NO FURTHER! I’m such an advocate for this delicious plant-based mozzarella cheese. The vegan cheese that I’m talking about is made by a company called MiYOKO’S. I do not know the sorcery that these people did to create this cheese, nor do I care. All I know is that their ingredients are clean and the cheese itself is delicious. My mom didn’t even taste the difference, of course until I told her it was made from cashews 😂🤣
I know what you’re thinking. Yes, this mozzarella would be perfect on a pizza! I have a recipe for an alkaline vegan flatbread that doubles as a vegan pizza dough. It kind of reminds me of a flatbread from Panera Bread.
What is Caprese salad made of
Caprese salad is an Italian dish that is made of fresh mozzarella cheese, tomatoes, and basil. It is topped with a drizzle of either olive oil or balsamic vinaigrette. While there are different variations of Caprese salad, the traditional version is very simple.
You’ll see people including avocados and different leaves of lettuce in alternative variations. I’ve even seen people include walnuts. As with anything, take inspiration from recipes and then go make them your own!
Let’s get into how to make this delicious salad!
Ingredients for Vegan Caprese Salad
One block of MiYOKO’S cashew mozzarella cheese
6 plum tomatoes
Organic balsamic vinergrette
Fresh or dried basil (optional)
Fresh spinach leaves or some form of lettuce. (Butter lettuce was used in the video above)
Directions: It’s almost too simple!
Slice your plum tomatoes uniformly
Slice your cashew cheese uniformly
Arrange your items on a glass dish. I like to begin taking things one row at a time.
Add your lettuce, followed by a slice of tomato, followed by a slice of mozzarella cheese. If you’re using fresh basil incorporate it into your sequence.
Follow the sequence into the row is completed before switching to the next row.
Once the next row begins, I like to switch the sequence up a bit just to add a little depth to the dish. This is optional.
Continue compiling your rows until the dish is complete.
If you’re incorporating dried basil into your dish, sprinkle in a few dashes here.
Finish the dish with a drizzle of organic balsamic vinaigrette or an olive oil drizzle if you prefer!
Enjoy!
Before you go,
The alkaline vegan diet can be considered as a partial fast. I’ve created a free eBook for you that goes into everything you need to know about fasting. In this eBook, you’ll learn the history of fasting, how to properly prepare for a fast, as well as how to properly break a fast. There are different types of fasting. All of which we explore in this eBook. The refeeding phase of a fast is so important. This is why I recommend people undergo a six-week alkaline vegan detox. Which essentially is a Daniel fast, only alkaline! Thanks for reading!
-Aiyaken Sarai <3
This blog post was written without the assistance of AI
