Add all vegan mozzarella ingredients from step 1 into a blender and blend for about 1 minute or more until you get a very smooth cream.
Then pour the cream into a pan and heat up on high heat. Make sure you stir so it doesn’t burn. Heat up until you get a very thick paste. Then transfer it into a tupperware dish and let set in the fridge for 3 hours. I sometimes speed up the process by putting into the freezer for a shorter time but I have noticed that it sets much better in the fridge. So don’t be as impatient as me 😉
After a few hours the vegan cashew mozzarella should’ve set perfectly and have a softish and bouncy consistency. Slice into slice, like you would do with a mozzarella.
Assemble your insulate caprese.
Alternate vegan mozzarella slices with tomato slices and fresh basil leaves. Season with olive oil, Balsamic vinegar and salt and pepper to taste. Serve with fresh baguette on a hot summer’s day! Enjoy!
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