Vegan Caprese
It’s a hot weekend, the quarterfinals are on, and the last thing I want to do is stand over a stove. This is the recipe I keep coming back to: classic caprese, but with a vegan mozzarella that might just be the best version I’ve made.
A lot of my friends have been cutting back on dairy lately, which sent me on a mission to perfect a vegan mozzarella that actually tastes like something you’d want to eat — not just a stand-in. After a few rounds of testing, this one’s it: five ingredients, no cooking, just blend and chill.
The Vegan Mozzarella
Ingredients:
14 oz Nasoya silken tofu, drained
2 tbsp Brightland olive oil
1 tbsp lemon juice
1 garlic clove
2 tbsp nutritional yeast
¾ tsp fine sea salt
1 tsp dried oregano
Instructions:
1. Add everything to a food processor (or you can add to a medium bowl and use an immersion blender). Blend until completely smooth, scraping down the sides as needed.
2. Scoop the mixture onto plastic wrap or into a small bowl and shape into a ball or log.
3. Refrigerate until firm, at least 1 hour, before slicing.
That’s it — no boiling, no stretching curds, no stovetop babysitting. Just blend it, chill it, and let the fridge do the work.
Building the Plate
Once the mozzarella has set, the rest comes together in minutes:
Sliced ripe tomatoes
Sliced vegan mozzarella
Fresh basil leaves
A generous drizzle of Brightland olive oil
That syrupy balsamic that tastes like candy (balsamic glaze)
Flaky salt and cracked pepper
Layer the tomatoes, mozzarella, and basil, then finish with the oil, balsamic glaze, salt, and pepper. Serve immediately, ideally with the game on in the background.
Why This One’s a Keeper
This recipe came out of wanting something simple enough for a lazy summer weekend but still special enough to serve to guests — dairy-free or not. The tofu base keeps things light, the nutritional yeast brings a savory, cheesy note, and the oregano nods right back to the caprese flavors you’re already expecting. Whether you’re hosting a watch party or just want a no-cook dinner on a hot night, this one delivers.
