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A fresh vegan Caprese salad is one of those simple dishes I’ve really missed over the years. While shredded dairy-free mozzarella is fairly easy to find these days, fresh mozzarella alternatives are still surprisingly difficult to come by. But my homemade vegan mozzarella is a total game changer!
Why You’ll Love This Vegan Caprese
My husband and I recently visited Italy, where Caprese salads and fresh mozzarella were pretty much everywhere. Caprese was part of nearly every breakfast buffet. So needless to say, it was about time I got a vegan version up on the blog and this recipe certainly does not disappoint!
The homemade dairy-free mozzarella is sliceable and has the soft texture (and mild flavor) you expect from fresh mozzarella. The cheese is layered with juicy, in-season heirloom tomatoes and fresh basil, which creates all the authentic flavors and textures of a classic Caprese!
Ingredients for The Salad
Heirloom Tomatoes
I highly recommend using big colorful heirloom tomatoes here. They tend to be juicier and more flavorful. But you can definitely use regular Roma tomatoes or other varieties. The most important part is that they are ripe and in-season since they add a bulk of the flavor.
Fresh Basil
Fresh basil leaves are scattered and tucked between the tomatoes.
Balsamic Glaze & olive oil
Opt for a thick, high quality balsamic glaze and a really good extra virgin olive oil. The balsamic adds a bit of tang and sweetness. The oil adds lots of flavor so use a good one!
Homemade Vegan Mozzarella
This recipe uses my homemade vegan mozzarella cheese which makes sliceable balls. I don’t recommend subbing in shredded dairy-free mozzarella here. You can see what you need to make the homemade version in the image below.
Serving + Other Variations
To serve, layer the sliced tomatoes and vegan mozzarella on a large platter, alternating between the two. Place fresh basil leaves between the slices, then drizzle everything with balsamic glaze and good-quality extra virgin olive oil to taste.
Finish with flaky sea salt and voilà! This salad is best assembled right before serving while the tomatoes and basil are fresh.
You can also use the same ingredients in a few different ways:
- Caprese Skewers: Thread cherry tomatoes, small vegan mozzarella balls, and folded basil leaves onto skewers, then drizzle with olive oil and balsamic glaze just before serving.
- Caprese Sandwich: Spread vegan pesto on thick sourdough slices or ciabatta buns, then layer on the tomatoes, mozzarella, and basil. Add balsamic glaze and flaky salt before closing the sandwich.
- Caprese Panini: Assemble the sandwich as described above, then brush the outside of the bread with olive oil and grill until golden and crisp.
- Caprese Toast: Pile the tomatoes, mozzarella, and basil onto toasted sourdough for a quick open-faced version.
More Dairy-free Recipes
Vegan Caprese Salad
Rate this RecipeIngredients
- 1 recipe fresh vegan mozzarella balls, or use store-bought like Miyoko’s
- 2 large heirloom tomatoes
- ¼ cup fresh basil leaves
- 1-2 tbsp balsamic glaze, to taste
- 1-2 tbsp high-quality extra virgin olive oil
- Flaky sea salt, to taste
- Fresh cracked black pepper, optional – to taste
For A Caprese Sandwich
- ¼ cup vegan pesto
- 4 thick slices sourdough bread, or 2 ciabatta buns
Instructions
- Prepare the vegan mozzarella according to the recipe, then chill until completely set. Once chilled, slice the mozzarella balls into rounds.
- Slice the tomatoes into rounds about the same thickness as the mozzarella.
- Arrange the tomato and mozzarella slices on a serving platter, alternating between the two. Tuck the fresh basil leaves between the slices.
- Drizzle with balsamic glaze and extra virgin olive oil, then finish with flaky sea salt to taste. Add pepper if desired. Serve immediately.
- To Turn Everything Into Caprese Sandwiches: Lightly toast the sourdough or ciabatta (optional). Spread the vegan pesto over the bread, then layer with the sliced mozzarella, tomato, and fresh basil. Drizzle with a little balsamic glaze and olive oil, sprinkle with flaky sea salt, then close the sandwiches and serve.
Did You Make This?
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Did You Make This Vegan Caprese Salad?
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