Vegan Caprese

Caprese is one of my favorite summer treats, but something I generally avoid at all costs because I am very lactose intolerant; soft, cow cheeses like mozzarella are particularly unsettling for my digestive system. Nostalgic for this summertime favorite, I grew eager to create a recipe that still lended that pulled-cheese taste and texture, but without the lactose.

I opted to experiment with a cashew-based cheese because it is incredibly easy to make and cashews are something I always stock in my pantry. I learned that if I add tapioca starch to a cashew blend, then I could find a replacement for that gooey cheese texture that I miss so much.

For those new to tapioca flour, this is a starch made from crushed pulp of cassava root. It’s also gluten-free if that is something you are seeking. Tapioca starch is a great thickening agent to have in the pantry and works as a replacement for corn starch in many cases. Generally you can use 2 T of tapioca flour to replace 1 T cornstarch.

I hope you give this a try! Even dairy lovers love this recipe and could eat it on repeat.

Ingredients (Makes 2 large toasts):

• 2 slices of thick sourdough toast

• Vegan mozzarella (see below)

• 1 heirloom tomato

• Small handful of basil

• Olive oil for drizzling

• Salt and pepper, to taste

Vegan mozzarella:

• 1/2 cup cashews

• 1 cup water (plus 2 more cups for boiling cashews)

• 1 tsp apple cider vinegar

• 2 T nutritional yeast

• 3 T potato starch

• ½ tsp salt

• 1 cup water

Instructions:

Boil cashews in medium saucepan with 2 cups of water, or enough to make sure they are covered, for 10 minutes. Strain cashews.

Add cashews to the blender with one cup of water and put on high speed for 3 minutes until they are completely pulverized.

Add cashew blend back into the emptied saucepan with vinegar, nutritional yeast, and salt. Turn on medium heat and slowly stir in 1 T of tapioca starch at a time. You must stir constantly and vigorously for just a couple of minutes as it will start to coagulate and thicken quickly, giving you the “cheesy” mozzarella texture.

To assemble the capresse, take your gooey “mozzarella” mixture and layer it onto a slice toasted bread. Top with basil fresh basil leaves, sliced tomatoes, a fresh cracking of pepper, a pinch of flakey sea salt, and light drizzle of olive oil.