Y’all…
I am super excited about this vegan food product that I want to tell you about. Now you all know that I’m pretty much off cheese and that includes vegan cheese. I can live without it and most of the time I use it to recreate a similar mouth-feel for nostalgia’s sake.
But the hubs and I went to Carrefour and we were looking around to see what, if any, new vegan food products they might have. We found a couple, actually and I’ll tell you about another one later. Today we’re talking about vegan mozzarella. I’m not talking about the bricks or the shreds, I’m talking the good stuff. Vegan buffalo mozzarella, I guess?
This is a “ball” of vegan mozzarella and the moment I saw it, I knew exactly what I was going to do with it. Vegan Caprese Salad. I mean, it’s the perfect use for it, right?
Taste
That’s the big question everyone has when it comes to vegan cheese, right? Does it taste the same? The answer in this case, as always, is no. It doesn’t taste the same. It tastes better because it’s cruelty-free with no lingering side effects for the majority of humans who have a hard time processing dairy foods.
But it is GOOD. Really good. The flavor is the same, the texture is smooth and soft too. I haven’t tested meltability yet, but the flavor is totally on point.
This is a quick and easy vegan salad recipe that mostly follows the traditional Caprese salad recipe with two differences. Instead of basil leaves, I made some fresh basil pesto and I skipped the oil altogether in the basil and the drizzle on top…but you don’t have to.
If you find vegan mozzarella, this is a great way to make something delicious and satisfying without a lot of work.
Kitchen Tools:
*Cutting board
*Kitchen knife
Ingredients:
*Heirloom tomatoes
*Vegan mozzarella
*Vegan pesto (oil free or not)
*Balsamic vinegar
*Bread (optional)
Instructions:
*Preheat oven if you’re going to have some rustic bread on the side. Roast it until it’s warm, about 2 or 3 minutes
*Make vegan pesto if you’re going that route. Get the recipe here.
*Slice tomatoes and mozzarella
*Gather your plates and drizzle balsamic vinegar on the bottom and top with a smear of basil pesto.
*Lay down the tomato and mozzarella slices in a circle, layering them half on top of each other and top with more basil pesto. Drizzle with more balsamic if you desire.
*Garnish with red pepper flakes and serve with warm bread for a quick and easy vegan lunch that will satisfy your appetite until dinner.
What’s your favorite vegan mozzarella brand?
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The Spicy Spatula 
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