Can I make caprese sandwich with cashew mozzarella [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make caprese sandwich with cashew mozzarella [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is caprese sandwich with cashew mozzarella [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does caprese sandwich with cashew mozzarella [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Caprese Sandwich With Cashew Mozzarella
[Vegan]

TR By: The Surznick Common Room

Author Bio

Easy and budget-friendly vegan comfort food. The Surznick Common Room is co-written by Sarah and Nick,... Read More

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Caprese Sandwich With Cashew Mozzarella [Vegan]

There is nothing quite like a grilled cheese sandwich. Gooey, melty cashew mozzarella is sandwiched between two buttery slices of Italian bread with an easy balsamic vinaigrette dressing, fresh lettuce, and thick slices of tomato. Behold, the vegan Caprese sandwich! Because everything is better when you put it on bread.

Ingredients You Need for Caprese Sandwich With Cashew Mozzarella [Vegan]

For the Cashew Mozzarella:

1/4 cup cashews, soaked overnight
1 cup hot water
2 tablespoons, plus 2 teaspoons tapioca flour
1 tablespoon nutritional yeast
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic powder

For the Sandwich:

Italian bread
Tomato
Fresh basil
Cashew mozzarella
Balsamic vinaigrette (recipe below)

For the Vinaigrette:

Balsamic vinegar
Extra virgin olive oil
Salt
Black pepper

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How to Prepare Caprese Sandwich With Cashew Mozzarella [Vegan]

To Make the Cheese:

Combine all ingredients in a blender, and blend until liquid.
Heat in a small saucepan on low heat, stirring constantly.
The mixture will start to form clumps. Continue stirring until thick and stretchy.

To Make the Vinaigrette:

Combine equal parts red wine vinegar and extra virgin olive oil.
Add a pinch of salt and black pepper.
Whisk to combine.

Assemble the Sandwich:

Cut 2 thick slices of your bread.
On one slice, brush with the vinaigrette, on the other slice, add a thick layer of the vegan cheese.
Top with tomato slices and fresh basil leaves.
Grill in a hot, buttered skillet to your liking.