Guys, I’m feeling pretty cheesy lately. Not my usual rewriting 80’s tunes so they’re all about my recipes cheesy (well, I mean, always that, but also), I’ve been having some fun making vegan cheese. Last week I made some feta out of tofu. This week, it’s cashew mozzarella. Oh, and there’s more to come! Vegan Caprese sandwiches (and pizzas and salads) have long been a favorite of mine, but in the past I’ve stuck with spreadable cheese or ricotta, because those types of vegan cheese easy and pretty darn tasty. But I started experimenting with cashew mozzarella last year (some results here and here), and you know what? It’s easy and tasty too!
Cashew mozzarella starts out like lots of other cashew-based cheeses — blend up your cashews with some non-dairy milk and seasonings. But you’ve got to include the secret ingredient to giving it that squishy fresh mozzarella texture: tapioca starch. Once everything is blended, add some coconut oil. This helps the cheese to firm up in the fridge and gives it a little bit of meltiness.
Next, transfer everything to a saucepan and heat it up for a few minutes. Whisk it the whole time and watch it slowly change texture. It’ll start to get thick and clumpy. Once it starts pulling away from the sides of the pan, it’s ready. Transfer it to a mold to chill until it sets.
While the mozzarella sets, make your balsamic reduction. Just add a bit of brown sugar to some balsamic vinegar and simmer for a few minutes until it’s thick and syrupy. This will add a bit of sweetness and some zip to the sandwiches. After a couple of hours the mozzarella should be set. Slice it up.
Stuff it into a baguette with some fresh basil, and tomato slices, then drizzle everything with your balsamic reduction.
Tips for Making Perfect Vegan Caprese Sandwiches
If you’re short on time, you can set the cheese quicker by popping it in the freezer. Just keep a close eye on it so it doesn’t freeze solid — it’ll be tough to thaw it evenly in a hurry! Use refined coconut oil if you don’t want any coconut flavor in your cheese. I used unrefined because I actually like that little bit of coconutty taste. If you eat oil free or are just looking to reduce the fat and/or calories, you can skip/reduce the amount of coconut oil. The cheese just won’t quite firm up as much or have the same cheesy mouthfeel. Prefer a warm sandwich? Try layering the fillings for this in some sturdy sliced bread and grilling it up like a grilled cheese!
