Servings: 8
Calories per serving: 186 kcal
Ingredients:
- 16 ounces Vegan mozzarella cheese, sliced
- 3-4 vine ripe tomatoes, sliced
- ⅓ cup fresh basil leaves
- Flaked sea salt, to taste
- Ground pepper, to taste
- Drizzle of olive oil
Balsamic Reduction:
- 1 cup balsamic vinegar
- 1 tablespoon allulose confectioners (optional)
Instructions:
- Prepare the Balsamic Reduction:
- In a saucepan, combine the balsamic vinegar and allulose (if using). Whisk to combine.
- Simmer the mixture on low heat, whisking often, for 12-15 minutes or until it is reduced by half. Be careful not to rush this step to avoid burning the vinegar. Set aside and allow to cool.
- Prepare the Salad:
- While the balsamic reduction is simmering, wash and slice the tomatoes and vegan mozzarella cheese.
- Arrange the tomato slices on a large serving plate, overlapping them in a circle.
- Place a slice of mozzarella cheese and a basil leaf between each slice of tomato.
- Assemble the Salad:
- Drizzle the assembled tomatoes and mozzarella with olive oil.
- Season with freshly ground black pepper and flaked sea salt.
- Serve:
- Once the balsamic reduction has cooled, drizzle it over the tomatoes and mozzarella.
- Serve the Caprese salad immediately.
- Storage:
- Store any leftovers in an airtight container in the refrigerator. The balsamic reduction can be stored separately in an airtight jar for up to 1 month.
Notes:
- Vegan mozzarella cheese: You can make your own by blending soaked cashews, coconut yogurt, lemon juice, almond or rice milk, salt, nutritional yeast, and tapioca starch until smooth, then cooking until thickened.
- The balsamic reduction recipe makes enough for 2 servings of Caprese salad. Macros are calculated based on half the batch used for one salad.
Nutritional Facts (per serving):
- Calories: 186 kcal
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 13g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 12g
Enjoy your delicious Caprese Salad with Balsamic Reduction!