5 from 4 votes
Two Vegan Caprese Sandwiches with Tomato, a Bunch of Basil and Water Glass in the Background
Vegan Caprese Sandwiches
Prep Time
10 mins
Cook Time
15 mins
Soak + chill time
5 hrs
Total Time
25 mins
 

These crave-worthy vegan caprese sandwiches are stuffed with (easy to make!) homemade cashew mozzarella, fresh basil, and juicy summer tomatoes, all drizzled in a zippy balsamic reduction.

Course: Sandwich
Cuisine: American, Italian
Keyword: basil, cashews, tomatoes
Servings: 4
Calories: 519 kcal
Author: Alissa Saenz
Ingredients
For the Cashew Mozzarella
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1/2 cup unflavored and unsweetened non-dairy milk
  • 3 tablespoons tapioca starch
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • 1 teaspoon salt
  • 1/4 cup coconut oil, melted
For the Balsamic Reduction
  • 1/2 cup balsamic vinegar
  • 2 tablespoons organic brown sugar or coconut sugar
For the Sandwiches
  • 1 baguette, cut into 4 sections, or 4 long sandwich rolls, sliced open
  • 1 large or 2 medium tomatoes, sliced
  • 1 cup fresh basil leaves
  • Salt and pepper to taste
Instructions
To Make the Cashew Mozzarella
  1. Place the cashews, milk, tapioca starch, lemon juice, garlic and salt into the bowl of a food processor fitted with an S-blade. Blend until smooth.

  2. Add the coconut oil and blend until fully incorporated.

  3. Transfer the mixture to a small saucepan and place over medium heat.

  4. Slowly heat the mixture, whisking constantly. It should begin to thicken up. Remove from heat once the mixture becomes very clumpy and pulls away from the sides of the pot, after about 5 minutes of cook time.

  5. Let the pot sit for a few minutes until the mixture is cool enough to handle.

  6. Transfer the cashew mixture to a sheet of parchment paper and roll it into 6 to 8 inch long a log shape. Place it on a plate and transfer it to the fridge to chill for about 2 hours, until set.

To Make the Balsamic Reduction
  1. Place the balsamic vinegar and sugar into a small saucepan and place it over medium heat.

  2. Bring the mixture to a simmer and allow to cook, stirring occasionally, until thick and syrupy, about 5 minutes.

  3. Remove the pot from the heat and allow the mixture to cool. It will continue to thicken up as it does.

To Assemble the Sandwiches
  1. Remove the mozzarella from the fridge and cut it into 1/4 to 1/2 inch thick slices.

  2. Stuff the baguette sections or sandwich rolls with cashew mozzarella, fresh basil and tomato slices. Drizzle with the balsamic reduction and sprinkle with salt and pepper to taste.

  3. Serve.

Nutrition Facts
Vegan Caprese Sandwiches
Amount Per Serving (1 sandwich)
Calories 519 Calories from Fat 278
% Daily Value*
Fat 30.9g48%
Saturated Fat 15.2g76%
Sodium 926mg39%
Potassium 425mg12%
Carbohydrates 52.1g17%
Fiber 2.9g12%
Sugar 8.8g10%
Protein 11.7g23%
Calcium 90mg9%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.