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.
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- ½ cup unflavored and unsweetened non-dairy milk
- 3 tablespoons tapioca starch
- 2 tablespoons lemon juice
- 1 garlic clove
- 1 teaspoon salt
- ¼ cup coconut oil, melted
- ½ cup balsamic vinegar
- 2 tablespoons organic brown sugar or coconut sugar
- 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
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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.
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Add the coconut oil and blend until fully incorporated.
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Transfer the mixture to a small saucepan and place over medium heat.
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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.
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Let the pot sit for a few minutes until the mixture is cool enough to handle.
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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.
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Place the balsamic vinegar and sugar into a small saucepan and place it over medium heat.
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Bring the mixture to a simmer and allow to cook, stirring occasionally, until thick and syrupy, about 5 minutes.
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Remove the pot from the heat and allow the mixture to cool. It will continue to thicken up as it does.
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Remove the mozzarella from the fridge and cut it into ¼ to ½ inch thick slices.
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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.
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Serve.