Vegan Caprese Salad

  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 5m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 2 large tomatoes, preferably vine ripened
  • 1 1/2 to 2 cups Daiya Mozzarella Style Shreds
  • 1/2 cup fresh basil leaves
  • 1 Tbsp. extra virgin olive oil
  • 1/4 tsp. salt, optional
  • 1/4 tsp. black pepper, optional


Step 1

Place 1/8 cup of Daiya cheese in a non-stick skillet and form the cheese into a circle that’s 2 1/2 or 3 inches in diameter. Repeat 1 to 3 more times, depending on how big your skillet is.

Step 2

Cook the cheese over medium heat for 3 minutes. As it’s cooking, you can use a spatula to push the outside pieces of cheese in and shape it even more into a circle.

Step 3

Using a spatula, flip it over and cook for an additional 2 minutes.

Step 4

Move the cooked cheese circles to a cutting board to allow it to cool. Slice the tomatoes into 1/4 inch thick slices. Place the tomatoes on a serving dish and top with a cooked Daiya cheese slice. Place a basil leaf on top of each cheese slice. Drizzle the olive oil on top of the salad and sprinkle with the salt and pepper. Serve immediately.


Bon Appetit!

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