Vegan Caprese Salad
- 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
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.
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.
Using a spatula, flip it over and cook for an additional 2 minutes.
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.