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Vegan Salad

Vegan Caprese Salad


Vegan Caprese Salad

Vegan Caprese Salad

Vegan Caprese Salad Vegan Caprese Salad
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 80 calories 12 fat
Rating: 5.0/5
( 1 voted )


  • 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

vegan ingredients

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.

cook the cheese

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.

Serve immediately.

vegan caprise salad

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