Vegan Caprese Salad with Pesto

This Vegan Caprese Salad is made with fresh basil pesto, heirloom cherry tomatoes, and vegan mozzarella for a refreshing and delicious meal that can be made in under 30 minutes.

Prep Time
20 mins
Total Time
20 mins
Course: Salad
Cuisine: Italian
Keyword: Vegan Caprese Salad
Servings: 6
Calories: 332 kcal
Author: Sarah McMinn
Caprese Salad
  • 8 ounces fusilli pasta
  • 2 tablespoons olive oil
  • 1 1/2 cup cherry tomatoes, halved
  • 1 cup fresh basil, chopped
  • 4 oz vegan mozzarella, cubed (optional)
  • 1 batch basil pesto, recipe to follow
  • juice of 1 lemon
  • salt and pepper, to taste
Basil Pesto
  1. To make the basil pesto combine 3/4 cup basil, cashews, nutritional yeast, lemon juice, and garlic in a food processor and blend until well combined. With motor running, slowly add olive oil and blend for 30 more seconds until mostly smooth. Salt to taste and refrigerate until ready to use.
  2. In a large stockpot bring 6 cups of water to boil. Stir in pasta and light boil for about 10 minutes, until cooked all the way through. Strain noodles with a colander and rinse them with cold water.

  3. Transfer noodles to a large bowl and toss in olive oil. Stir in basil, cherry tomatoes, and vegan cheese (if using). Toss with basil pesto and serve immediately or store in the refrigerator in an airtight container for up to 5 days.
Nutrition Facts
Vegan Caprese Salad with Pesto
Amount Per Serving
Calories 332 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Sodium 196mg9%
Potassium 271mg8%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 550IU11%
Vitamin C 10.1mg12%
Calcium 42mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.