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Vegan Caprese Salad

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.
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Calories: 332kcal
Author: Sarah McMinn

Ingredients

Caprese Salad

  • 8 ounces fusilli pasta
  • 2 tablespoons olive oil
  • 1 ½ 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

  • ¾ cup fresh basil, packed
  • ¼ cup raw cashews
  • 2 tablespoons nutritional yeast
  • juice of 1 lemon
  • 2 garlic cloves
  • salt, to taste
  • 2-3 tablespoons olive oil

Instructions

  • To make the basil pesto combine ¾ 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.
  • 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.
  • 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

Calories: 332kcal | Carbohydrates: 37g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Sodium: 196mg | Potassium: 271mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 10.1mg | Calcium: 42mg | Iron: 1.7mg