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.

5 from 1 vote

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Prep Time: 20

Total Time: 20

Servings:

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

US Customary - Metric

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