Ingredients
Directions
Make the mozzarella: Prepare your cheese mold, such as a 7x11” loaf pan or a 5x7” glass dish. Line it with parchment paper so that the parchment paper sits flat on the bottom of the dish (for smooth cheese cubes).
Add all ingredients into a food processor or blender and blend until creamy. Add the liquid to a small saucepan and cook over medium-high heat, whisking constantly for 5 minutes until it starts to thicken. Important: Don’t walk away during this process! Keep whisking or stirring to prevent the cheese from sticking to the pot. Once it starts to thicken, transfer the cheese mixture to your cheese mold and spread it out evenly with a spatula.
Place in the refrigerator for 3 hours or overnight to set. Once the cheese has set, remove it from the cheese mold by pulling up on the parchment paper and placing it on a cutting board. Slice the cheese into your desired size cubes.
Make the balsamic glaze: To a small saucepan add vinegar and maple syrup. Bring to a boil; then turn down to a simmer and reduce for 25 minutes or until the balsamic becomes thick and shiny. As the vinegar is reducing, stir occasionally to prevent it from burning. Be mindful not to overcook the glaze, as it will begin to harden into a balsamic candy.
Make the kebabs: Thread the mozzarella cubes, basil leaves, and cherry tomatoes onto 18 skewers (depending on the size of your skewers). Depending on the size of the basil leaves you may need to fold them in half before threading. Each kebab should have two pieces of mozzarella, two tomatoes, and two basil leaves, in alternating layers.
Arrange the Vegan Caprese Kebabs on a serving platter and drizzle with the desired amount of balsamic glaze, if desired.
Enjoy!
Chef's Notes
Substitutions
In place of cashews, try sunflower seeds, blanched walnuts, or sustainably sourced pine nuts.
In place of vegan mozzarella, use a dairy-free cheese of your choice.
In place of tomatoes, try roasted red peppers.
In place of agar-agar powder use 1 tablespoon of agar-agar flakes.
To reduce the amount of sugar in this recipe, reduce the amount of maple syrup to 1 tablespoon or omit the balsamic glaze entirely.
Prep Ahead
Prepare the vegan mozzarella ahead of time. Store in the refrigerator for 5–7 days.
Prepare the balsamic glaze ahead of time. Store in an airtight container in the refrigerator for up to 10 days.
Storage
Store Vegan Caprese Kebabs in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Make the mozzarella: Prepare your cheese mold, such as a 7x11” loaf pan or a 5x7” glass dish. Line it with parchment paper so that the parchment paper sits flat on the bottom of the dish (for smooth cheese cubes).
Add all ingredients into a food processor or blender and blend until creamy. Add the liquid to a small saucepan and cook over medium-high heat, whisking constantly for 5 minutes until it starts to thicken. Important: Don’t walk away during this process! Keep whisking or stirring to prevent the cheese from sticking to the pot. Once it starts to thicken, transfer the cheese mixture to your cheese mold and spread it out evenly with a spatula.
Place in the refrigerator for 3 hours or overnight to set. Once the cheese has set, remove it from the cheese mold by pulling up on the parchment paper and placing it on a cutting board. Slice the cheese into your desired size cubes.
Make the balsamic glaze: To a small saucepan add vinegar and maple syrup. Bring to a boil; then turn down to a simmer and reduce for 25 minutes or until the balsamic becomes thick and shiny. As the vinegar is reducing, stir occasionally to prevent it from burning. Be mindful not to overcook the glaze, as it will begin to harden into a balsamic candy.
Make the kebabs: Thread the mozzarella cubes, basil leaves, and cherry tomatoes onto 18 skewers (depending on the size of your skewers). Depending on the size of the basil leaves you may need to fold them in half before threading. Each kebab should have two pieces of mozzarella, two tomatoes, and two basil leaves, in alternating layers.
Arrange the Vegan Caprese Kebabs on a serving platter and drizzle with the desired amount of balsamic glaze, if desired.
Enjoy!
