Buffalo Cashew Mozzarella Caprese 

Total Time: 1 hr 10 mins
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This Buffalo Cashew Mozzarella Caprese Sandwich is a bold, plant-based twist on the Italian classic! Creamy homemade cashew mozzarella, fresh basil, and juicy tomatoes are layered on toasted ciabatta, then drizzled with a spicy buffalo balsamic glaze that packs a tangy kick. Every bite is cheesy, zesty, and completely dairy-free—perfect for anyone craving comfort food with a gourmet edge. Whether you’re looking for a satisfying vegan lunch, a fun game-day recipe, or a unique caprese upgrade, this sandwich delivers flavor and texture in every bite. I crave it all the time!

Buffalo Cashew Mozzarella Caprese 

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Prep Time 60 mins Cook Time 10 mins Total Time 1 hr 10 mins
Courses:

Description

Makes 2 sandwiches
Fully Plant-Based & Dairy-Free!

Ingredients

Cooking Mode Disabled

Cashew Mozzarella

Buffalo Balsamic Glaze

Caprese Assembly

Instructions

  1. Make the Mozzarella

    Add all cashew mozzarella ingredients to a blender.
    Blend until completely smooth and creamy.
    Pour mixture into a small saucepan over medium heat.
    Whisk  for 3-5 minutes until thick and stretchy.
    Transfer to a dish and freeze for 45 mins-1 hour.

  1. Make the Buffalo Glaze

    Whisk together buffalo balsamic glaze ingredients until smooth.

  1. Prepare Veggies + Bread

    Slice tomatoes.
    Brush bread slices with olive oil and toast.

  1. Assemble Sandwiches

    Slice chilled mozzarella into 1/4-in thick pieces.
    Spread Buffalo Balsamic Glaze on both halves of the bread.
    Layer bottom side toasted bread with tomato slices, fresh basil leaves, mozzarella pieces, salt + black pepper.
    Drizzle with balsamic glaze.