Buffalo Cashew Mozzarella Caprese
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!
Makes 2 sandwiches
Fully Plant-Based & Dairy-Free!
- 1 Cup Cashews (soaked in boiled hot water for 15 mins)
- 1/2 Cup Plant-Based Milk (I used Maïzly's Original Cornmilk)
- 1 Tbsp Corn Starch
- 1 Tbsp Apple Cider Vinegar
- 2 Garlic Cloves
- 3/4 Tsp Salt
- 1/3 Cup Red Hot Sauce (I used Frank's)
- 2 Tbsp Vegan Butter (Melted)
- 1 Tbsp Balsamic Vinegar
- 1 Tsp Garlic Powder
- 4 Slices Ciabatta (Or sourdouh (enough to make 2 sandwiches))
- 1 Large Tomato (Sliced)
- 1/4 Cup Fresh Basil Leaves
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Balsamic Glaze
- Salt & Black Pepper (To taste)
- 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. - Make the Buffalo Glaze
Whisk together buffalo balsamic glaze ingredients until smooth.
- Prepare Veggies + Bread
Slice tomatoes.
Brush bread slices with olive oil and toast. - 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.
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab