Tomato Caprese With Almond Ricotta
Vegan caprese salad with creamy homemade almond ricotta, peak-season tomatoes, fresh basil, and flaky sea salt. Finished with olive oil and an optional sweet balsamic reduction. Simple, fresh, and ready in about 20 minutes.
Ingredients
For the ricotta:
- 1 1/2 cups slivered almonds
- 1/2 cup warm water
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
For the salad:
- Balsamic reduction see note
- 4 large vine ripened tomatoes
- Maldon or coarse sea salt
- Olive oil for drizzling
- Fresh black pepper
- 2 cups fresh basil leaves
Instructions
- Make the ricotta. Place the almonds in a high speed blender and pulse into crumbs. Add the remaining ricotta ingredients and blend until thick and pasty, with a ricotta-like texture. Use a rubber spatula to transfer to a well-sealed container, and chill until ready to use.
- Assemble the salad by using a spoon to drizzle balsamic reduction on a plate in a circular motion. Place tomatoes on the balsamic.
- Dollop on almond ricotta. Drizzle on olive oil and sprinkle with Maldon. Grind some fresh black pepper over everything. Top with fresh basil leaves and serve immediately.
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