I posted a photo of this recipe I made months ago on Instagram and promised I would post the recipe on the blog soon after… Well, it’s a bit late but here it is!
One of my all-time favourite lunches, made vegan. Oh and by the way, you absolutely don’t need to own a or grill to make this because I own neither! You can simply use a dry frying pan and a spatula instead.
I used to love Cafe Nero’s tomato, basil & mozarella paninis and really had a craving for them so decided to make my own version. And I’m delighted to say – it’s just as delicious!
The creamy, stretchy mozarella cheese is made from cashews and if you’re new to veganism or simply can’t have dairy and are missing cheese – you have got to try this.
You can find my basic cashew cheese sauce recipe here and this version is the exact same but with the addition of tapioca flour (or arrowroot powder) which makes it gooey and stretchy.
Perfect for toasted sandwiches, pizza and pasta dishes!
I mean. Just look…
And there are so many variations you can try, really you can add anything you want. I’m going to try it with a bit of dairy-free pesto next time and maybe some sun-dried tomatoes for a stronger flavour.
The cashew mozarella is the star of the recipe. First of all, the flavour is incredible and so hard to believe it’s not dairy.
Then the addition of tapioca flour (or arrowroot powder) and a quick stir on the hob turns it into a bubbling, gooey, stretchy concoction which makes the perfect cheese for toasted sandwiches and also, by the way, an amazing pizza topping!
This is based on my original Cashew Cheese Sauce which I urge you to try, if you haven’t tasted cashew cheese before. It will convert even the biggest of cheese-addicts.
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Vegan Caprese Panini
This vegan panini with tomatoes, basil and mozzarella makes an easy, satisfying lunch - no sandwich press required!
Ingredients
- 2 panini or ciabatta rolls
- 2 large tomatoes
- 2 handfuls of fresh basil
For the mozarella
- 75 g ½ cup cashews, soaked in water for a couple of hours or overnight
- 2 cups water
- 3 heaped tbsp arrowroot powder
- 2 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- (optional but recommended) 3 tbsp nutritional yeast
- (optional) 1 tbsp miso paste
Instructions
To make the cashew mozarella
- Add the soaked cashews to a blender with the rest of the ingredients and blend until smooth.
- Transfer to a saucepan and stir on a medium heat for a couple of minutes until the mixture starts to bubble and turn stretchy.
- Remove from the heat.
To make the paninis
- Cut the panini rolls lengthways and spread some cashew mozarella on both sides.
- Cut the tomato into thin slices and assemble onto one side of the panini and top with a few fresh basil leaves.
- Sandwich the two halves together and either cook in a panini press/grill or place on a dry frying pan on a medium heat and press down, using a spatula, for about 2 minutes on each side.
- Cut the panini's in half and serve!
Miranda says
As some others commented, I followed the cheese recipe exactly and it came out WAY too thin—I left it on the stove for 20+ minutes hoping it would thicken but it didn’t. I noticed the other cheese recipe you linked has twice the cashews and half the liquid. Are you sure 2 cups of water is the correct amount for the mozzarella? I really want to figure this out because your pictures look amazing!!
Rachel says
I followed this recipe exactly and the “cheese” came out much more like a thin soup than anything with a cheese consistency. I think a lot less water should go into the blender.
Aimee says
Hi Rachel, if it’s too thin, it needs to cook more until it thickens and turns stretchy. Was it not thickening up in the pan at all? What starch did you use to thicken?
Denise Tarbox says
Fantastic. I had all the ingredients except arrowroot so used corn starth. It was declicus, but the mozzarella was more of a thick sauce than a stringy cheese. I made a double batch so will use the rest fo mac and cheese, chips and queso (by adding green chiles), and pizza.
Aimee says
I’m so glad you liked it! The sauce is great for so many things.
Alicia says
Can you please tell me how much cashews are in this recipe? Thank you so much.
Candace Logan says
Not sure what I did wrong, but thus turned out horribly for me. The cheese was just not good and definitely nothing like mozzarella. Was fun though and inexpensive to try, but wouldn’t recommend it.
Lina says
If I already have chashewpaste at home and only need to add the spices, wasabi etc, how much paste would I have to add to the mentioned quantity of ingredients?
Aimee says
No wasabi! (unless you want it very spicy :)) But you can use maybe 3 generous spoonfuls per panini? However much you like, really. Let me know if you enjoy it!
Tam says
Hi Aimee just wondering can cornstarch be used instead of tapioca flour? Is the quantity the same. Love your recipes!
Lynn says
If I make lasagna with this cheese, can I freeze the casserole and then reheat? Will it lose any of it’s taste or texture? Thanks.
Michaela says
Aargh, mine isnt stringy or setting. Mayhave to use as s bechemel sauce in a lasagne coz i know its tasty x x
Aimee says
It might just need a higher heat or more cooking time? Either way, still use it in the paninis – it’s delicious! And yes – works nicely in lasagne too :)
Michaela says
No doubt it will be used.
Would it be too late once cold to reheat? Might try with a little
Thank you Aimee x
Aimee says
Nope it can still be saved if you wanna try heating it up again! Maybe add some more arrowroot too? I usually keep a big batch in the fridge and heat it up to make it slightly stretchy before using :-) Enjoy x
Michaela says
Fab, I’ll definately try that x
Herc says
It’s an awesome vegan panini recipe.
I love that cashew mazzarella.
Thank you for sharing Aimee.
Aimee says
So glad you enjoyed it, thank you for letting me know :)
paula rothman says
is the water for saoking only or do you also add 2c water to the soaked cashews? please clarify.
Aimee says
Hi Paula, sorry for the confusion, you use the water for blending.
Emily says
What is a cup of water in U.K. Measurements? Need to make this!
Aimee says
around 240ml :-) Let me know how it goes!
Alisa Fleming says
I had a sandwich JUST like this at a gluten-free restaurant in Sacramento once – it was amazing! Now I can make it at home …
Mel | avirtualvegan.com says
My husband had always wanted a panini maker so I bought hime one for Christmas last year. We use it a lot. It makes sandwiches so much more interesting! I need to try this now with your cashew mozz. It looks delish!
Sophia | Veggies Don't Bite says
I LOVE paninis!!! And caprese is one of my fave flavor combos. So fresh and delicious but fulfilling.
Dianne's Vegan Kitchen says
This sandwich looks AMAZING! That cheese is calling my name!
Linda from Veganosity says
This looks amazing!! Love that stretchy cheese.
Trinity Bourne says
Wowzers – that looks insanely delicious.
Kelly Mahan says
Omg, this looks sooo delicious! I love caprese salad, so of course I’ll love this recipe too. Thank you for sharing it!
Jenn says
This looks so good! Those fresh tomatoes, vibrant basil, and that gooey stretchy cheese!!! I need this ASAP!
johanna @ green gourmet giraffe says
Wow I love the simplicity of this – I have tried a similar mozzarella but mine had coconut oil in it which I am not so keen on so now I think I need to try it without any oil.
All That I'm Eating says
This looks so good. That cashew mozzarella sounds amazing too.
Nicole says
Wow, you nailed this!! I can’t get over that first picture; I really thought it was melted dairy cheese! Awesome recipe!