Insalata caprese — that perfect arrangement of mozzarella, tomatoes, and basil dressed in olive oil and balsamic, gives me a serious case of salad envy. But to further complicate things, I’m not a fan of store-bought vegan mozzarella. But who cares when it’s so easy to whip up a creamy and decadent sweet pea and cashew vegan ricotta, to slather over big juicy slabs of the best tomatoes that summer has to offer!
Don’t be stingy with the fresh basil, and try to use high-quality extra-virgin olive oil and the sweetest balsamic vinegar you can find, for this unforgettable way to relish peak summer tomatoes.
Pro tip: stuff the cherry tomatoes with the "ricotta" and chiffonade the basil for an ultra-fresh and gorgeous summertime appetizer!
Herbed Pea Ricotta, Tomatoes & Basil