These bite-sized vegan caprese salad skewers combine fresh cherry tomatoes, basil, and vegan mozzarella on handy little sticks. Topped with delicious balsamic glaze, they're fun, flavorful, and fabulous - making them the perfect sidekick to any meal or a delicious appetizer.
Caprese salad isn’t a new concept, but make it vegan, put it on a stick, and you may make people look.
It’s tomato season, and what better way to celebrate than with these vegan caprese salad skewers? The fresh flavor of juicy tomatoes teams up with fragrant basil and creamy vegan mozzarella, all elegantly assembled on skewers. Perfect as an appetizer or a delicious side dish, these skewers show how simple ingredients can make a big impact.
This is a great variation of the classic Italian dish to serve, but for other great simple appetizers at your next gathering, try Grilled Vegan Kebabs and Easy Vegan Panko-Crusted Baked Zucchini Fries.
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Why You'll Love This Recipe
- Ready in about 15 minutes.
- While we adore tomatoes in the summer and fall, thanks to the seasons worldwide, we can enjoy these skewers with their red, white, and green colors as a holiday appetizer, too.
- Skewers make everything more fun to eat - perfect for kids and adults alike or for casual gatherings and dinner parties.
Does Miyokos Mozzarella Taste Like Traditional Mozzarella
Short answer: I think it's similar to traditional fresh mozzarella.
Longer answer: As always, I like to set expectations about vegan alternatives like vegan cheeses, ensuring everyone knows they're delicious in their own right but not always exact replicas of the dairy versions.
That said, Miyoko's Mozzarella is highly praised for its creamy texture and deliciously rich flavor. It is crafted to resemble regular cow's milk mozzarella more closely than buffalo mozzarella, which is traditionally found in caprese salads.
While it might not be a perfect doppelgänger, it's still delicious enough to excite some devoted dairy lovers. I’ve served it at family gatherings, and my non-vegan relatives couldn’t tell the difference between this and the real deal. Sure, it’s a bit pricey for now, but this is the mozzarella you want in your cheese arsenal for special occasions.
Recipe Ingredients
You’ll need the following ingredients to make this delicious, simple vegan caprese salad. See the recipe card for details on quantities.
- Vegan Mozzarella - For this recipe, use the Miyokos Mozzarella block. I find it at Whole Foods, Target, and King Soopers in my area. This soft mozzarella is easy to form into balls and is ideal for placing on a skewer. You can also make your own at home using the vegan mozzarella recipe from the vegan queen of cheese herself, Miyoko Shinner. She has her own YouTube channel where she shares all kinds of recipes.
- Seasoning - Adjust the quantities of the Italian seasoning to suit your tastes. I like the balls herby, so I add plenty of my Homemade Italian Seasoning to this recipe.
- Balsamic Glaze - Balsamic glaze is a rich, sweet, and tangy balsamic vinegar reduction. That said, it is easy to make at home with your favorite balsamic vinegar.
How to Make a Balsamic Reduction at Home
To make balsamic vinegar glaze at home, combine 1 cup of balsamic vinegar with 2-4 tablespoons of brown sugar and simmer for about 20 minutes until it reduces to a thick, syrupy consistency.
Additions and Variations
- Marinate and cube tofu along with the mozzarella for an added protein boost.
- Include pitted Kalamata or green olives for a briny twist.
- Substitute cherry tomatoes with strawberries or grapes for a sweet variation.
How To Make A Vegan Caprese Salad
See the process in pictures here or in the video on the recipe card. As always, see the recipe card for more written directions.
Step 1: Shape the mozzarella balls - Use a melon scooper for even balls then roll with your hands.
Step 2: Place the mozzarella balls, oil, and seasoning in a small bowl and mix gently.
Step 3: Alternate skewering the ripe tomatoes, fresh basil leaves, and vegan mozzarella balls. I usually put two of each ingredient on each skewer.
Step 4: Add the balsamic glaze over all the skewers. Place in the refrigerator to firm up the balls until ready to serve. Optional: Add a pinch of salt, black pepper, and a drizzle of good olive oil over the top.
Recipe Tip
If you find the mozzarella balls a little soft when making the skewers, place them in the fridge or freezer to firm up a bit. Depending on the softness, an hour in the fridge or 20 minutes in the freezer should do the trick.
Serving Suggestions
- Offer a small dish of vegan pesto, like Pistachio Pesto or nut-free Sunflower Seed Pesto for dipping.
- To serve with other vegan Italian recipes, serve with One Pot Vegan Minestrone, Vegan White Lasagna Soup, or Easy Lemony White Bean Soup With Rigatoni.
Vegan Caprese Salad FAQS
Yes, you can assemble the skewers a few hours ahead of time and store them in the fridge. Just wait to drizzle the balsamic glaze until right before serving to keep them fresh. While the flavor remains great, I wouldn't store them overnight if you're serving to guests, as the basil can wilt.
Store leftover skewers in an airtight container in the fridge for 2–3 days, but for best results, serve them fresh, keeping the tomatoes, basil, and mozzarella separate until ready to assemble to avoid soggy tomatoes and wilted basil—skip freezing to preserve texture, and let them sit at room temperature for 15 minutes before serving to enhance flavor.
More Vegan Italian-Inspired Recipes
Got a minute? Dive into the comments and rate this vegan caprese salad to let me know how it turned out for you. Was it a hit? Did you use the Miyokos or another cheese substitute? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Caprese Salad Skewers
Equipment
Ingredients
- 1 package Miyoko's Mozzarella*
- 1 pint cherry tomatoes whole or halved
- 1 cup fresh basil leaves
- 1 tablespoon olive oil extra virgin
- 1 teaspoon Homemade Italian seasoning or store bought
- ½ teaspoon salt to taste
- ⅛ teaspoon black pepper to taste
- 2 tablespoons balsamic glaze for drizzling**
Instructions
- Prep the Ingredients: Wash and dry the tomatoes. For the basil, tear the leaves into single-layer pieces or leave them whole and fold them in half or fourths when adding them to the skewer for a stronger hold.
- Make the Mozzarella Balls: Use a melon baller to scoop up even amounts of the cheese. Then use your hands to roll the mozzarella into bite-sized pieces.
- Season the Balls: In a medium bowl, add the mozzarella balls, olive oil, Italian seasoning, salt, and pepper, and gently coat the balls. If you find they are too soft, refrigerate them for an hour or place them in the freezer for 20 minutes to harden a little.
- Assemble the Salad: On the skewer, alternate the vegan mozzarella ball, cherry tomato, and basil leaves. I like to include 2 of each ingredient on the skewer, as seen in the pictures.
- Finish with Balsamic Glaze: Arrange the skewers on a serving platter or individual plates. Drizzle the balsamic glaze over the top for a beautiful, tangy finish. Optional - drizzle a tiny bit of olive oil over the top.
- Serve: Serve immediately or store them in the fridge to chill. The basil wilts, so do not make it too far ahead if this is for guests.
Samantha Perez says
This was great! What a nice presentation for a caprese salad too. Thanks!
Regi Pearce says
Thank you!