Summer Salad With Vegan Bocconcini
Summer Salad With Vegan Bocconcini
Prep
30min
Total
30min
Servings
4
Ingredients
12
Level
Easy
Prep
30min
Total
30min
Servings
4
Ingredients
12
Level
Easy
Recipe by:Juliane Porter
Summer Salad With Vegan Bocconcini
Prep:30minTotal:30minServes:4
Ingredients
Mozzarella Balls (Bocconcini)
Salad
Directions
Mozzarella Balls
  1. Blend 1 cup soaked cashews, 2 Tbsp lemon juice, 1/2 tsp sea salt (or up to 1 tsp to taste) and 1/2 to 1 full Tbsp filtered water (start with less as you can always add more) in a food processor until smooth, scraping down sides of bowl as necessary.
  2. Dump mozzarella cheese mixture into a container and place in freezer for 10 or 15 minutes to firm up or in fridge for a couple of hours.
  3. Once the cheese has firmed up, use a small melon ball sized spring-handled scooper to easily create tiny balls. Place all the mozzarella balls on a plate and put back into the freezer or fridge to keep firm while creating your salad.
Salad
  1. Gently toss corn, tomatoes and nectarines together.
  2. Stir together chopped scallion, cilantro & lemon juice
. Next, whisk in olive oil.
  3. Season dressing with sea salt & fresh cracked pepper to taste
.
  4. Pour 3/4 of dressing over corn/tomato/nectarine mixture and gently toss.
  5. Top salad with fresh mozzarella balls and drizzle remaining dressing over mozzarella balls.
  6. Garnish with a bit of leftover chives & cilantro.
Ingredients
Mozzarella Balls (Bocconcini)
Salad
Directions
Mozzarella Balls
  1. Blend 1 cup soaked cashews, 2 Tbsp lemon juice, 1/2 tsp sea salt (or up to 1 tsp to taste) and 1/2 to 1 full Tbsp filtered water (start with less as you can always add more) in a food processor until smooth, scraping down sides of bowl as necessary.
  2. Dump mozzarella cheese mixture into a container and place in freezer for 10 or 15 minutes to firm up or in fridge for a couple of hours.
  3. Once the cheese has firmed up, use a small melon ball sized spring-handled scooper to easily create tiny balls. Place all the mozzarella balls on a plate and put back into the freezer or fridge to keep firm while creating your salad.
Salad
  1. Gently toss corn, tomatoes and nectarines together.
  2. Stir together chopped scallion, cilantro & lemon juice
. Next, whisk in olive oil.
  3. Season dressing with sea salt & fresh cracked pepper to taste
.
  4. Pour 3/4 of dressing over corn/tomato/nectarine mixture and gently toss.
  5. Top salad with fresh mozzarella balls and drizzle remaining dressing over mozzarella balls.
  6. Garnish with a bit of leftover chives & cilantro.
Directions
Mozzarella Balls
  1. Blend 1 cup soaked cashews, 2 Tbsp lemon juice, 1/2 tsp sea salt (or up to 1 tsp to taste) and 1/2 to 1 full Tbsp filtered water (start with less as you can always add more) in a food processor until smooth, scraping down sides of bowl as necessary.
  2. Dump mozzarella cheese mixture into a container and place in freezer for 10 or 15 minutes to firm up or in fridge for a couple of hours.
  3. Once the cheese has firmed up, use a small melon ball sized spring-handled scooper to easily create tiny balls. Place all the mozzarella balls on a plate and put back into the freezer or fridge to keep firm while creating your salad.
Salad
  1. Gently toss corn, tomatoes and nectarines together.
  2. Stir together chopped scallion, cilantro & lemon juice
. Next, whisk in olive oil.
  3. Season dressing with sea salt & fresh cracked pepper to taste
.
  4. Pour 3/4 of dressing over corn/tomato/nectarine mixture and gently toss.
  5. Top salad with fresh mozzarella balls and drizzle remaining dressing over mozzarella balls.
  6. Garnish with a bit of leftover chives & cilantro.
Notes

Summer Salad With Vegan Mozzeralla Balls