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Summer Salad With Vegan Bocconcini FTR

Summer Salad With Vegan Bocconcini

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1 cup cashews (raw, soaked 6 hours, drained & rinsed)
  • 2 Tbsp lemon juice (approx 1/2 lemon)
  • 1/2 tsp sea salt (or more to taste)
  • stevia (a touch)
  • 1/2 Tbsp filtered water (or more, depending on humidity)
  • 2 ears corn (fresh, sliced off cob)
  • 1 cup cherry tomatoes (fresh, sliced in half)
  • 4 nectarines (cut into bite-sized pieces)
  • 1/3 cup chives (chopped)
  • handful cilantro (chopped, save some for garnish)
  • 1 lemon (juice of)
  • 1/4 cup olive oil (extra virgin)
  • sea salt (to taste)
  • black pepper (to taste)
  • 1 cup bocconcini (above)

Method
 

  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.
  4. Gently toss corn, tomatoes and nectarines together.
  5. Stir together chopped scallion, cilantro & lemon juice
. Next, whisk in olive oil.
  6. Season dressing with sea salt & fresh cracked pepper to taste
.
  7. Pour 3/4 of dressing over corn/tomato/nectarine mixture and gently toss.
  8. Top salad with fresh mozzarella balls and drizzle remaining dressing over mozzarella balls.
  9. Garnish with a bit of leftover chives & cilantro.