Burrata-Style Cashew Caprese with Heirloom Tomatoes, Basil Oil & Smoked Sea Salt
Ingredients
- For the Cashew “Burrata”: 1 1/2 cups raw cashews, soaked
- 1/2 cup water (plus more as needed)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 small garlic clove (optional)
- 1/2 to 3/4 teaspoon fine sea salt
- For the Basil Oil: 1 packed cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- Pinch of salt
- For Assembly: 3–4 ripe heirloom tomatoes, sliced
- Smoked sea salt (or flaky sea salt + a pinch of smoked paprika)
- Freshly ground black pepper
- Fresh basil leaves, for garnish
- Balsamic glaze (optional)
- Crusty bread (optional, for serving)
Instructions
- Soak the cashews. Cover cashews with hot water and soak 30–45 minutes (or overnight in cool water). Drain and rinse.
- Blend the “burrata.” In a high-speed blender, combine soaked cashews, 1/2 cup water, olive oil, lemon juice, vinegar, garlic (if using), and salt. Blend until silky-smooth. Add water a tablespoon at a time if needed. You’re aiming for thick yogurt/ricotta texture—lush but scoopable.
- Chill to set. Transfer to a bowl, cover, and chill at least 1 hour. It will thicken as it cools.
- Make basil oil. Blend basil, olive oil, and a pinch of salt until bright green and loose. For the glossiest finish, strain through a fine sieve, pressing with a spoon. (No need if you like it rustic.)
- Slice the tomatoes. Cut the heirlooms into thick slices and arrange on a platter. Season with a pinch of salt and black pepper.
- Assemble. Spoon generous mounds of the cashew “burrata” over the tomatoes. Drizzle with basil oil. Finish with smoked sea salt, more pepper, and basil leaves. Add a light swirl of balsamic glaze if you like a sweet-acid pop.
- Serve. Enjoy right away with crusty bread to scoop up the creamy bits and herby oil.