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Pesto and Vegan Mozzarella

Serves: 1–2
Time to prepare: 10 mins
Dietary requirements: Dairy-free, Egg-free, Vegan


  • 1 ball vegan mozarella

Vegan pesto

  • 2 cups basil leaves
  • ½ cup pine nuts (or walnuts)
  • 1 clove garlic
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • ½ tsp sea salt


  • 4 roma tomatoes
  • 1 cup basil leaves
  • Ciabatta or focaccia roll, or bread of choice


  1. Prepare the vegan pesto first. Combine basil leaves, pine nuts, and garlic in the food processor and pulse until well incorporated.
  2. Add nutritional yeast, sea salt, and lemon juice and pulse until combined.
  3. Slowly add in olive oil a little at a time while the food processor is running to thin out the pesto.
  4. Once thoroughly combined, set pesto aside for later. You can place it in the refrigerator to thicken it a little more for easy spreading.
  5. Create sandwich by toasting the bread before spreading on the pesto and layering on top slices of the mozzarella, tomatoes and basil leaves.


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