Caprese Bites
Creamy Bites with Dairy-Free Depth
These spheres combine different plant-based “cheese” elements into a frozen preparation that adds richness, acidity and playful form to the tomato plate. The freezing process allows the mix to set in molds, giving precise shape and a clean presentation.
Ingredients (yields about 12–15 small spheres)
50 g plant-based cream cheese
50 g plant-based mozzarella
50 g plant-based yogurt
50 g oat milk
4 g nutritional yeast
2 g salt
Method
Heat: Warm the oat milk in a saucepan over medium heat.
Melt in: Add the cream cheese, mozzarella, yogurt, nutritional yeast and salt. Stir until the mixture is smooth and fully melted.
Blend: Give the mixture a quick pulse with a hand blender to ensure it is perfectly smooth and free of lumps.
Transfer: Pour into a pastry or squeeze bottle for easier handling.
Mold and freeze: Fill silicone sphere molds with the mixture. Freeze overnight until fully solid.
Unmold: Gently release the spheres from the molds.
Glaze: Dip the frozen spheres into the hot tomato glaze, repeating several times to build up a mirror coating.
Notes & Plating Tips
Nutritional yeast: Adds umami and depth, mimicking aged cheese notes.
Texture: Freezing creates a firm exterior that holds shape; once plated, the spheres soften slightly, becoming creamy inside.
Glazing tip: After dipping, a small “tail” of glaze may remain where the sphere was held. Once set, trim it carefully with a small knife to achieve a perfectly smooth finish.
Plating use: Once glazed, the cheese spheres are plated together with yellow and orange tomatoes. The spheres mimic red cherry tomatoes, blending in visually while surprising the diner with their creamy, savory filling.
A small element with big impact, combining visual harmony with a burst of savory depth.
