Vegan Caprese Skewers With Balsamic Glaze – A Fresh, Easy Party Appetizer
These vegan caprese skewers are fresh, colorful, and perfect for any gathering. They deliver all the bright, classic flavors of caprese—juicy tomatoes, fragrant basil, and creamy “mozzarella”—without any dairy. A simple balsamic glaze ties everything together with a sweet, tangy finish.
They’re quick to assemble, easy to serve, and look beautiful on a platter. Whether you’re hosting a party or prepping a simple snack, these skewers fit the bill.
Vegan Caprese Skewers With Balsamic Glaze - A Fresh, Easy Party Appetizer
Ingredients
Method
- Prep your vegan “mozzarella.” If using store-bought vegan mozzarella balls, drain and pat dry.If using tofu, press it for 15–20 minutes to remove excess moisture, then cut into bite-size cubes. You can toss tofu in a little olive oil, salt, and lemon zest for extra flavor.
- Make the balsamic glaze. Add balsamic vinegar and maple syrup to a small saucepan. Bring to a gentle simmer over medium heat and cook for 6–10 minutes, stirring occasionally, until it reduces by about half and lightly coats a spoon.Remove from heat and add a pinch of salt. Let it cool; it will thicken slightly as it rests.
- Season the tomatoes and “mozzarella.” In a bowl, combine tomatoes and vegan mozzarella (or tofu). Drizzle with olive oil, a pinch of salt, and pepper.Add lemon zest if using. Toss gently to coat without crushing the tomatoes.
- Assemble the skewers. Thread one tomato, one basil leaf (fold larger leaves in half), and one mozzarella ball or tofu cube onto each skewer. Repeat to fill the skewer.Aim for 2–3 sets per skewer for a more substantial appetizer, or keep it simple with one of each for bite-size pieces.
- Plate and finish. Arrange the skewers on a platter. Drizzle with balsamic glaze just before serving. Add a final sprinkle of flaky sea salt and a twist of black pepper for a clean, glossy finish.
- Serve immediately. These are best enjoyed fresh when the basil is aromatic and the glaze is silky.
What Makes This Special
Traditional caprese gets a plant-based twist by using vegan mozzarella or marinated tofu for that creamy, satisfying bite. The skewers format makes them portable, mess-free, and ideal for sharing.
A homemade balsamic glaze adds restaurant-level flair with minimal effort. Best of all, no oven is required, and the entire recipe comes together in minutes. It’s a fresh way to eat more plants without compromising flavor.
Ingredients
- 1 pint cherry or grape tomatoes (choose a mix of red and yellow for color, if you like)
- 1 cup vegan mozzarella balls (store-bought, drained) or 8 oz firm tofu, cut into 1-inch cubes
- 1 big bunch fresh basil (small to medium leaves are best)
- 2–3 tablespoons extra-virgin olive oil
- Flaky sea salt and freshly ground black pepper, to taste
- 1–2 teaspoons lemon zest (optional, for brightness)
- Toothpicks or short wooden skewers (about 20–24)
For the Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1–2 tablespoons maple syrup (or agave nectar), to taste
- Pinch of salt
How to Make It
- Prep your vegan “mozzarella.” If using store-bought vegan mozzarella balls, drain and pat dry.If using tofu, press it for 15–20 minutes to remove excess moisture, then cut into bite-size cubes. You can toss tofu in a little olive oil, salt, and lemon zest for extra flavor.
- Make the balsamic glaze. Add balsamic vinegar and maple syrup to a small saucepan. Bring to a gentle simmer over medium heat and cook for 6–10 minutes, stirring occasionally, until it reduces by about half and lightly coats a spoon.Remove from heat and add a pinch of salt. Let it cool; it will thicken slightly as it rests.
- Season the tomatoes and “mozzarella.” In a bowl, combine tomatoes and vegan mozzarella (or tofu). Drizzle with olive oil, a pinch of salt, and pepper.Add lemon zest if using. Toss gently to coat without crushing the tomatoes.
- Assemble the skewers. Thread one tomato, one basil leaf (fold larger leaves in half), and one mozzarella ball or tofu cube onto each skewer. Repeat to fill the skewer.Aim for 2–3 sets per skewer for a more substantial appetizer, or keep it simple with one of each for bite-size pieces.
- Plate and finish. Arrange the skewers on a platter. Drizzle with balsamic glaze just before serving. Add a final sprinkle of flaky sea salt and a twist of black pepper for a clean, glossy finish.
- Serve immediately. These are best enjoyed fresh when the basil is aromatic and the glaze is silky.
How to Store
- Short-term: Store assembled skewers (without the glaze) in an airtight container for up to 24 hours.Add the glaze right before serving to keep the basil vibrant.
- Glaze: Keep leftover balsamic glaze in a sealed jar in the fridge for up to 2 weeks. Rewarm gently if it gets too thick.
- Advance prep: You can marinate the tofu/vegan mozzarella and wash/dry the basil ahead of time. Assemble a few hours before guests arrive for best texture.
Why This is Good for You
- Plant-forward and light: This appetizer is packed with produce and healthy fats, not heavy cream or cheese.
- Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats that support heart health.
- Antioxidants: Tomatoes bring lycopene and vitamin C, while basil has anti-inflammatory compounds and a lovely aroma that makes eating more veggies easy.
- Balanced flavor, less sodium: A touch of balsamic glaze adds sweet-tangy depth so you can go lighter on salt without sacrificing taste.
Pitfalls to Watch Out For
- Over-reducing the glaze: If you cook it too long, it can turn sticky or bitter.Pull it off the heat when it lightly coats a spoon.
- Wet tofu or mozzarella: Excess moisture can water down the flavors. Pat dry well and press tofu thoroughly.
- Wilted basil: Basil bruises easily. Keep it dry, handle gently, and add the glaze right before serving.
- Salting too early: Salt draws moisture from tomatoes and can make the skewers soggy.Season lightly and closer to serving time.
- Unripe or mealy tomatoes: Choose firm, sweet cherry or grape tomatoes. Taste one before assembling to make sure they’re good.
Alternatives
- Swap the “mozzarella”: Use marinated tofu, baked tofu cubes, or vegan bocconcini. For a creamy option, try small balls of vegan feta or a cashew-based mozzarella.
- Change up the herbs: Basil is classic, but mint adds a refreshing twist.For a peppery kick, add a small arugula leaf to each skewer.
- Add fruit: A cube of watermelon, mango, or cantaloupe pairs beautifully with basil and balsamic for a summery variation.
- Flavor boosts: Sprinkle with toasted pine nuts, crushed pistachios, or a pinch of red pepper flakes. A dusting of lemon zest is great for brightness.
- Different glaze: Use a store-bought balsamic reduction for convenience, or try a pomegranate molasses drizzle for a tart-sweet spin.
- Make it entree-sized: Thread bigger skewers and serve over a bed of arugula with extra glaze as a light lunch.
FAQ
Can I make these a day ahead?
Yes, but for best results, assemble the skewers without the glaze and store them in an airtight container. Drizzle the balsamic glaze and add final seasoning just before serving to keep the basil fresh and the tomatoes juicy.
What’s the best vegan mozzarella for this?
Look for vegan mozzarella pearls or a block designed to be eaten cold (not just for melting).
Brands vary by region, so choose one with a mild, creamy flavor. If you can’t find it, marinated firm tofu is a reliable, tasty option.
How do I prevent the glaze from getting too thick?
Reduce over medium heat and watch closely after the 5-minute mark. Pull it as soon as it lightly coats the back of a spoon.
If it thickens too much as it cools, whisk in a splash of warm water to loosen it.
Can I make this oil-free?
Yes. Skip the olive oil and simply season with salt, pepper, and lemon zest. The balsamic glaze and basil still deliver plenty of flavor.
What kind of skewers should I use?
Short wooden skewers or sturdy toothpicks work well.
If the skewers are rough, quickly run them through warm water to prevent splintering. For larger portions, use 6–8 inch skewers and stack more ingredients.
How do I keep basil from browning?
Use fresh, dry leaves and assemble close to serving time. Avoid refrigerating basil when possible; cold temps can cause browning.
If you must chill the skewers, let them sit at room temperature for 10–15 minutes before serving.
Can I use regular balsamic vinegar instead of a reduction?
You can, but it will be sharper and runnier. A quick reduction with a bit of maple syrup gives you a glossy finish and more balanced flavor that clings to the skewers.
Wrapping Up
Vegan Caprese Skewers with Balsamic Glaze bring fresh, familiar flavors in a simple, party-ready package. They’re easy to prep, beautiful on a platter, and endlessly customizable.
Keep this recipe in your back pocket for last-minute hosting, weekday snacking, or a light appetizer that always hits the mark.
