Creamy Mozzarella with Pesto and Tomato

Servings: 2
Prep. Time: 15 minutes

This creamy mozzarella, served with homemade pesto and tomato, is a quick and easy dish to make for lunch, or as a side salad


  • 2 mozzarella balls
  • 150ml mozzarella water
  • 100g cashew nuts
  • 50ml soy cream
  • 6 small tomatoes, can be different varieties
  • Dried red bell pepper
  • Sea salt

For the Pesto:

  • 2 bunches fresh basil
  • 1 bunch fresh flat-leaf parsley
  • 100g toasted pine nuts
  • 1 clove garlic, peeled
  • 200ml olive oil


  1. Add all the ingredients for the pesto in to a bowl. Using the 3 in 1 Hand Blender, with the BLENDING SHAFT attached, process until smooth and set aside.
  2. Shred 1 ball of the mozzarella in a bowl and set aside.
  3. In another bowl, add the other ball of mozzarella, mozzarella water, cashew nuts and the soy cream. Using the 3 in 1 Hander Blender, with the BLENDING SHAFT attached, blend until the mixture is thick and creamy, to make a sauce.
  4. Remove any stalks from the tomatoes and cut them in half. Then arrange the tomato halves in two bowls.
  5. Add a dollop of the mozzarella sauce to each bowl and top with the shredded mozzarella.
  6. Drizzle over the pesto and season with the dried bell pepper and salt, before serving.