Vegan Mozz Stuffed Cherry Tomatoes

These Vegan Mozz Stuffed Cherry Tomatoes are delicate, delicious, and definitely a show stopper at your next party. At least that’s how it was for me. But then again, I don’t know if I really count because mine was a party of one. I would have liked for my family to have had some of these appetizers too, but I ate them. Every single one. Well, I think Adee might have slipped in one without me looking and exclaimed how fabulous they were. Then I hid them. I’m selfish like that.

Delicate Cherry Tomatoes stuffed with delicious vegan mozzarella cheese topping.

Shawn and I were at a reception recently with an alluring spread of bite-sized morsels. I love, love love being a vegan, but there are these minuscule moments when I take pause. Like the night we were at that reception. It’s hard looking at an elegant display of food and knowing you can’t have any of it.

Well, wait a minute. There was hummus. And that hummus was surrounded by veggies. That made me smile.

And there was something else that made me feel kind of happy…in a sneaky kind of way. I noticed a tray of cherry tomatoes stuffed with mozzarella cheese at the corner of the table. A big, devious, Cheshire grin crept across my face. I inched closer to that tray of tomatoes. Took in the smell of the balsamic vinaigrette drizzled over the top.

Don’t worry. I didn’t eat any of them. When you’ve been vegan for awhile, cheese made from cow’s milk is not that tempting. It has a rubbery texture to it that is really hard to stomach…unless you’re a baby cow.

A tray of little tomatoes stuffed with vegan mozzarella makes a great appetizer

Oh sorry. I sound like I’m preaching. I promise you, I’m not. It’s true I am passionate about veganism and know that it is a great choice for me. And I’m so glad to hear from my readers that they enjoy vegan dishes too. But if it’s a new thing for you, I would much rather you try veganism because you want to out of a willing spirit rather than feeling guilted into it by someone who’s on a soap box. All I’m saying is after you’ve adjusted and have enjoyed vegan alternatives to standard cheese for years? Nothing else will do!

So when I was at that fancy reception and saw that beautiful tray of appetizers with a ray of light dancing around the edges of the tomatoes, I smiled because I knew it would be my next vegan dish. And it was. And it was good.

Vegan Mozz Stuffed Cherry Tomatoes


  • 20 – 30 Cherry Tomatoes
  • 1/2 Serving Vegan Mozzarella Sauce (see recipe below)
  • 1 tablespoon of Balsamic Vinegar
  • 1 teaspoon agave nectar
  • 1 teaspoon ground flax seed
  • dash of ground pepper and sea salt


  1. Slice a thin piece off the bottom of the cherry tomatoes so they’ll sit nice and upright on the serving platter.  
  2. Cut around the core of the top of the cherry, creating an opening that you will eventually fill. Carefully scoop out the seeds and all that tomato goo. It’s amazing how much goo is inside a little tomato like that!
  3. Use a small spoon or icing bag with decorative tip to stuff each tomato with some Vegan Mozzarella Sauce, being sure to stack some over the top of the tomato.
  4. In a small bowl combine the balsamic vinegar, agave nectar, and flax seed. Allow that to sit for a minute so the flax seed can thicken.
  5. Place your stuffed tomatoes on a serving tray and drizzle the top of each tomato with the Balsamic Vinaigrette.
  6. Lightly season by sprinkling ground pepper and sea salt over the top of the tray.
  7. Refrigerate until ready to serve.
  8. You might want to have a second batch of cherry tomatoes handy in case you’re like me and “accidentally” eat the whole tray before anyone gets some.

Vegan Mozzarella Sauce


  • 1 16 ounce package of firm or extra firm tofu, drained
  • 1/4 cup mild miso
  • 1/4 cup nutritional yeast flakes
  • 1/4 cup olive oil
  • 1/4 cup pine nuts (optional, but recommended)
  • 2 cloves of garlic, peeled and roughly chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon ground flax seed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano


  1. Cut the tofu into three large pieces and wrap in a kitchen towel or paper towels to press some of the liquid out of the tofu. You don’t have to work at this too long, just a good, strong press on each piece.
  2. Add the remaining ingredients into the food processor and pulse for several seconds, up to a minute to allow the ingredients to become nice and smooth.
  3. Place in a lidded container and refrigerate while waiting to use it. This will help the sauce firm up a bit.

You should have more than enough Vegan Mozzarella Sauce for this recipe, but don’t waste the leftovers! You can either make more cherry tomatoes, halve the Vegan Mozz recipe, or you can use it in some other inspired recipe. I love adding some to my favorite red sauce and serving over pasta; the two combined make a delightful Creamy Red Sauce.


Updated by Marly · Permalink