8 December 2022


almond ricotta:

  • 450 gr blanched almonds
  • 20 ml nutritional yeast
  • 30 ml lemon juice
  • 200 ml water
  • 100 ml olive oil, extra virgin
  • 8 gr garlic (2 garlic cloves)
  • 5 gr salt

basil oil:

  • 5 gr basil, organic
  • 200 ml olive oil
  • 5 gr nutritional yeast

balsamic reduction:

  • 300 ml balsamic vinegar


for the almond ricotta, blend all the ingredients until smooth.
for the basil oil, bring a large pot of water to a boil, put the basil and plunge it into the boiling water. let sit for one minute, then plunge the herbs into an ice water to stop the cooking. blend the basil with olive oil and nutritional yeast.
for the balsamic reduction, add the vinegar to a very small saucepan, and bring to a gentle boil. reduce the heat and simmer, stir until the vinegar is thick and reduced, about 8 minutes. let cool.

ingredients for the caprese:

1 big tomato, sliced into thin layers
30 gr almond ricotta
15 gr basil oil
10 gr balsamic reduction
50 gr Bi Nevi Deli Mox, sliced into thin layers


spread almond ricotta to your plate, add a slice of tomato, then add a slice of mox, repeat until finished. drizzle basil oil and balsamic reduction on top. sprinkle with salt and pepper, and serve immediately.