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Finally, the creamy vegan burrata cheese of your dreams. Made from cashews, it’s rich and indulgent, with a cheesy flavor and texture that defies expectations. Best enjoyed with some crusty bread and tomatoes.
Why We Love It
This vegan burrata cheese is easy to make and always a hit. No, it’s not the real thing but it resembles a buffalo burrata in all the right ways. It’s creamy and salty and spreads like a dream on a nice piece of crusty bread. It requires only a handful of ingredients and is honestly satisfying to make. If you want to get even more hooked on vegan burrata, try this insanely delicious fried burrata.
Ingredients
Cashews: These nuts are the powerhouse of vegan cheese. They are nutrient and protein-dense and take up water when soaked making them soft and creamy. Soaking them is the key to making sure your burrata is as creamy as possible.
Nutritional Yeast: is a wonderful flavor additive to give a nice cheesy flavor while adding protein, vital vitamins, and minerals. It’s a great source for B12 as well. Add more or less to this recipe depending on your preference.
Arrowroot: is a healthier alternative to cornstarch and acts as a thickening agent plus it’s gluten-free. It comes from the roots of several plants and has some great health benefits. I prefer it to cornstarch or flour as a thickener as it’s less cloudy and a stronger binder.
Apple Cider Vinegar: gives you a nice tang to your burrata thanks to the fermented apples. I recommend adding more or less depending on your flavor preference.
Agar: is made from red algae, it’s a fantastic thickening and gelling agent. It’s the best vegan alternative to gelatin. I buy mine online as my local grocery stores don’t carry it.
Instructions
- First, you will want to soak your cashews for at least 30 minutes to soften them and make them creamier. Soak up to 2 hours. If you prefer, pour boiling water over them and let them sit for 5 minutes for a faster prep time.
- While the cashews are soaking, gather the rest of your ingredients. Add the dairy-free milk, nutritional yeast, arrowroot powder, agar, salt, and apple cider vinegar to a high-speed blender. You want a blender that won’t leave any small pieces so your burrata is as creamy as possible.
- Once the cashews are done soaking, rinse and drain them and add them to the blender. Blend on high speed until no small pieces remain and the mixture is creamy.
- Assemble your ice bath so you have it ready to go. Things move quickly once you start cooking, so you don’t want to be scrambling. Set out two small bowls and place plastic wrap in them so they are ready for the cheese balls once they are done cooking.
- Over medium-low heat, add your cashew mix to a saucepan and slowly heat. Use a silicone spatula to stir constantly so it doesn’t stick or burn to the bottom. Keep the heat low enough so it never bubbles or simmers.
- Keep stirring until it starts to get sticky. You will notice the texture changing to lumpier and stretchier. Keep stirring and heat for another minute or two until it is really sticky and stretchy.
- Remove from heat and divide between the two bowls of plastic wrap. Grab the ends of the plastic wrap and twist them together making a tight ball around the cheese. Use a rubber band to seal if needed. This will give the burrata balls their shape.
- Dunk both burrata balls in the ice bath to cool and solidify them. Let them sit for about 5 minutes in the ice bath.
- Remove the burrata balls from the ice bath and place them in a sealable container. I used a small Tupperware. Place them in the fridge for at least an hour to set or place them in the freezer for at least 20 minutes.
- Remove the burrata balls from the fridge or freezer and remove the plastic wrap. Place them on a plate or serving dish and dust them with sea salt and cracked pepper to taste. Serve with bread, crackers, or anything you prefer. I like to add some rosemary or thyme and plate them with blistered balsamic tomatoes served with crusty bread.
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Vegan Burrata Cheese
Ingredients
- 1 cup cashews
- 1 cup unsweetened dairy free milk
- 1 tbsp nutritional yeast (optional)
- 2 1/2 tbsp arrowroot powder
- 1 tbsp apple cider vinegar (can substitute 1/4 tsp citric acid)
- 1 tsp salt
- 2 tsp agar
- salt and pepper to taste
- ice for ice bath
Instructions
- First, you will want to soak your cashews for at least 30 minutes to soften them and make them creamier. Soak up to 2 hours. If you prefer, pour boiling water over them and let them sit for 5 minutes for a faster prep time.
- While the cashews are soaking, gather the rest of your ingredients. Add the dairy-free milk, nutritional yeast, arrowroot powder, agar, salt, and apple cider vinegar to a high-speed blender. Use a blender that won't leave any small pieces so your burrata is as creamy as possible.
- Once the cashews are done soaking, rinse and drain them and add them to the blender. Blend on high speed until no small pieces remain and the mixture is creamy.
- Assemble your ice bath so you have it ready to go. Things move quickly once you start cooking, so you don't want to be scrambling. Set out two small bowls and place plastic wrap in them so they are ready for the cheese balls once they are done cooking.
- Over medium-low heat, add your cashew mix to a saucepan and slowly heat. Use a silicone spatula to stir constantly so it doesn't stick or burn to the bottom. Keep the heat low enough so it never bubbles or simmers.
- Keep stirring until it starts to get sticky. You will notice the texture changing to lumpier and stretchier. Keep stirring and heat for another minute or two until it is really sticky and stretchy.
- Remove from heat and divide between the two bowls of plastic wrap. Grab the ends of the plastic wrap and twist them together making a tight ball around the cheese. Use a rubber band to seal if needed. This will give the burrata balls their shape.
- Dunk both burrata balls in the ice bath to cool and solidify them. Let them sit for about 5 minutes in the ice bath.
- Remove the burrata balls from the ice bath and place them in a sealable container. I used a small Tupperware. Place them in the fridge for at least an hour to set or place them in the freezer for at least 20 minutes.
- Remove the burrata balls from the fridge or freezer and remove the plastic wrap. Place them on a plate or serving dish and dust them with sea salt and cracked pepper to taste. Serve with bread, crackers, or anything you prefer. I like to add some rosemary or thyme and plate them with blistered balsamic tomatoes served with crusty bread.
Notes
- These burrata balls keep in the fridge for a few days but are best fresh. They lose some of their texture and structure after the first day.
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