Allison Crawford at The Hungry Carrot
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I can’t express how much I am in love with this fried vegan burrata cheese. It’s insanely gooey, creamy, and with a crunchy texture you can’t stop eating. Adapted from my original vegan burrata, this fried version takes the flavors and texture over the top.
Why We Love It
I’ve been on a mission to recreate a vegan version of fried cheese. This cashew-based vegan burrata has quickly become my new favorite go-to recipe for cheese boards, entertaining, or as an appetizer that turns into the whole meal.
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 freezer for at least 20 to 30 minutes.
- While the burrata is setting, prepare your flour, bread crumbs, and dairy-free cream by placing each of them in a shallow dish or bowl. Remove the burrata balls from the freezer and remove the plastic wrap. Gently pat dry.
- Gently roll the burrata balls one at a time in the flour, then the dairy-free cream, and finally the panko. Make sure they are coated well. Double breadcrumb them by placing them in the dairy-free cream and then the panko mixture for a second time.
- Place the breadcrumbed burrata balls back in the freezer for another 30 minutes.
- While the burrata is setting in the freezer, prepare your oil. You want enough oil in a frying pan to cover half the burrata ball. Heat on medium-high. When a panko crumb is dropped in the oil and sizzles, you know it’s ready.
- One at a time, add a burrata ball to the oil and fry on each side for 2-3 minutes until golden brown. With a slotted spoon, remove the fried burrata and place on paper towels to drain. Repeat with the second burrata ball.
- Plate with fresh basil and shredded parmesan. Add red pepper flakes for an extra kick. Serve with crusty bread, crackers, or tomatoes.
Try these other recipes:
Homemade Vegan Spaghetti Sauce
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Fried Vegan Burrata Cheese
Ingredients
- 1 cup cashews
- 1 cup unsweetened non-dairy milk
- 1 tbsp nutritional yeast
- 2 1/2 tbsp arrowroot powder
- 1 tbsp apple cider vinegar (can substitute 1/4 tsp citric acid)
- 1 tsp salt
- 2 tsp agar
- ice for ice bath
- 1/2 cup all-purpose flour
- 1 cup panko
- 1/2 cup dairy-free cream (can substitute just egg vegan egg replacement)
- oil for frying
- basil and vegan parmesan to taste
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 freezer for at least 20 to 30 minutes.
- While the burrata is setting, prepare your flour, bread crumbs, and dairy-free cream by placing each of them in a shallow dish or bowl. Remove the burrata balls from the freezer and remove the plastic wrap. Gently pat dry.
- Gently roll the burrata balls one at a time in the flour, then the dairy-free cream, and finally the panko. Make sure they are coated well. Double breadcrumb them by placing them in the dairy-free cream and then the panko mixture for a second time.
- Place the breadcrumbed burrata balls back in the freezer for another 30 minutes.
- While the burrata is setting in the freezer, prepare your oil. You want enough oil in a frying pan to cover half the burrata ball. Heat on medium-high. When a panko crumb is dropped in the oil and sizzles, you know it's ready.
- One at a time, add a burrata ball to the oil and fry on each side for 2-3 minutes until golden brown. With a slotted spoon, remove the fried burrata and place on paper towels to drain. Repeat with the second burrata ball.
- Plate with fresh basil and shredded parmesan. Add red pepper flakes for an extra kick. Serve with crusty bread, crackers, or tomatoes.
Notes
- This delicious fried burrata is best the day it is made. It does keep in the fridge for a couple of days, but the texture gets a bit gooier.
