These delicious mandu tofu vegetable dumplings are entirely vegan and packed with filling tofu, carrots, mushrooms, and spices for authentic flavor. They are served with a savory soy dipping sauce on the side. These freeze well and can be prepared in advance, making them great for entertaining and large groups!

Ingredients

These are extremely versatile and can be filled with any ingredients you prefer. Unfortunately, I only had won-ton wrappers on hand, so that is what I used here. However, many grocery stores carry vegan or egg-free dumpling wrappers, so you don’t get the funky square edge like I have in this recipe.

I like to use any fresh veggies I have on hand, but I almost always add cabbage as it lends its crunchy texture and mild flavor to help with some of the softer ingredients. It also holds up well for frying.

• 1 14 oz block of firm tofu
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup chopped mushrooms
• 4 green onions, chopped
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• olive oil, or oil for frying
• salt and pepper to taste
• 1 package of wrappers

Dipping Sauce

• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp brown sugar
• sesame seeds for garnish
• 1 tsp red pepper flakes (optional)

Instructions

These are a little time consuming to assemble, but are really easy to make! Sometimes I use a dumpling press to save me some time and take the guesswork out of sealing the edges but these are not required.

1. Press the block of tofu to expel most of the water and chop all your veggies.
2. In a medium skillet, saute the mushrooms, carrots, and cabbage in the sesame oil over medium heat for about 5 minutes.
3. Add in crumbled tofu, green onions, garlic, and ginger. Add salt and pepper to taste. Cook for another few minutes until most of the moisture evaporates.
4. Set the filling aside to cool. Mix the sauce ingredients together and set aside. Prepare a small dish of water to help moisten the wrapper edges.

5. Once the filling is cool, take a tbsp and place it in the center of one of the wrappers. Slightly moisten the edges of the wrapper with your finger dipped in water. Press the edges together and make sure they are sealed so no filling will come out. Set aside and repeat with all wrappers until they are filled and sealed.
6. Heat a small amount of oil in a skillet over medium-high heat. Fry the dumplings in batches for 2-3 minutes per side until nicely browned and crispy. Add a small tablespoon of water to the skillet and cover the pan with a lid to let the dumplings steam for a minute or two, or until all the water is evaporated.
7. Repeat with remaining dumplings. Serve garnished with extra green onions, sesame seeds, and dipping sauce.
8. Refrigerate any leftovers in an airtight container for three to four days or freeze for up to three months. Thaw overnight in the fridge before reheating. Alternatively, if making ahead, store filled and assembled dumplings in the fridge or freezer before frying. When ready to prepare, fry fully thawed dumplings before serving.

Storage

These vegan mandu dumplings store and freeze really well making them perfect for meal prep, serving at large gatherings, or for freezer meals.

Store leftovers in an airtight container in the fridge for three or four days or freeze for up to three months. Reheat them in a skillet with a little oil to re-crisp them. Steam for a minute or two before serving.

To make these ahead, prepare your dumplings and assemble and press them, but don’t cook them yet. Keep them in the fridge for a day to two until you are ready to heat and serve. Fry them and steam them like normal before serving. The sauce can be made several days in advance and keeps well in the fridge.

Variations

The versatility of these dumplings makes them so easy to customize. If you are cooking for a crowd, they are easy to duplicate, or if you want fewer servings, you can always pair down the recipe as well.

• For our meat eaters, substitute the tofu for pork and you have a wonderfully flavorful crowd-pleasing appetizer or main meal.

• These are already naturally dairy free, but to make sure they are compliant, check the label of the wrappers you use and make sure no dairy was used.

• The same thing applies to gluten-free variations, except you will also want to use Tamari instead of soy sauce.

Try these other recipes:

Thai Yellow Curry with Crispy Tofu

Vegan Lettuce Cups

Thai Peanut Udon Noodles

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Mandu Tofu Vegetable Dumplings

These delicious mandu tofu vegetable dumplings are entirely vegan and packed with filling tofu, carrots, mushrooms, and spices for authentic flavor. Served with a savory dipping sauce. These freeze well and can be prepared in advance. Great for entertaining and large groups!

Course Appetizer, Main Course

Cuisine Korean

Keyword dumplings, mandu, vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Assembly 15 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 14 oz block of firm tofu
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup chopped mushrooms
• 4 green onions, chopped
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• olive oil, or oil for frying
• salt and pepper to taste
• 1 package of wrappers

Dipping Sauce

• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp brown sugar
• sesame seeds for garnish
• 1 tsp red pepper flakes (optional)

Instructions

• Press the block of tofu to expel most of the water and chop all your veggies.
• In a medium skillet, saute the mushrooms, carrots, and cabbage in the sesame oil over medium heat for about 5 minutes.
• Add in crumbled tofu, green onions, garlic, and ginger. Add salt and pepper to taste. Cook for another few minutes until most of the moisture evaporates.
• Set the filling aside to cool. Mix the sauce ingredients together and set aside. Prepare a small dish of water to help moisten the wrapper edges.
• Once the filling is cool, take a tbsp and place it in the center of one of the wrappers. Slightly moisten the edges of the wrapper with your finger dipped in water. Press the edges together and make sure they are sealed so no filling will come out. Set aside and repeat with all wrappers until they are filled and sealed.
• Heat a small amount of oil in a skillet over medium-high heat. Fry the dumplings in batches for 2-3 minutes per side until nicely browned and crispy. Add a small tablespoon of water to the skillet and cover the pan with a lid to let the dumplings steam for a minute or two, or until all the water is evaporated.
• Repeat with remaining dumplings. Serve garnished with extra green onions, sesame seeds, and dipping sauce.
• Refrigerate any leftovers in an airtight container for three to four days or freeze for up to three months. Thaw overnight in the fridge before reheating. Alternatively, if making ahead, store filled and assembled dumplings in the fridge or freezer before frying. When ready to prepare, fry fully thawed dumplings before serving.

The post Mandu Tofu Vegetable Dumplings appeared first on The Hungry Carrot.

Smoky black bean soup is a classic comforting dish that’s high in protein and fiber-rich thanks to all the delicious, veggies. I am a fiend for smoky flavors so this version showcases some of those complex smoky vibes and lots of fresh vegetables to amp up the nutritional components. It’s hearty, and filling, and works great for freezing and meal prep! Plus, it’s dairy-free, gluten-free, and can be made without oil.

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Step-by-Step Instructions

1. Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
2. Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
3. Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
4. Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
5. Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
6. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

Pairing Suggestions

This soup is incredible on its own, but also pairs really well with:

• Crusty Bread: Try this recipe, or switch it up with cornbread for a hint of sweetness and density
• Tortilla Chips: Crunchy tortilla chips add texture and are perfect for dipping.
• Rice: A side of steamed white or brown rice can make the meal. Pour the soup over the type in a Cajun-vibe.
• Salad: A fresh green salad with a citrus vinaigrette can lighten up the meal and add a refreshing element.
• Avocado Toast: Creamy avocado on crusty bread is a delicious and nutritious side that pairs well with the flavors of the soup.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Smoky Black Bean Soup

A hearty and filling black bean soup full of smoky black beans, spices, and veggies. Pairs perfectly with crusty bread and topped with all your favorites like avocado, cilantro, and cotija cheese.

Course Appetizer, Lunch, Main Course

Cuisine Mexican

Keyword black beans, soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Instructions

• Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
• Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
• Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
• Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
• Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

The post Smoky Black Bean Soup appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. This post may contain affiliate links.

These lettuce cups are almost too pretty to eat and bursting with fresh flavors. Crispy lettuce cups are filled with meaty high-protein vegan crumbles, and crisp veggies, topped with crunchy peanuts.

I recently returned from a trip to Thailand and have felt deeply inspired by all the unique beautiful dishes featuring bright colors and fresh flavors. Bangkok has a rich Chinese history and luckily that led to a vibrant food culture with influences from China. Lettuce cups or lettuce wraps are a staple that Thailand has adopted as a part of its cuisine.

These lettuce cups are my plant-based take on the popular dish. I made these in many different versions before landing on this combination. Traditional lettuce wraps have water chestnuts and pork as the featured ingredients. Here, I use radishes for the crunch and textured vegetable protein to create flavorful meaty crumbles that hold up to the savory Asian-inspired sauce.

All the fresh and colorful veggies make this dish not only visually stunning but add complexity in texture and flavor. Adapt it however you like! The best part is they come together in less than 20 minutes. It’s even faster if you use packaged plant crumbles instead of making the TVP version here. Although I highly recommend making your own. It’s more affordable and makes it easier to avoid preservatives and extra additives. I keep this TVP stocked in the pantry as a staple.

Instructions

Vegan Beef Crumbles

1. Over medium heat bring the vegetable broth or water to a simmer. Add the garlic powder, onion powder, salt, paprika, Worcestershire, and soy sauce or tamari.
2. Add the textured vegetable protein and simmer for about ten minutes until the TVP is fully hydrated. Add more water as needed if the TVP is still dry.
3. Set aside.
4. Skip this altogether if you want to use packaged beef crumbles from the grocery store. That makes for a quicker meal with less cleanup!

Lettuce Cups

1. Wash and strip the lettuce leaves and trim the edges. Place aside.
2. Add sesame oil to a pan over medium heat and add diced onion. Saute until translucent and fragrant, about 3-5 minutes.
3. Add the shredded carrot and saute for another couple of minutes.
4. Add the garlic and ginger paste. Saute for another minute. Then add the red pepper flakes if using.
5. Mix in the hoisin, soy sauce or tamari, rice vinegar, and fish sauce. Add the TVP mixture and mix well until the TVP crumbles absorb the sauce.

Assembly

1. In each lettuce leaf place a couple of slices of radish in the bottom. Depending on the size of your lettuce, add a couple of tbsp of the TVP mixture to the lettuce cups.
2. Top each cup with shredded cabbage, additional fresh carrot if desired, green onions, sesame seeds, peanuts, and sriracha if desired.
3. Serve fresh. Keep leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave.

Try these other recipes:

Stuffed Tofu and Veggie Pancakes

Black Bean Quinoa Burgers

Butternut Squash Ravioli

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Lettuce Cups

These lettuce cups are almost too pretty to eat and bursting with fresh flavors. Crispy lettuce cups are filled with meaty high protein vegan crumbles, crisp veggies, and topped with crunchy peanuts.

Course Dinner, Main Course

Cuisine Chinese

Keyword chinese recipes, dairy-free, dinner, gluten free, healthy, lettuce cups, lettuce wraps, plant-based, vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Vegan Beef Crumbles

• 1 cup textured vegetable protein
• 1 cup vegetable broth or water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp vegan Worcestershire
• 1/2 tsp salt
• 1/2 tsp paprika
• 1 tsp soy sauce (or Tamari for gluten-free)

Lettuce Cups

• 1 head butter lettuce or baby romaine
• 1/4 yellow onion-diced
• 1 tbsp sesame oil
• 1/2 tbsp garlic- minced
• 1/2 tbsp ginger paste, or minced ginger root
• 1/2 cup shredded carrot
• 1/4 cup soy sauce (or Tamari for gluten-free)
• 1/3 cup hoisin sauce
• 1 tsp fish sauce (optional)
• 1/2 tbsp rice vinegar
• 1 tsp red pepper flakes (optional)
• 1/4 cup radish-sliced
• 1/2 cup shredded red cabbage
• crushed peanuts to taste
• toppings: sriracha, sesame seeds, green onions, etc.

Instructions

Vegan Beef Crumbles

• Over medium heat bring the vegetable broth or water to a simmer. Add the garlic powder, onion powder, salt, paprika, Worcestershire, and soy sauce or tamari.
• Add the textured vegetable protein and simmer for about ten minutes until the TVP is fully hydrated. Add more water as needed if the TVP is still dry.
• Set aside.

Lettuce Cups

• Wash and strip the lettuce leaves and trim the edges. Place aside.
• Add sesame oil to a pan over medium heat and add diced onion. Saute until translucent and fragrant, about 3-5 minutes.
• Add the shredded carrot and saute for another couple of minutes.
• Add the garlic and ginger paste. Saute for another minute. Then add the red pepper flakes if using.
• Mix in the hoisin, soy sauce or tamari, rice vinegar, and fish sauce. Add the TVP mixture and mix well until the TVP crumbles absorb the sauce.

Assembly

• In each lettuce leaf place a couple of slices of radish in the bottom. Depending on the size of your lettuce, add a couple of tbsp of the TVP mixture to the lettuce cups.
• Top each cup with shredded cabbage, additional fresh carrot if desired, green onions, sesame seeds, peanuts, and sriracha if desired.
• Serve fresh. Keep leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave.

Notes

• Use packaged vegan beef crumbles from the grocery store in place of the TVP crumbles for even quicker preparation. Add them directly into the skillet with the onions and carrots and skip the TVP prep altogether. 
• I haven’t tried freezing this yet, but if you do, let us know how it went in the comments!

The post Vegan Lettuce Cups appeared first on The Hungry Carrot.

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This easy bruschetta is perfect for a quick appetizer or a simple yet stunning dish to bring to a gathering. It’s a crowd hit full of rich flavors and complex textures. Vibrant sea-salted tomatoes, savory roasted garlic, and fresh basil are taken over the top with an incredible balsamic glaze.

If you haven’t tried these yet, check out these Maldonado sea salt flakes. They are perfect for this dish and add that amazing flaky crunchy sea salt texture and taste. If you are looking for other delicious and inspiring Italian antipasto dishes, check out this burrata recipe or these blistered balsamic tomatoes.

Instructions

Bruschetta

1. In a large mixing bowl combine the diced tomatoes, basil, garlic, olive oil, balsamic, and salt and pepper to taste. Mix until incorporated.

Balsamic Glaze

1. Combine the balsamic vinegar and sugar over medium heat. Simmer until reduced by 1/2-1/3. Let it cool.

Assemble

1. Top one toasted bread slice with 1/4 cup of the bruschetta tomato mix. Sprinkle with additional flaky sea salt and fresh basil if desired. Drizzle with balsamic glaze.
2. Serve immediately. Make the bruschetta mix ahead of time and keep it in an airtight container for about 3 days. Only assemble when ready to serve.

Try these other recipes:

Garlic Toast

Fried Vegan Burrata Cheese

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Easy Bruschetta

This easy bruschetta is perfect for a quick appetizer or a simple yet stunning dish to bring to a gathering. It's sure to be a crowd hit full of rich flavors and complex textures. Vibrant sea-salted tomatoes, savory roasted garlic, and fresh basil are taken over the top with an incredible balsamic glaze.

Course Appetizer, Side Dish, Snack

Cuisine Italian

Keyword appetizer, bruschetta, herbs, toast, tomato

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Bruschetta

• 1 large tomato-diced
• 3 tbsp basil-chopped plus extra for topping
• 1 tbsp garlic-minced
• 1/2 tbsp olive oil
• 1/2 tbsp balsamic vinegar
• flaky sea salt and pepper to taste
• toasted bread slices

Balsamic Glaze

• 1 cup balsamic vinegar
• 1 tbsp sugar

Instructions

Bruschetta

• In a large mixing bowl combine the diced tomatoes, basil, garlic, olive oil, balsamic, and salt and pepper to taste. Mix until incorporated.

Balsamic Glaze

• Combine the balsamic vinegar and sugar over medium heat. Simmer until reduced by 1/2-1/3. Let it cool.

Assemble

• Top one toasted bread slice with 1/4 cup of the bruschetta tomato mix. Sprinkle with additional flaky sea salt and fresh basil if desired. Drizzle with balsamic glaze.
• Serve immediately. The bruschetta mix can be made ahead of time and keeps well in an airtight container for about 3 days. Only assemble when ready to serve.

The post Crowd Pleasing Bruschetta appeared first on The Hungry Carrot.

These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought! Once you make your own croutons, it’s impossible to go back to the stale packaged ones.

I used leftover bread bowls for these, but you can use whatever kind of crusty bread you have on hand. Try them on chili, this Fall harvest salad, or use your leftover bread to make garlic toast.

Instructions

1. Preheat oven to 375 degrees.
2. Prepare a baking sheet with a silicone mat or parchment paper.
3. Cube your bread if you haven’t already. Add it to a large mixing bowl.
4. Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.

5. Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
6. Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
7. Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don’t stay as crunchy after the first day.

Try these other recipes:

Vegan Bread Bowls

Dairy-Free Bagels

Garlic Toast

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Croutons

These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought!

Course Bread, Salad, Soup

Cuisine Italian

Keyword bread, crouton, garlic

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cup bread- cubed
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp olive oil
• pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Prepare a baking sheet with a silicone mat or parchment paper.
• Cube your bread if you haven't already. Add it to a large mixing bowl.
• Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.
• Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
• Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
• Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don't stay as crunchy after the first day.

The post Garlic Croutons appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. Posts may contain affiliate links.

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

1. 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.
2. 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.

3. 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.
4. 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.
5. 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.
6. 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.

7. 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.
8. Dunk both burrata balls in the ice bath to cool and solidify them. Let them sit for about 5 minutes in the ice bath.
9. 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.
10. 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.
11. 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.
12. Place the breadcrumbed burrata balls back in the freezer for another 30 minutes.
13. 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.
14. 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.
15. 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:

Vegan Burrata Cheese

Blistered Balsamic Tomatoes

Homemade Vegan Spaghetti Sauce

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fried Vegan Burrata Cheese

This fried vegan burrata cheese is insanely gooey, creamy, and with a crunchy texture you can't stop eating. 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.

Course Sauces and Dips, Side Dish, Snack

Keyword burrata, cashews, cheese, fried, plant-based cheese, vegan

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 balls

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. 

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