Craving a dairy-free, velvety delight that captures the essence of traditional burrata cheese? Your quest ends here with our easy Vegan Burrata recipe.
In just a few steps, you can craft this tasty plant-based cheese at home. Indulge in creamy bliss in no time for only $5 per serving, a healthier choice, and the satisfaction of creating your own culinary masterpiece at home.
If you're looking for more dairy-free and vegan cheese alternatives you can make at home, check out our vegan ricotta recipe, this easy vegan whipped feta, and our healthy vegan mascarpone recipe!
🤔 What is Vegan Burrata Cheese?
Vegan Burrata Cheese is a delightful twist on the classic Italian cheese, Burrata. While traditional Burrata boasts a tender mozzarella shell enfolding a creamy center, our vegan version replicates this texture and flavor without using any dairy.
📋 Ingredients
To make vegan burrata cheese at home, you need to gather a few ingredients.
Ingredient Notes:
- Cashews: These form the creamy core of the cheese, lending a luxurious texture.
- Tapioca Starch and Agar Agar Powder: These two ingredients create the stretch and melt characteristic of burrata and make sure everything holds together.
- Nutritional Yeast: Adds a cheesy flavor!
- Coconut Cream: Provides creaminess with a hint of coconut.
- Extra Virgin Olive Oil: Enhances flavor, while also providing a silky, luscious quality.
- Lemon Juice: A dash of zesty brightness.
- Garlic Powder: Elevates the flavor with a gentle garlicky note.
See the recipe card at the end of the post for precise measurements and instructions.
🔄 Substitutions
If you're considering substitutions, here are some options to explore:
- Cashews: Swap with raw blanched almonds or macadamia nuts.
- Nutritional Yeast: In the absence of nutritional yeast, white miso paste offers a savory, cheesy alternative.
- Coconut Cream: Substitute with any unsweetened, neutral-flavored non-dairy milk for a lighter variation.
- Agar Agar Powder: If you can't find agar agar, try kappa carrageenan or agar flakes, adjusting quantities as needed. You can find it in health stores, Asian supermarkets, and online retailers such as Amazon.
- Tapioca Starch: Potato starch or cornstarch can be used for a similar stretchy quality.
💡Variations
Customize your Vegan Burrata Cheese with these variations:
- Herb-Infused Filling: Add chopped fresh basil, chives, or thyme to the cheese mixture for a burst of herbal freshness.
- Sun-Dried Tomato Twist: Incorporate finely chopped sun-dried tomatoes into the filling for a sweet and tangy contrast.
- Spicy Kick: Spice up your Burrata by mixing in a pinch of red pepper flakes or a drizzle of chili oil for a zesty edge.
- Smoked Flavor: Infuse a smoky note by adding a few drops of liquid smoke or smoked paprika to the filling mixture.
Feel free to experiment with these variations to create your unique spin on Vegan Burrata Cheese.
🍽 Equipment
To create your Vegan Burrata Cheese, you'll need:
- High-speed blender to blend and create the creamy cashew mixture.
- Saucepan to heat and thicken the cashew mixture on the stovetop.
- Whisk to stir and prevent burning while heating the mixture.
- Plastic wrap to shape the cheese balls.
- Large bowl for creating an ice bath to cool the cheese balls.
- Measuring cups and spoons, or a scale, for precise quantities. We always recommend using a scale over measuring cups, as it is more accurate.
- Optional: Rubber bands to secure the plastic wrap around the cheese balls.
Product links for these items can be found in the recipe card below.
👩🏽🍳 How To Make Vegan Burrata Cheese
Now, let's embark on the culinary journey of crafting your very own Vegan Burrata Cheese.
Start by soaking the cashews in hot water for 15-30 minutes, then drain them.
1. Blend: In a high-speed blender, combine the soaked cashews with water, apple cider vinegar, nutritional yeast, tapioca starch, agar powder, salt, canned coconut cream, lemon juice, and garlic powder.
Blend until the mixture achieves a smooth, creamy consistency.
2. Heat and Thicken: Transfer the blended mixture to a saucepan over medium-high heat.
Vigilantly whisk to prevent scorching, cooking for 3-5 minutes until the mixture thickens and attains a creamy texture.
3. Cool and Shape: Remove the saucepan from the heat and allow it to cool for 5 minutes.
While it cools, create an ice bath by placing ice in a bowl of water. Line one large serving bowl with plastic wrap for a single large Burrata or use three smaller bowls for three smaller cheese balls.
4. Scoop and Chill: Scoop the cooled cheese mixture into the prepared bowls lined with plastic wrap.
Twist the ends of the plastic wrap and secure with a rubber band if necessary. Place the cheese balls in the ice bath to cool for 5 minutes.
Optional Step for a Gooey Filling
For an extra burst of creaminess, freeze coconut milk into small balls (at least a day before preparing the burrata). Gently nestle them into the center of the Burrata cheese during the plastic wrap process. Make sure to work quickly during the wrapping process, so the milk won't melt before you enclose and ice bath it.
This delightful addition will surprise your taste buds with a lusciously gooey core when you slice open your Burrata.
5. Refrigerate: After the ice bath, transfer the cheese balls back to their respective bowls and refrigerate for at least 2 hours to allow them to chill and set.
6. Serve and Savor: Once the Burrata balls are suitably chilled and set, serve them by gently slicing open the top to reveal the creamy filling, which should possess the desired liquidy texture.
✨ Sprinkle's Expert Tips
- Experiment with the filling consistency to achieve your desired level of creaminess.
- Customize your Vegan Burrata Cheese by exploring different herbs and seasonings, such as fresh basil, black pepper, or a drizzle of balsamic reduction for added flavor.
- Keep in mind that the texture of vegan burrata may vary slightly from traditional burrata, but the flavor is rich and satisfying.
🍝 Serving Ideas
Savor your Vegan Burrata Cheese in various ways:
- Classic: Serve as a standalone appetizer with fresh tomatoes, basil leaves, a drizzle of olive oil, and a sprinkle of sea salt.
- Salads: Elevate your vegan salads by incorporating slices of Burrata for a creamy, dreamy addition. We definitely recommend you to try our tomato vegan burrata salad recipe!
- Pasta: Crumble over hot pasta for a creamy, savory addition that complements a variety of pasta dishes. We love to combine this vegan burrata with our roasted red pepper sauce, and this easy hummus pasta bake.
- Appetizer: We love our grilled crostini with burrata, but other amazing dishes include bruschetta, grilled vegetables, balsamic glazed strawberries, tapenades, and mango salsa!
💭 Recipe FAQ
Yes, a stainless steel pan is suitable.
The mild nuttiness of cashews is subtle in the vegan burrata cheese. The recipe's seasonings and flavorings play a more prominent role.
Achieving a pristine white hue depends on using pure, uncolored ingredients, proper blending, and consistent heating without over-browning. Due to the color of the cashews and nutritional yeast, it will never be a crystal clear white.
Vegan Burrata may be available at specialty grocery stores or online retailers. You can also make it at home with our recipe.
Cashew-based cheeses, almond cheeses, or other non-dairy alternatives can mimic the creaminess of Burrata.
To keep the recipe easy and simple it does not have a gooey, creamy center. However, if you desire a creamy center, you can follow the additional optional steps!
While cashews are best due to their color and subtle taste, other raw nuts like almonds or macadamia nuts can be substituted based on your preference.
Our Vegan Burrata softens when heated but doesn't melt like traditional cheese. It maintains a creamy consistency.
Yes. Tapioca starch and tapioca flour are used interchangeably.
Barely! If you are very sensitive to coconut flavor, you may taste a subtle coconut note, but it doesn't dominate the overall flavor.
Yes and no. If you are a vegetarian who eats dairy, then you can consider Burrata vegetarian. Traditional burrata, made from dairy, incorporate cream. Some vegetarians might prefer not to consume certain types of dairy products, like cream, due to personal dietary preferences or ethical reasons.
🥣 Storage & Reheating Instructions
Store vegan burrata cheese balls in an airtight container in your fridge for up to 3-5 days. Make sure to store it in the coldest part of your refrigerator.
Keep an eye out for any signs of spoilage, such as changes in smell or texture, and use your best judgment when assessing whether it's still safe to eat.
Freezing: If you want to extend its shelf life further, you can freeze your homemade vegan burrata. To do so, wrap it securely in plastic wrap and place it in an airtight container, then store it in the freezer for up to 1-2 months.
Remember that freezing may slightly alter the texture, but it can help preserve the vegan burrata for a longer period.
🌱 More Vegan Recipes You'll Love
📖 Recipe
Vegan Burrata Cheese
Equipment
- plastic wrap
- rubber bands
- measuring cups and
Ingredients
- 1 cup raw cashews (soaked in hot water for 15-30 minutes)
- 3 cups of water
- 2 tablespoons apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 tablespoon tapioca starch
- ¼ teaspoon agar agar powder
- 1 teaspoon salt
- ¼ cup coconut cream (use the hardened part from the top of a chilled can)
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
Instructions
- Soak the cashews in 2 cups of hot water for 15-30 minutes, then drain.
- In a high-speed blender, combine the soaked cashews with 1 cup of water, apple cider vinegar, nutritional yeast, tapioca starch, agar agar powder, salt, canned coconut cream, lemon juice, and garlic powder. Blend on high speed until the mixture is completely smooth and creamy.
- Transfer the mixture to a saucepan over medium-high heat. Whisk constantly to prevent burning, and cook for about 3-5 minutes until the mixture thickens and becomes creamy.
- Remove the saucepan from the heat and let it cool for 5 minutes.
- Prepare an ice bath by filling a large bowl halfway with water and adding a generous amount of ice. Line one serving bowl with plastic wrap (for 1 big burrata ball) or 3 small bowls (for 3 small cheese balls).
- Optional step for a creamy center: For an extra burst of creaminess, freeze coconut milk into small balls. Freeze the coconut milk a day before! Gently nestle the frozen balls into the center of the Burrata cheese during the plastic wrap process. Make sure to work quickly during the wrapping process, so the milk won't melt before you enclose and ice bath it.
- Scoop the cooled cheese mixture into the bowls layered with plastic wrap. Twist up the ends of the plastic wrap and secure with a rubber band if needed. Place the balls in the ice bath and let them cool for 5 minutes.
- Remove the balls from the ice bath and place them back in their respective bowls. Refrigerate for at least 2 hours to chill and set.
- Once the burrata balls are chilled and set, serve them by slicing open the top part to reveal the creamy filling, which should have the desired liquidy texture.
Video
Notes
Nutrition
The provided nutritional information is an estimate. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.
This is the best vegan cheese recipe I have ever tried to make! And also the easiest. Highly highly highly recommend trying it yourself!
Thank you so much for the amazing feedback and trying so many of my recipes, while live streaming on Twitch! I enjoy seeing you make my recipes so much. I’m thrilled to hear you enjoyed the vegan cheese recipe and found it easy to make! It’s always the best feeling when a recipe hits all the right notes. Thanks for recommending it to others, and happy cheese-making! 🧀💚