Vegan Burrata Cheese
Craving a dairy-free, velvety delight that captures the essence of traditional burrata cheese? Your quest ends here with our easy Vegan Burrata recipe.
Servings: 3 burrata balls
Calories: 391kcal
Cost: $5.00
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.
Notes
Storage: You can store your vegan burrata in the fridge for up to 3-5 days, ensuring it's well-covered or in an airtight container. For longer storage, freeze it for up to 1-2 months, though note that the texture may be slightly affected.
Nutrition
Serving: 1 burrata ball | Calories: 391kcal | Carbohydrates: 20g | Protein: 11g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Sodium: 19mg | Potassium: 470mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 4mg