Try my Vegan Burrata Cheese (aka dairy-free burrella) and get ready to experience a whole new level of plant-based deliciousness!
Creamy, cheesy, and versatile, it pairs perfectly with salads, pasta, or warm tortillas. It's easy to make with a handful of whole-food ingredients and makes a healthy substitute for traditional burrata cheese.
For more cheesy goodness, try my dairy-free ricotta cheese or dairy-free mozzarella recipe.
Finding a truly delicious plant-based cheese alternative without oil, additives, or heavily processed ingredients can be a challenge. I've already shared recipes for homemade cheddar, nooch cheese sauce, vegan cream cheese, and non-dairy parmesan cheese but let me tell you, I was truly impressed by how my homemade vegan burrata turned out!
This creamy creation is a flavor explosion - rich and nutty with a subtle sweetness from the raw cashews, perfectly balanced by a touch of tang from lemon juice and a delightful cheesy depth from the nutritional yeast.
I enjoy it drizzled with olive oil, fresh cherry tomatoes, and soft unleavened bread. For breakfast, try it with my soy-free vegan eggs or gluten-free zucchini fritters - you won't be disappointed!
Jump to:
Why You'll Love This Recipe
- Perfect texture: Soft on the outside and creamy with a satisfying stretch on the inside - just like traditional burrata!
- No animal ingredients: Made without cow's milk, this recipe is lactose-free, dairy-free, and perfect for those with dietary restrictions or following a vegan lifestyle.
- Packed with healthy fats: Packed with healthy fats, this burrata is good for you and satisfying.
- Surprisingly easy: This recipe is surprisingly easy to make (check out the step-by-step photos and tips below!).
- No coconut oil: Made without coconut oil this vegan version offers a lighter option without compromising on taste or texture.
What is Vegan Burrata Made of?
- Raw cashews (untoasted, unsalted). The creamy base of this vegan burrata.
- Tapioca flour (Tapioca starch). Adds a stretchy texture, mimicking the texture of real burrata. You can substitute it with arrowroot powder or cornstarch.
- Agar agar powder. A plant-based gelling agent that helps the burrata set and creates a cheese-like structure.
- Nutritional yeast. Provides a cheesy depth of flavor.
- Lemon juice. Balances the flavors and adds a touch of tang. You can use apple cider vinegar instead.
- Salt. Essential for enhancing all the delicious flavors in the burrata.
- Water. The key ingredient to bring everything together.
Note: You'll need 10-15 ice cubes for a quick chill to set the burrata.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Burrata Cheese
Soak the cashews. Soak 1 cup raw cashews in boiling water for 20 minutes, or until softened. Rinse with cold water and drain them.
Blend. In a high-speed blender or food processor combine softened cashews, tapioca starch, agar-agar powder, nutritional yeast, lemon juice, salt, and water. Blend until smooth and creamy.
Heat. Pour the blended mixture into a non-stick pot over medium-low heat, stirring constantly. It'll start to thicken in a few minutes. Keep stirring until it's very elastic and stretchy, about 5-7 minutes. Be careful not to use high heat or leave it unattended to avoid burning. Once ready, remove it from the heat.
Chill. Fill a medium bowl with ice cubes and cold water (leave some space at the top). Prepare a large piece of plastic wrap. Divide the thickened mixture into two equal balls. Dunk each wrapped ball into the ice water mixture for a quick chill for 10 minutes.
Refrigerate. Pat each wrapped ball dry with a clean paper towel to remove any excess water. Transfer the wrapped balls to two small bowls OR an airtight container. Refrigerate for at least 1 hour (or longer) before serving. The longer it chills, the firmer it will get.
Variations
- Herb infusion - Add 1 teaspoon of your favorite dried herb blend (Italian seasoning, basil, or chives) after blending everything. Pulse the mixture a few times to evenly distribute the herbs.
- Garlicy twist - Boost the flavor with a garlicky kick by adding 1 garlic clove or ½ teaspoon of garlic powder to the mixture during blending.
- No nutritional yeast - For those avoiding nutritional yeast, substitute it with 1 teaspoon of white miso paste or 1 tablespoon of dried mushrooms to add depth of flavor and richness to your burrata.
Equipment
- High-speed blender or food processor (to create a smooth and creamy cashew base).
- Non-stick pot or saucepan (for heating and thickening the cashew mixture).
- Whisk (for constant stirring while cooking to prevent burning).
- Plastic wrap (aka cling film, stretch wrap) (to shape and wrap the burrata balls).
- Rubber bands (to secure the plastic wrap around the burrata balls).
- Medium bowl (for the ice bath to cool the burrata mixture).
- 10 - 15 Ice cubes (to quickly chill and set the burrata).
Storage
Store your burrata cheese in an airtight container in the refrigerator for up to 4 days. Not freezer-friendly! Enjoy it fresh for the best texture.
Top Tips
- Blend everything well before cooking to avoid a grainy texture.
- Prep your plastic wrap, rubber bands & ice bath beforehand - it sets fast!
- Whisk constantly while cooking to avoid burning.
- Use medium-low heat, reduce if it bubbles too much.
- Enjoy chilled or at room temperature - both are delicious!
Serving Suggestions
- Classic Caprese salad - Pair slices of vegan burrata with ripe tomatoes, fresh basil, and a drizzle of balsamic glaze and olive oil for a traditional Italian appetizer.
- Vegan pizza topping - Top your vegan pizza with creamy burrata dollops and your favorite toppings.
- Simple snack - Enjoy this cashew-based burrata alongside red lentil tortillas or seeded crackers.
- Burrata & polenta bowl - Pair with creamy mushroom polenta for a satisfying and versatile meal.
- Bruschetta - Top toasted bread with vegan burrata, chopped tomatoes, fresh herbs, and a drizzle of balsamic glaze.
- Hearty sides - Serve burrata with potato pancakes, carrot and parsnip soup, eggless frittata, potato and zucchini fritters, or roasted asparagus.
- Salad boost - Add slices of vegan burrata to Mediterranean black bean salad, pasta salad, or grape tomato pasta for a creamy and flavorful touch.
Frequently Asked Questions (FAQ's)
If you don't have agar-agar powder, no problem! You can substitute it with tapioca starch using a 2:1 ratio (2 teaspoons tapioca starch for 1 teaspoon agar-agar powder). The burrata might have a slightly softer texture, but it will still be delicious. You might need to cook the mixture for a few minutes longer to achieve the right consistency.
Yes, tapioca starch and tapioca flour are essentially the same thing. They are both gluten-free and are commonly used as thickeners in cooking and baking. The main difference lies in their names, with "tapioca starch" being the more common term in some regions and "tapioca flour" in others.
The key is the texture. It should be very elastic and sticky.
While this vegan burrata has a soft and creamy texture, it has a thicker consistency compared to the gooey center of traditional burrata cheese.
Yes, it melts! Unlike traditional cheese, it won't turn super runny, but it softens and spreads beautifully. Perfect for pizzas, pasta, or crusty bread!
Yes, this non-dairy burrata is naturally gluten-free.
Absolutely! This burrata would be a satisfying addition to a vegan charcuterie board alongside other plant-based cheeses, olives, fruits, and vegetables.
More Cashew-Based Vegan Recipes
📖 Recipe
Vegan Burrata Cheese (Cashew Based Dairy-Free Alternative)
Equipment
- High-speed blender or food processor
- Non-stick pot or saucepan
- Whisk
- Plastic wrap aka cling film, stretch wrap
- Rubber bands
- medium bowl
- 10- 15 Ice cubes
Ingredients
- 1 cup cashews raw, untoasted, unsalted
- 2 tablespoons tapioca flour (tapioca starch)
- 1 teaspoon agar-agar powder
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon salt
- 1 + ½ cups water room temperature
Instructions
- Soak 1 cup raw cashews in boiling water for 20 minutes, or until softened. Rinse with cold water and drain them.
- In a high-speed blender or food processor combine softened cashews, tapioca starch, agar-agar powder, nutritional yeast, lemon juice, salt, and water. Blend until smooth and creamy.1 cup cashews, 2 tablespoons tapioca flour (tapioca starch), 1 teaspoon agar-agar powder, 1 tablespoon nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon salt, 1 + ½ cups water
- Pour the blended mixture into a non-stick pot over medium-low heat, stirring constantly. It'll start to thicken in a few minutes. Keep stirring until it's very elastic and stretchy, about 5-7 minutes. Be careful not to use high heat or leave it unattended to avoid burning. Once ready, remove it from the heat.
- Fill a medium bowl with ice cubes and cold water (leave some space at the top). Prepare a large piece of plastic wrap. Divide the thickened mixture into two equal balls. Dunk each wrapped ball into the ice water mixture for a quick chill for 10 minutes.
- Pat each wrapped ball dry with a clean paper towel to remove any excess water. Transfer the wrapped balls to two small bowls OR an airtight container. Refrigerate for at least 1 hour (or longer) before serving. The longer it chills, the firmer it will get.
Notes
- Store your burrata cheese in an airtight container in the refrigerator for up to 4 days. Not freezer-friendly! Enjoy it fresh for the best texture.
- Blend everything well before cooking to avoid a grainy texture.
- Prep your plastic wrap, rubber bands & ice bath beforehand - it sets fast!
- Whisk constantly while cooking to avoid burning.
- Use medium-low heat, reduce if it bubbles too much.
- Enjoy chilled or at room temperature - both are delicious!
- See the post above for more serving suggestions, ingredient substitutions, and variation ideas.
Nutrition
For food safety guidelines check USDA.gov.
Love this vegan replacement for burrata? Leave a comment and star rating below - your feedback is always welcome! Share a photo of your creation on Instagram with #go_eatgreen. I can't wait to see your delicious vegan burrata!
Follow me on Pinterest for more plant-based inspiration!
Comments
No Comments