Vegan Burrata Cheese (Cashew Based Dairy-Free Alternative)
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.
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
Calories: 40kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 118mgPotassium: 51mgFiber: 0.3gSugar: 0.4gVitamin A: 0.04IUVitamin C: 0.3mgCalcium: 3mgIron: 0.5mg
Tried this recipe?Let us know how it was!
