This vegan burrata is a cashew-based cheese that is creamy, cheesy, and perfect for so many dishes! It tastes very similar to the real thing but has NO animal products!
This vegan cheese recipe uses cashews as a base for making homemade vegan burrata.
The end result is a creamy cheese with a buttery flavor that tastes very similar, if not better, than its dairy counterpart.
I love this recipe because of how versatile it is. You can use this cashew cheese for so many things including salads, pizza, pasta, and beyond!
Why this recipe works
- It uses a combination of cashews + coconut cream as a base. They're both high in fats, which gives this recipe the consistency of real burrata cheese.
- The vegan burrata is firm on the outside, yet creamy and stretchy on the inside.
- Even though this recipe may sound complicated, it's actually super easy to make! I have included step-by-step photos below so you can make amazing vegan burrata even if this is your first time making plant-based cheese.
- It's naturally soy-free, gluten-free, and oil-free (no coconut oil needed)!
It's hard to find vegan burrata at the grocery stores, but luckily this recipe makes it easy without any fancy ingredients like agar agar. Here's everything you need:
- Cashews: Make sure to use raw unsalted cashews. Thanks to their neutral flavor and high-fat content, they're perfect as a base for this recipe.
- Coconut cream: It adds richness and body to the cheese making it the perfect texture and creamy consistency to replicate burrata. Make sure to use coconut cream, not coconut milk! Coconut cream is thick and creamy and you can usually buy it in a can. If you only have coconut milk though, refrigerate it turned upside down for 24 hours, then scoop the thick part.
- Nutritional yeast: This is what will give the recipe a cheesy flavor without adding any dairy. If you're new to using this ingredient, I have a full article on what is nutritional yeast and how to use it.
- Cornstarch: For thickening the mixture and making the vegan burrata stretchy. You can also use arrowroot starch or tapioca starch instead.
- Apple cider vinegar: An essential ingredient for adding tanginess and flavor, which mimics the taste of real burrata. You can substitute it with lemon juice if needed.
- Hot water: For blending everything.
How to make vegan burrata cheese
If you haven't already, soak the cashews in hot water for 15-30 minutes. This makes them plump and soft.
Then drain and rinse the cashews and add them to a high-speed blender alongside the rest of the ingredients.
Blend on high speed for 1 minute, or until completely smooth. No chunks of cashews should remain. The mixture will be watery, and that's okay!
At this point, you can taste the mixture and add more salt or a bit of apple cider vinegar if needed.
Pour the mixture into a medium-sized pot with a heavy bottom.
Cook over medium heat for 3-5 minutes, or until the mixture thickens and becomes stretchy. Make sure to whisk constantly to prevent the bottom from burning!
Once ready, remove from the heat, and cover the cheese with a piece of plastic foil to prevent skin from forming on the top. Let it cool for 5 minutes.
In the meantime, prepare an ice bath by filling a large bowl with water halfway and adding a generous amount of ice.
Layer one serving bowl with plastic wrap (for 1 big burrata ball) or 3 small bowls (for 3 small cheese balls).
Scoop the cheese mixture into the small bowl(s) layered with plastic. Twist up the ends of the plastic wrap and secure it with a rubber band if needed.
Place the bowl(s) in the ice bath and let cool for 5 minutes.
Next, transfer the ball(s) to the freezer and chill for 1 hour.
After that, either serve right away or store in an airtight container in the fridge until ready to use.
- Whisk constantly. The cheese mixture tends to burn easily so make sure to whisk the whole time to avoid that.
- Control the heat. Cook over medium or medium-low heat to prevent the mixture from burning. If it's starting to bubble vigorously, reduce the heat to low.
- Chill for at least 1 hour. This will help the cheese firm up and thicken even further. Don't worry, it's still going to be creamy and spreadable!
- Serving: Traditional burrata is always served at room temperature so you can get the most out of the creamy center. This vegan burrata can be served both straight from the fridge and at room temperature, it's delicious either way!
Burrata is an Italian cow milk cheese that has a soft texture and a creamy inside.
As opposed to an aged cheese like parmesan, burrata is a fresh cheese made from mozzarella and cream.
In Italian cuisine, burrata is usually served as an appetizer on its own or as a part of a salad.
Yes, it does melt to some extent, similar to most store-bought vegan cheeses. Make sure to tear it up into small pieces to allow it to melt properly.
No, the coconut cream gives a slight coconut aroma, but it doesn't make the cheese taste entirely like coconut.
While this vegan burrata is cheesy and creamy in the center, it's not as runny as real burrata cheese is.
- Make it garlicky: Add 1 garlic clove or ½ teaspoon of garlic powder when blending the ingredients.
- Add herbs: Add 1 teaspoon of your favorite dry herb blend after you blend the ingredients. Pulse a few times to combine.
- Truffle-infused: Add 1 teaspoon truffle-infused oil to add a fantastic flavor to your vegan burrata.
- No nutritional yeast: You'll need to use a good nutritional yeast substitute like white miso paste to add depth of flavor.
How to serve it
- Sliced in a Caprese salad with fresh tomatoes, basil leaves or pesto, and a drizzle of olive oil and balsamic vinegar or balsamic glaze.
- Topped over vegan pizza or my pita pizzas.
- Over a piece of sourdough bread, topped with sliced tomatoes and chopped fresh basil.
- In a vegan salad like my summer blackberry salad.
- Teared up and topped over your favorite pasta dish. I love it with my easy beet pasta.
- It's also delicious served over soups. It pairs especially well with my roasted cherry tomato soup.
- In vegan lasagna or other pasta bakes.
- This vegan burrata is also delicious on its own and topped with a drizzle of olive oil, flaky salt, black pepper, and pine nuts.
Store the burrata balls in an airtight container in the fridge for 4-5 days. This recipe is not freezer-friendly.
More Vegan Cheese Recipes
- This vegan mascarpone is perfect for both desserts and savory dishes! It's made with just 4 ingredients and in 10 minutes!
- Did you know you could make cashew ricotta cheese in a matter of minutes? Try it today and see for yourself!
- If you need to impress your guests, this vegan cranberry cheese ball is the perfect appetizer!
- When I tell you this is the best vegan nacho cheese, I MEAN it! It can seriously make everything taste 10 times better.
- This smoky cashew cheese sauce is a simple and tasty recipe, perfect for when you're craving cheese but want something light and healthy!
Easy Vegan Burrata Cheese
- 1 cup raw cashews, soaked in hot water for 15-30 minutes
- 2 cups hot water
- ¼ cup canned coconut cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons nutritional yeast
- 3 tablespoons cornstarch
- 1 teaspoon salt
- If you haven't already, soak the cashews in hot water for 15-30 minutes. This makes them plump and soft.1 cup raw cashews
- Drain the cashews and add them to a high-speed blender alongside the rest of the ingredients. Blend on high speed for 1 minute, or until completely smooth. The mixture will be watery, and that's okay! At this point, you can taste the mixture and add more salt or a bit of apple cider vinegar if needed.2 cups hot water, ¼ cup canned coconut cream, 2 tablespoons apple cider vinegar, 2 tablespoons nutritional yeast, 3 tablespoons cornstarch, 1 teaspoon salt
- Transfer the mixture to a saucepan over medium-high heat. Whisk until the mixture thickens and becomes creamy; about 3-5 minutes. Make sure to whisk constantly to prevent the bottom from burning!
- Once ready, remove from the heat and let it cool for 5 minutes.
- In the meantime, prepare an ice bath by filling a large bowl with water halfway 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).
- When the cheese mixture has cooled a bit, scoop it into the bowls layered with plastic. Twist up the ends of the plastic wrap and secure it with a rubber band if needed. Place the balls in the ice bath and let cool for 5 minutes.
- Remove the balls from the ice bath and set them back in their respective bowls. Place in the freezer for one hour to chill. After that, either serve right away or store in an airtight container in the fridge until ready to use.
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