Easy Vegan Burrata Cheese

Vegan burrata on a white plate, surrounded by halved cherry tomatoes. A small piece of bread is dipped in the burrata.

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 is completely dairy-free! Naturally soy-free and gluten-free.

Course Appetizer

Cuisine Italian-Inspired

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 5

chilled 1

Total Time 1 10

Servings

Calories 178kcal

Author Rachel

Ingredients

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

Instructions

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.

Notes

Storage

Store the burrata balls in an airtight container in the fridge for 4-5 days. This recipe is not freezer-friendly.

Nutrition