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The BEST Vegan Burrata Cheese with Cashews (Dairy-Free)

Vegan burrata cheese based on cashews packed with healthy fats & super easy to make. A simplified recipe that turns out perfect each time!
Course Appetizer, Side Dish
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 30 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings 2 burrata balls
Calories 376kcal

Equipment

  • A high-speed blender or food processor
  • Plastic wrap  cling film
  • An airtight container
  • A non-stick pan or pot
  • A silicone spatula 

Ingredients

  • 1 cup cashews raw
  • 1 cup almond milk unsweetened - or other vegan milk
  • 2.5 tablespoon arrowroot or tapioca powder
  • ¼ teaspoon citric acid or 1 tbsp lemon juice
  • ½ teaspoon salt
  • 2 teaspoon agar
  • 20 ice cubes

Instructions

  • Place raw cashews in a bowl and fill with boiling hot water until they are covered completely. Soak until soft - approx. 20 minutes.
    1 cup cashews
  • Rinse the cashews with cold water and then drain.
  • Place cashews in a high-speed blender or food processor. Add all the remaining ingredients (except for the ice).
    1 cup almond milk, 2.5 tablespoon arrowroot or tapioca powder, ¼ teaspoon citric acid, ½ teaspoon salt, 2 teaspoon agar
  • Blend until completely smooth and no bits remain.
  • Pour the mixture into a non-stick pan or pot. Slowly heat up while stirring continuously with a silicone spatula.
  • In a few minutes, you will notice the mixture starting to thicken.
  • Keep stirring on the heat for a further 1-2 minutes until the mixture feels very sticky, elastic & stretchy.
  • Remove from heat.
  • Add ice cubes to a medium-sized bowl and fill it with cold water (don't fill it all the way, leave some room on top).
    20 ice cubes
  • Grab a large piece of plastic wrap (cling film). Divide the burrata mixture into two balls. Place each ball on a piece of plastic wrap and wrap it tightly (see photos).
  • Dunk each wrapped burrata ball into the ice water mixture.
  • Place the wrapped balls in an airtight container. Let cool in the fridge for 20-30 minutes (or longer) before eating.

Notes

Use the step-by-step photos in the blog post above to help you visualize each step.
  • Tip 1 - Prepare your plastic wrap (cling film) AHEAD. The cheese mixture sets quite fast so you don’t want to be wasting any time. 
  • Tip 2 - You can also prepare the ice bath ahead. 
  • Tip 3 - Be quick - don’t let the cheese mixture stand around in the pan for too long. 
TO SERVE - Drizzle with olive oil or balsamic vinegar and add some sea salt flakes. 
Traditionally served at room temperature but I prefer it straight from the fridge. 
TO STORE - Place the burrata in an airtight container. Eat within 3-4 days.
 

Nutrition

Calories: 376kcal | Carbohydrates: 20g | Protein: 12g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Sodium: 759mg | Potassium: 426mg | Fiber: 3g | Sugar: 4g | Vitamin C: 0.3mg | Calcium: 179mg | Iron: 4mg