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!
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup cashews (raw)
- 1 cup almond milk (unsweetened - or other vegan milk)
- 2.5 tbsp arrowroot or tapioca powder
- 1/4 tsp citric acid (or 1 tbsp lemon juice)
- 1/2 tsp salt
- 2 tsp agar
- 20 ice cubes
Instructions
- 1
Place raw cashews in a bowl and fill with boiling hot water until they are covered completely. Soak until soft - approx. 20 minutes.
- 2
Rinse the cashews with cold water and then drain.
- 3
Place cashews in a high-speed blender or food processor. Add all the remaining ingredients (except for the ice).
- 4
Blend until completely smooth and no bits remain.
- 5
Pour the mixture into a non-stick pan or pot. Slowly heat up while stirring continuously with a silicone spatula.
- 6
In a few minutes, you will notice the mixture starting to thicken.
- 7
Keep stirring on the heat for a further 1-2 minutes until the mixture feels very sticky, elastic & stretchy.
- 8
Remove from heat.
- 9
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).
- 10
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).
- 11
Dunk each wrapped burrata ball into the ice water mixture.
- 12
Place the wrapped balls in an airtight container. Let cool in the fridge for 20-30 minutes (or longer) before eating.