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Vegan Burrata

Prep Time:

15 minutes

Cook Time:

10 minutes

Makes:

2 balls

This vegan burrata is luxuriously creamy with a subtle tang from lemon juice and soy milk. It captures the texture of traditional burrata: a tender outer layer surrounding a rich, soft center. Serve it fresh with tomatoes, basil, and olive oil, or spread it on warm bread for an indulgent plant-based treat.

Ingredients

  • 1 cup (150 g) cashews

  • 1 cup (240 ml) soy milk

  • 1 tsp lemon juice

  • 1 heaping tbsp (10 g) tapioca starch

  • 2 tsp agar-agar

  • 1/2 tsp salt

  • 10 ice cubes

Instructions

  1. Place the cashews in plenty of water and soak overnight.


  2. The next day, drain and rinse the cashews. Add them to a food processor along with soy milk, lemon juice, tapioca starch, agar-agar, and salt. Blend for about 3 minutes until completely smooth.


  3. Transfer the mixture to a saucepan and heat over medium heat, stirring constantly, until it thickens slightly (5 to 10 minutes).


  4. Prepare a bowl of ice water with the ice cubes and set out two pieces of plastic wrap. Place half of the warm mixture in the center of each piece, gather the ends, and twist to form tight balls.


  5. Submerge the wrapped burrata balls in the ice bath and let them cool for about 1 hour.


  6. Remove from the water, gently dry, place on a plate, and refrigerate overnight to set.


  7. Unwrap before serving and enjoy within 4 days.

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