Inspired by traditional Italian burrata, this vegan version transforms simple ingredients into a surprisingly creamy plant-based cheese. Made with cashew nuts, it combines a delicate texture, mild flavor, and elegant presentation, making it perfect to accompany salads, bruschetta, pasta, or appetizer platters. A handcrafted recipe that shows how plant-based cuisine can be sophisticated, nutritious, and incredibly delicious.

Creamy Cashew Burrata

Yields: 2 medium burratas

Ingredients:

• 1 cup (130 g) of raw cashews
• 1 cup (250 ml) of unsweetened plant-based milk (almond, oat or cashew)
• 2½ tablespoons of sweet tapioca starch 
• 1 tablespoon fresh lemon juice
• ½ teaspoon of salt
• 2 teaspoons of agar-agar powder
• Approximately 20 ice cubes

Method of preparation:

1️⃣ Hydrate the chestnuts: Place the chestnuts in a bowl and cover completely with boiling water. Let them sit for about 20 minutes, until soft. Drain and rinse in cold water.

2️⃣ Prepare the creamy base: Transfer the cashews to a high-powered blender. Add the plant-based milk, tapioca starch, lemon juice, salt, and agar-agar. Blend until you obtain a completely smooth cream, without any cashew residue.

3️⃣ Cook the mixture: Transfer the cream to a non-stick pan. Cook over medium-low heat, stirring continuously with a silicone spatula. After a few minutes, the mixture will begin to thicken. Continue stirring until it acquires a shiny and elastic texture, similar to that of fresh mozzarella. Cook for another 1 to 2 minutes after reaching this point.

4️⃣ Shaping the burratas: While the mixture is cooking, prepare a bowl with ice-cold water and ice cubes. Separate two pieces of plastic wrap. Divide the still-hot mixture into two equal portions. Place each portion on the plastic wrap and close, forming a firm sphere by gently twisting the ends.

5️⃣ Cool down: Immediately plunge the packaged burrata into ice water. Then, transfer to an airtight container and refrigerate for at least 20 to 30 minutes before serving.

Chef's tips

🔸Do not interrupt the stirring. This ensures a uniform texture and prevents lumps.

🔸Prepare the cling film before you start cooking the mixture, as it sets quickly.

🔸Ice water should also be ready for use as soon as the burratas are shaped.

🔸For a more intense flavor, add 1 tablespoon of nutritional yeast to the blender along with the other ingredients.

🔸 Aromatic touch: Add ½ teaspoon of garlic powder, dried Italian herbs, and freshly ground black pepper.

🔸 Gourmet version: Mix lemon zest, fresh basil, or chopped sun-dried tomatoes for an even more sophisticated burrata.

Serving suggestions

Serve with ripe tomatoes, fresh basil leaves, and a generous drizzle of extra virgin olive oil. It's also delicious with:

✅ bruschetta
✅ Artisan breads and focaccias
✅ basil pesto
✅ Mediterranean salads
✅ Freshly baked pizza

→ Finish with fleur de sel and a few drops of balsamic reduction for an even more special presentation.

Conservation

🔹Store in an airtight container in the refrigerator for up to 4 days.

🔹Freezing is not recommended, as the texture may change after thawing.

Nutritional Information (per burrata):

Calories: 376 kcal | Carbohydrates: 20 g | Protein: 12 g | Total Fat: 30 g | Sugars: 4 g | Fiber: 3 g

This information is provided as a courtesy and is an estimate only. Several factors, such as product types or brands purchased, may alter the nutritional information in any recipe.