Vegan Burrata
Burrata is essentially a cream filled mozzarella cheese. I want to try to make a vegan version! Here’s how I did it. I took a quarter cup of tofutti sour cream and mixed it with a tablespoon of cashew milk. I give that a good mix. Once it is fully mixed I add it to some half moon molds. Toss that into the freezer and allow it to freeze for forty minutes to an hour. If you like this recipe be sure to check out this one too! and this one!
Mozzarella Base
Now we need to make our vegan mozzarella base. For the vegan mozzarella I’m going to be using cashews. I add a half of a cup of raw cashews to a pot with some water and bring it to a boil. Let them boil for about fifteen minutes. After the fifteen minutes are up we are going to strain the cashews and rinse them off with some cold tap water. Then add the cashews to a blender along with three tablespoons of coconut oil, two tablespoons of tapioca starch, two tablespoons of potato starch, one tablespoon mushroom seasoning extract, one teaspoon lactic acid, a teaspoon salt, half a cup cold water then quickly blend!
Combining
Out of this mixture I’m going to try to get two cheese balls. So I prepare two bowls by lining them with some plastic wrap. Then I add one and a half cups of water and two tablespoons of kappa carrageenan to a saucepan and bring that up to a boil! Make sure you whisk in the kappa carrageenan really well. Then I’m going to check the temperature, once it is around 200oF I’m going to slowly start to whisk in my cashew mixture. At this point I grab my frozen cream pods. Then pour some of the mozzarella into each bowl, throw the cheese pod right in the middle, then just a little more mozzarella on top.
Taste Test
Then pick up the plastic wrap and carefully and twist it, then set it back down. Now I add my little pouches into some ice cold water, which should make them set quickly. After they have sat in the ice and firmed up a bit, I put them into a bowl and then into the fridge for about an hour. An hour later it is ready! It looks perfect! And this mozzarella will melt! It tastes just like cheese too! You should totally give this recipe a try! Watch the full video here!
Vegan Burrata is Finally Real
Ingredients
- 1/4 cup tofutti sour cream
- 1 tbsp cashew milk
- 1/2 cup cashews
- 3 tbsp coconut oil
- 2 tbsp tapioca starch
- 2 tbsp potato starch
- 1 tbsp mushroom seasoning
- 1 tsp lactic acid
- 1 tsp salt
- 1/2 cup cold water
- 2 tbsp kappa carrageenan
Instructions
- Add tofutti sour cream to cashew milk and mix. Add to molds and into the freezer for 40 minutes to an hour.
- Add cashews to pot with water and boil for 15 minutes. Strain and rinse cashews off with cold water.
- Add cashews to blender along with coconut oil, tapioca starch, potato starch, mushroom seasoning extract, lactic acid, salt, and cold water. Quickly blend.
- Line two bowls with plastic wrap. Add water and kappa carrageenan to saucepan, mix, and bring it to a boil.
- Once temp is at 200ºf slowly whisk in cashew mixture. Grab frozen cream pods.
- Pour some mozzarella into each plastic lined bowl, add cream pod, then more mozzarella.
- Pick up plastic wrap and twist it around cheese. Add pouches to ice water to help them set. Then put them in a bowl then into the fridge for about an hour.