Vegan Burrata
Using principles similar to tofu, let’s make this vegan burrata that just melts in your mouth! With only 4 ingredients, it’s one of the easiest homemade vegan cheese recipes!
Before anyone pipes up to tell me how this recipe isn’t the same as burrata… I know! This is just a fun way for us vegans to enjoy something that looks and tastes similar while maintaining our plant-based lifestyle.
Speaking of lifestyle, if you’re on the path of reducing food waste, pick up a copy of PlantYou Scrappy Cooking! This way, you can enjoy delicious vegan meals while leading a more sustainable life. It’s a must-have for any eco-conscious person, plant-based or not!
Why You’ll Love This Recipe
- The visual component is a big selling point of this recipe. If you’re looking for a striking vegan burrata replacement in a recipe, this is a great alternative.
- Although it’s nice to see lots of dairy alternatives in the store, they tend to be expensive. This recipe costs very little, slightly more than a carton of soy milk!
- This recipe uses only 4 ingredients, and I am willing to bet you have at least one in your pantry already! Plus, this recipe is nut-free.
- If you’ve made tofu before, you’ll be familiar with the process. It involves curdling soy milk, and then straining the curds to form the signature burrata shape.
- The texture is out of this world! It’s so soft and creamy, it practically melts in your mouth.
Key Ingredients
The biggest appeal of this recipe is its simplicity. This vegan burrata calls for only four ingredients, all very accessible and affordable.
- Soy milk curdles when exposed to acid, which makes it the perfect dairy-free base for creating vegan cheese alternatives.
- Lemon juice is the acid source that triggers the curdling process.
- Salt and garlic powder add seasoning that highlights the creamy texture of the vegan burrata.
Hack It!
- Once you dial down the process, you can play with the seasoning to create something new! Try adding paprika, chili flakes, or turmeric.
- You can serve it as a centerpiece of your salad, chipping off as you go. Alternatively, spread it on a bagel, bread or crackers like cream cheese. You can also add it to your vegan charcuterie board.
- As I already mentioned, tofu is made using the same principle. So if you have a press, you can utilize the soy pulp to make tofu!
- If you’re all out of lemons, you can use store-bought or homemade apple cider vinegar to induce the curdling process.
How to Make Vegan Burrata
Step 1: Add the soy milk to a pot and bring to a boil. Stir constantly to avoid burning.
Step 2: Once the milk starts boiling, immediately turn off the heat. Add lemon juice, salt, and garlic powder, then stir.
Remove from the heat and allow the mixture to sit for 10-15 minutes.
Step 3: Place a strainer over a bowl, and line it with the cheesecloth. Pour the curdled milk into the cheesecloth and drain for 1-2 minutes.
Step 4: Wrap the cheesecloth tightly around the soy pulp and add a weight on top. Leave to drain for 15-20 minutes, until you have a consistency similar to cream cheese.
Step 5: Fill a bowl with water and ice. Wrap the pulp in plastic, making a firm ball and sealing the top. Leave in the ice bath for 10 minutes to stabilize the outside of your vegan burrata.
Step 6: Carefully remove the plastic wrap and serve as desired. I recommend using your vegan burrata as a centerpiece of a vibrant salad or with Cranberry Salsa.
Frequently Asked Questions
Soy milk is unique among plant-based milks because of its high protein content, which allows it to coagulate and form curds. Other types of vegan milk do not curdle in the same way, which makes them unsuitable for this recipe.
The principle is similar, but the end result does not have the same flavor or texture.
Use the strained liquid to water your plants, or use it in place of water when making bread (like my easy breadmaker wholemeal loaf recipe).
More Plant-Based Cheese Recipes
- Almond Cheese Ball (Zero-Waste)
- Hidden Vegetable Vegan Queso
- Vegan Cheddar Cheese
- Plant-Based Tofu Cheese (Sliceable)
- Vegan Mozzarella
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The Recipe: Vegan Burrata
Ingredients
- 4 cups soy milk, one carton
- 4 tbsp lemon juice
- 1 tsp salt
- ½ tsp garlic powder
Equipment
- Sieve or colander
- Plastic wrap
- Large bowl for the ice bath
Instructions
- Add the 4 cups of soy milk to a pot and bring to a boil, stirring constantly to avoid burning.
- Once the milk starts boiling, immediately turn off the heat, and add the lemon juice, salt and garlic powder. Stir and you will immediately see the milk begin to curdle.
- Remove from the heat all together and allow it to sit for 10 to 15 minutes.
- Place a strainer in a bowl, and lay cheesecloth over top. Pour the curdled milk into the cheesecloth and allow to drain for 1 to 2 minutes. Wrap the cheesecloth around the “pulp” and place a weight over top, like a bowl full of water, to promote drainage.
- Allow to drain for 15 to 20 minutes, until you have a cream cheese like consistency leftover in the cheesecloth. Get out a bowl, fill it with water, and add ice. Transfer the pulp to plastic wrap, and wrap tightly into a ball, sealing the top. Place in the ice bath, and allow to sit for 10 minutes to stabilize the outside edge of your burrata.
- Carefully remove the plastic wrap and serve. Alternatively, store in a sealed container in the fridge for up to 5 days.
Notes
- Feel free to add other seasoning, like paprika, chili flakes, or turmeric.
- Serve it as a centerpiece of your salad, or spread it on a bagel, bread or crackers like cream cheese.
- If you’re all out of lemons, you can use apple cider vinegar or white wine vinegar to induce the curdling process.
- Use the strained liquid to water plants or make bread.
