Vegan Burrata

An easy, 4-ingredient recipe to create a creamy plant-based laternative to burrata.

Course Appetizer, Essentials

Cuisine Italian

Keyword easy vegan cheese, homemade vegan cheese, nut free vegan cheese, vegan burrata, vegan cheese alternative, vegan cream cheese

Prep Time 20

Cook Time 10

Ice bath time 10

Total Time 40

Servings

Calories 73.8

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.

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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.