Vegan Burrata Salad

Elevate your salad game with this stunning Vegan Burrata Salad, a plant-based twist on a classic favorite! Featuring creamy homemade burrata crafted from soaked cashews, coconut cream, and tapioca starch, this recipe delivers all the indulgent texture and flavor without any dairy. Nestled among a bed of crisp mixed greens, fragrant basil leaves, and juicy cherry tomatoes, the salad is brought to life with a drizzle of extra virgin olive oil and sweet balsamic glaze. Perfect for a vibrant appetizer or a light meal, this dish is not only visually impressive but also packed with fresh, wholesome ingredients. Ready in just 35 minutes, it’s a delightful fusion of elegance and plant-based goodness that’s sure to impress vegans and non-vegans alike!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup raw cashews
• 0.5 cup water
• 0.25 cup coconut cream
• 2 tablespoons tapioca starch
• 1 teaspoon agar agar powder
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 2 cups fresh basil leaves
• 4 cups mixed salad greens
• 2 cups cherry tomatoes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze
• 0.25 teaspoon black pepper

Directions

Step 1

Start by soaking the raw cashews in boiling water for 20 minutes to soften them. Drain and rinse well.

Step 2

In a blender, combine the soaked cashews, 1/2 cup water, coconut cream, tapioca starch, agar agar powder, nutritional yeast, lemon juice, and salt. Blend until completely smooth.

Step 3

Transfer the cashew mixture to a small saucepan and cook over medium heat, stirring constantly. Once it starts to thicken and becomes stretchy, remove it from heat.

Step 4

Let the mixture cool slightly, then divide it into 4 portions. Wrap each portion in plastic wrap, forming a ball to mimic the burrata's mozzarella-like appearance. Chill in the refrigerator for at least 30 minutes to set.

Step 5

While the vegan burrata sets, prepare the salad. Rinse the mixed greens and basil leaves thoroughly, then spin dry or pat with a kitchen towel.

Step 6

Halve the cherry tomatoes and set aside.

Step 7

Once ready, arrange the mixed greens and basil on a large serving platter.

Step 8

Nestle the vegan burrata balls among the greens and distribute the halved cherry tomatoes evenly throughout the salad.

Step 9

Drizzle the olive oil and balsamic glaze over the entire salad.

Step 10

Finish with a sprinkle of freshly ground black pepper. Serve immediately and enjoy the fresh flavors of this delightful vegan salad.

Nutrition Facts

Serving size	(870.9g)

Amount per serving	% Daily Value*
Calories	1358.6

Total Fat 88.3g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1313.8mg	0%
Total Carbohydrate 125.8g	0%
Dietary Fiber 12.6g	0%
Total Sugars 66.9g
Protein 34.3g	0%

Vitamin D 0IU	0%
Calcium 215.3mg	0%
Iron 13.2mg	0%
Potassium 2378.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 9.6%

Carbs: 35.1%