Vegan Burrata Salad
Elevate your plant-based dining experience with this refreshing and indulgent Vegan Burrata Salad! Crafted from creamy cashew-based vegan burrata, this dish perfectly replicates the luscious, stretchy texture of traditional cheese while remaining completely dairy-free. Nestled among vibrant mixed salad greens, sweet cherry tomatoes, and fragrant fresh basil, every bite bursts with garden-fresh goodness. A finishing drizzle of extra virgin olive oil and balsamic glaze adds a tangy, rich undertone, complemented by a sprinkle of freshly ground black pepper. Whether you're hosting a summer gathering or indulging in a weeknight treat, this stunning dish combines gourmet flavor with wholesome ingredients, ready in just 35 minutes. It’s the ultimate vegan salad for food lovers searching for healthy, delicious, and dairy-free recipes!
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Recipe Information
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
Instructions
Start by soaking the raw cashews in boiling water for 20 minutes to soften them. Drain and rinse well.
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.
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.
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.
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.
Halve the cherry tomatoes and set aside.
Once ready, arrange the mixed greens and basil on a large serving platter.
Nestle the vegan burrata balls among the greens and distribute the halved cherry tomatoes evenly throughout the salad.
Drizzle the olive oil and balsamic glaze over the entire salad.
Finish with a sprinkle of freshly ground black pepper. Serve immediately and enjoy the fresh flavors of this delightful vegan salad.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 66.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2379 mg | 51% | |
*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.
