Vegan Burrata Toast with Cherry Tomatoes and Basil
Elevate your appetizer game with this Vegan Burrata Toast featuring creamy cashew-based burrata, bursting cherry tomatoes, and fragrant fresh basil atop golden sourdough slices. Perfect for plant-based food enthusiasts, this recipe masterfully combines the tangy richness of nutritional yeast and lemon juice with the velvety smoothness of cashew cream, set with agar agar for an authentic burrata feel. The topping of marinated cherry tomatoes, olive oil, and balsamic vinegar adds a juicy, tangy contrast while fresh basil provides a pop of herbal brightness. Quick to prepare and stunning in presentation, this dairy-free delight makes for an elegant starter or light meal, beautifully blending fresh Italian flavors. Perfect for vegan dining and healthy cooking, this recipe is a must-try for food lovers seeking both taste and innovation.
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Recipe Information
Ingredients
- 1 cup Cashew nuts (raw, unsalted)
- 1.5 cups Water
- 2 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Agar agar powder
- 2 cups Cherry tomatoes
- 0.5 cup Fresh basil leaves
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 4 slices Sourdough bread slices
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by making the vegan burrata. Soak the cashew nuts in hot water for 15 minutes, then drain and rinse them.
In a high-speed blender, combine the soaked cashews, 1/2 cup water, nutritional yeast, lemon juice, garlic powder, and 1 teaspoon salt. Blend until completely smooth, scraping down the sides as needed.
In a small saucepan, bring 1 cup of water to a boil and whisk in the agar agar powder. Cook while stirring continuously for about 2 minutes until the agar has dissolved completely.
Quickly add the agar mixture to the cashew mixture in the blender and blend again until well incorporated.
Transfer the mixture into a bowl, cover, and refrigerate for at least 30 minutes until set.
While the burrata is setting, prepare the tomato topping. Halve the cherry tomatoes and combine them with olive oil, balsamic vinegar, salt, and black pepper in a bowl. Toss gently and set aside.
Toast the sourdough slices in a toaster or on a skillet over medium heat until golden brown and crunchy.
Once the burrata is set, scoop portions of it onto each slice of toasted sourdough.
Top with the mixed cherry tomatoes and fresh basil leaves.
Serve immediately as a fresh and flavorful appetizer or light meal.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 24.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2149 mg | 46% | |
*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.
