The Dreamiest Dairy-Free Burrata Recipes You’ll Want To Make on Repeat

Burrata, an Italian cheese known for its rich, creamy texture, is a beloved staple in many culinary traditions. Typically made from mozzarella and cream, this cheese has a soft shell and a luscious, creamy interior. 

We’ve been keeping a close eye on how celebrity chefs use burrata, including Giada De Laurentiis, who previously shared a raw zucchini salad recipe that she tops with fresh burrata—a perfect dish for beating the heat. 

But what do all of us dairy-free folks do when a burrata craving hits? Luckily, these days, all types of cheeses are getting the dairy-free treatment, including this creamy mozzarella-cream mixture. 

My Vegan Minimalist

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What is burrata?

Burrata is a fresh, Italian cheese made from mozzarella and cream. Its name, derived from burro, the Italian word for butter, reflects its rich, buttery interior. 

It is believed that Lorenzo Bianchino, a cheesemaker, invented burrata in the early 20th century as a way to use up leftover curds and cream. He encased these ingredients in a shell of mozzarella, forming a ball with a rich, creamy center. 

Initially, burrata was a way to reduce waste and make use of excess dairy. Over time, its unique texture and flavor gained popularity, and it became a delicacy across Italy and beyond. 

Today, burrata is enjoyed worldwide, both in its traditional form and in innovative plant-based versions. 

Vie De La Vegan

Why choose dairy-free burrata? Vegan burrata provides several benefits over its dairy counterpart. For individuals with lactose intolerance or dairy allergies, it serves as a safe and delicious alternative. 

It’s also a better choice when it comes to planetary health, as dairy-free cheeses generally require fewer resources such as water and land compared to dairy farming. 

Vegan burrata recipes to try

Creating vegan burrata cheese at home is easier than you might think, and it allows you to enjoy this creamy delight in a variety of dishes such as caprese salad, grilled vegetables, pasta, pizza, and even as a dollop to enhance avocado toast. 

You will need a high-speed blender and just a handful of ingredients to make your creamy dairy-free burrata dreams come true. Here are five recipes to get you started.

My Vegan Minimalist

1My Vegan Minimalist

This recipe creates a creamy burrata using cashews and almond milk, perfect for adding to pizzas or spreading on bread. The use of agar agar ensures a firm yet creamy texture, ideal for various dishes. “The end result will be a gorgeous fresh mozzarella-like ball that’s simply irresistible,” notes Tajda Ferko of My Vegan Minimalist.
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Vie De La Vegan

2Vie De La Vegan

This straightforward recipe uses cashews and nutritional yeast to achieve a cheesy flavor. The result is a “vegan burrata [that] is versatile, perfect for salads, spread on bread, or enjoyed as part of a plant-based charcuterie board,” says Julia, the recipe developer behind Vie De La Vegan.
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Health My Lifestyle

3Health My Lifestyle

The combination of cashews and coconut cream is the secret behind this indulgent vegan burrata. “They’re both high in fats, which gives this recipe the consistency of real burrata cheese,” explains Rachel Lessenden of Health My Lifestyle. “The end result is a creamy cheese with a buttery flavor that tastes very similar, if not better, than its dairy counterpart.” 
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You Eat Plants

4You Eat Plants

A simple recipe using staples such as cashews and nutritional yeast, this vegan burrata’s firmer texture makes it perfect for adding to salads or as a spread. You Eat Plants also offers a version of vegan burrata made with firm tofu. 
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The Hungry Carrot

5The Hungry Carrot

This recipe takes dairy-free burrata to the next level. First, cashews and dairy-free milk serve as the base for this cheese, which gets a panko coating and quick deep fry for some added textural complexity. “This fried vegan burrata cheese is insanely gooey, creamy, and with a crunchy texture you can’t stop eating,” says Allison Crawford, recipe developer behind The Hungry Carrot. “It’s rich and indulgent, with a cheesy flavor and texture that defies expectations.”
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