Easy Vegan Burrata

🌿 FULL RECIPE🌿

Prep time: 15 minutes Total time: varies
Serves: 1 vegan cheese wheel

INGREDIENTS

1/2 cup raw cashews

1 cup coconut milk

1 tablespoon apple cider vinegar

½ teaspoon lactic acid (sub 1/2 tablespoons Lemon Juice.)

1 tablespoon Nutritional Yeast

3/4 cups refined coconut oil

1/2 tablespoon salt, plus more as needed for salt water mixture

4 tablespoons kappa carrageenan

1/4 cup tapioca starch

1. INSTRUCTIONS

   1. Rinse cashews and soak overnight in a mixture of apple cider vinegar and water 1/2 cup raw cashews (another option is to boil the cashews and add apple cider later, I personally like the taste the apple cider gives to the soaked cashews) many vegan recipes will suggested letting the cheese ferment for a couple days this method allows you to bypass that step.

   2. Add all ingredients to a blender and blend until smooth.

   3. Add the mixture to a pot set to medium high heat.

   4. Once mix thickens and starts to detach from the pot, remove from the heat and add to the cheese mold.

   5. Submerge the mold into an ice bath for 60 seconds.

   6. Serve immediately and enjoy.

🍍 Pro Tips:
* Use refined coconut oil to get rid of the coconut flavor.

*This cheese will firm up into a soft cheese after about 10 minutes.

*If you have a nut allergy this can be subbed for any sesame seeds or firm tofu.

*Sub the Kappa Carrageenan for Agar Agar. This will result in a less firm, more rubbery cheese.

* Keeps in the fridge for up to 3 weeks.

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!