Our plant-based Burrata ball is a creamy, dreamy reimagining of the classic Italian cheese, crafted with Panacheeza’s signature blend for an indulgent, dairy-free experience. The delicate outer layer gives way to a luscious, velvety center that spreads beautifully over fresh bread, pairs perfectly with heirloom tomatoes, or shines as the star of a charcuterie board. Light, rich, and bursting with flavor, this burrata ball delivers all the decadence of tradition with the wholesome goodness of plants.
Makes 2 Burrata balls
Ingredients
1 cup cashews raw, untoasted, unsalted
2 tbsp tapioca flour (tapioca starch)
1 tsp agar-agar powder
1 tsp original Panacheeza
1 tbsp lemon juice
1 tsp salt
1 cup water room temperature
Directions
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Boil water. Once boiling, turn off heat and soak the cashews for 20 minutes, or until softened. Rinse with cold water and drain.
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In a high-speed blender or food processor combine softened cashews, Panacheeza, tapioca starch, agar-agar powder, lemon juice, salt, and water. Blend until smooth and creamy.
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Pour the blended mixture into a non-stick pot over medium-low heat, stirring constantly. It'll start to thicken in a few minutes. Keep stirring until it's very elastic and stretchy, about 5-7 minutes. Be careful not to use high heat or leave it unattended to avoid burning. Once ready, remove the pan from the heat.
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Fill a medium bowl with ice cubes and cold water, leaving some space at the top.
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Lay two large pieces of plastic wrap on the countertop. Divide the thickened mixture between both.
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Once divided, wrap each cheese ball in the plastic wrap and twist to secure the top.
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Place both balls into the ice bath and chill for 10 minutes.
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Pat each wrapped ball dry with a clean paper towel to remove any excess water. Place a paper towel in the bottom of the containers you are using and transfer the wrapped balls to two small bowls OR an airtight container.
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Refrigerate for at least 1 hour (or longer) before serving.
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Enjoy over fresh tomatoes, salads, crostinis or pasta!
