This vegan burrata bruschetta combines crispy toasted bread, creamy dairy-free burrata, juicy tomatoes, fresh basil, and a balsamic glaze. The homemade vegan burrata has a soft, rich center similar to traditional burrata but is made entirely from plant-based ingredients.

Yield

6–8 bruschetta slices
Serves 4 as an appetizer

Ingredients

For the Vegan Burrata

Outer Mozzarella Layer

1 cup (240 ml) unsweetened soy milk or oat milk
2 tablespoons tapioca starch
1 tablespoon cornstarch
1 tablespoon refined coconut oil
1 teaspoon agar powder
½ teaspoon salt
1 teaspoon lemon juice

Creamy Burrata Filling

¾ cup (100 g) raw cashews, soaked 4–6 hours
¼ cup (60 ml) water
1 tablespoon lemon juice
1 tablespoon nutritional yeast
½ teaspoon salt
1 teaspoon olive oil

For the Tomato Topping

2 cups ripe cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon salt
Freshly ground black pepper
2 tablespoons fresh basil, thinly sliced

For the Bruschetta

1 baguette or crusty artisan bread
2 tablespoons olive oil
1 garlic clove, peeled

Garnish

Fresh basil leaves
Balsamic glaze
Flaky sea salt
Freshly cracked black pepper

Equipment

Blender
Small saucepan
Baking sheet
Mixing bowls

Step 1: Soak the Cashews

Place cashews in a bowl.
Cover with hot water.
Soak for at least 4 hours or overnight.
Drain and rinse thoroughly.

The longer the soak, the smoother the burrata filling.

Step 2: Make the Creamy Filling

Add to a blender:

Soaked cashews
Water
Lemon juice
Nutritional yeast
Salt
Olive oil

Blend 2–3 minutes until completely smooth.

The texture should resemble thick ricotta or whipped cream cheese.

Transfer to a bowl and refrigerate.

Step 3: Make the Vegan Mozzarella Shell

In a saucepan whisk together:

Plant milk
Tapioca starch
Cornstarch
Agar powder
Coconut oil
Salt

Place over medium heat.

Whisk continuously.

After 4–6 minutes the mixture will:

Thicken noticeably.
Become glossy.
Stretch slightly when lifted.

Remove from heat.

Stir in lemon juice.

Step 4: Form the Burrata

Simple Burrata Method

Line a small bowl with plastic wrap or lightly oil a ramekin.
Spoon half of the mozzarella mixture into the bowl.
Create a well in the center.
Add 2–3 tablespoons cashew filling.
Cover with remaining mozzarella mixture.
Smooth the surface.

Refrigerate for 1–2 hours until set.

Once chilled, gently unmold.

When cut open, the creamy center should flow slightly.

Step 5: Prepare the Tomato Mixture

Place tomatoes in a bowl.

Add:

Olive oil
Garlic
Salt
Pepper

Mix gently.

Let stand 15–20 minutes.

This draws out juices and intensifies flavor.

Fold in basil just before serving.

Step 6: Toast the Bread

Preheat oven to 425°F (220°C).

Slice baguette into ½-inch (1.25 cm) slices.

Arrange on a baking sheet.

Brush lightly with olive oil.

Bake 6–8 minutes until:

Golden brown
Crisp around edges

Remove from oven.

Immediately rub each slice with the cut garlic clove.

This gives a subtle garlic aroma without overpowering the burrata.

Step 7: Assemble the Bruschetta

For each slice:

Place a spoonful of vegan burrata.
Add tomato mixture.
Spoon over some tomato juices.
Add torn basil leaves.

Finish with:

Balsamic glaze
Flaky sea salt
Black pepper

Presentation Tips

Arrange on a wooden board or platter.

Place the whole burrata in the center and surround with toasted bread.

Guests can cut into the burrata and spoon the creamy filling onto their bruschetta.

Make-Ahead Instructions

Vegan Burrata

Can be made 2 days ahead.
Keep refrigerated in an airtight container.

Tomato Mixture

Prepare up to 8 hours ahead.
Add basil just before serving.

Toasts

Best made fresh.
Can be toasted 2–3 hours ahead and kept uncovered at room temperature.

Flavor Variations

Roasted Tomato Version

Roast tomatoes at 400°F (200°C) for 20 minutes before using.

Mediterranean Style