Dinner
Vegan Burrata with Roasted Cherry Tomatoes (Vegan & Gluten-Free)
This elegant plant-based dinner features a creamy homemade vegan burrata, paired with hot and juicy roasted cherry tomatoes. Finished with olive oil, basil and gluten-free toast, it's a flavorful and satisfying dish, perfect for a light but indulgent dinner.
Total time: ⏱ 45 min🍽 2 servingsDifficulty: MediumPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
A round vegan burrata served on a white plate, surrounded by roasted cherry tomatoes and fresh basil leaves, with two slices of gluten-free toast. gluten.
Ingredients
- 100 g cashew nuts (soaked for 4 to 6 hours)
- 1/4 cup water
- 2 tbsp of coconut yogurt or plant-based yogurt
- 1 tbsp. lemon juice
- 1 tbsp olive oil
- 1/2 tsp of salt
- 1 tsp. tapioca starch (for elasticity)
- 250 g cherry tomatoes
- 1 tbsp of olive oil
- Salt and pepper to taste
- Fresh basil leaves
- 2 slices of gluten-free bread, toasted
- Extra virgin olive oil (for drizzling)
- Cracked black pepper
Preparation steps
- Prepare the burrata: Mix the soaked cashews, water, yogurt, lemon juice, olive oil, salt and tapioca starch until smooth. Heat in a saucepan over low heat until the mixture thickens and becomes elastic. Let cool and form a round ball. Refrigerate 30 min.
- Roast the tomatoes: Preheat the oven to 180°C (350°F). Place the tomatoes on a plate, drizzle with olive oil, salt and pepper. Roast for 15 to 20 minutes until tender.
- Serve: Place the burrata in the center of a plate, surround with roasted tomatoes. Garnish with fresh basil, drizzle with olive oil and pepper. Add the gluten-free toast on the side.
Chef’s tip
You can prepare the vegan burrata the day before for a deeper flavor. Add a balsamic glaze for a tangy touch. Serve with a fresh green salad to complete the meal.
