You know, as a vegan, one of the things I struggle the most is avoiding cheese. I used to love it! For this reason today I bringo this healthy vegan and real Italian Burrata!
A couple of weeks back, I remembered when in Italy, walking around Venice streets, we found a really small cute ristorante. We didn’t even get inside; they had three or four tables outside, sitting under gorgeous climbing vines that provided shadows over the tables. I honestly can’t recall the whole meal, its been a while now, but of what I do have vivid images is of the Burrata we ordered. The entire experience was marvelous!
Since then, I’ve never trying to find something similar, vegan, and healthy (let’s not start talking about all the additive that vegan stuff can have), but I haven’t been lucky.
So I decided to try to do my own. This recipe is straightforward, although it takes time. But believe me, if you’re vegan, or trying to cut down the dairy intake, you won’t regret it! Trys this healthy vegan and real Italian Burrata!
Hope you enjoy it!
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- 1 1/2 cup cashews soaked for at leats 2 hours
- 1 acidophilus probiotic capsule
- 1 tsp Pink Himalayan Salt
- 3/4 cup oat milk plain unsweetened
- 1 tsp coconut oil
- Soak the cashews for at least 2 hours. Then, drain and rinse.
- Blend the cashews, acidophilus powder, salt, 1/4 cup of milk, coconut oil at high speed until the mixture is smooth.
- Place the mixture into the center of a piece of fine cheesecloth. Gather the edges and tie them into a bundle.
- Hang the cheese packet from a hook for 1-2 days. (Place a small dish underneath just in case there are any moisture drips.)
- Once the two days have passed, place the remaining 1/2 cup of milk on a glass container and add the cheese bundle. Place it in the fridge for 1 -2days.
- After the two days, unfold the cheesecloth, and it’s ready to enjoy! Enjoy!
Looking for other traditional Italian inspiration? Check these out!