If you love the fresh flavors of a classic Caprese but want a fully plant-based version, this Burrata-Style Cashew Caprese is about to become your new favorite. Creamy homemade cashew cheese sits beautifully over juicy heirloom tomatoes with fragrant basil and a drizzle of balsamic for the ultimate summer bite.
Serve it as a starter, a light lunch, or with crusty bread to make it a meal. It’s the kind of dish that comes together simply but tastes like you planned it.
Table of Contents
Burrata-Style Cashew Caprese with Heirloom Tomatoes, Basil Oil & Smoked Sea Salt
Ingredients
- For the Cashew “Burrata”: 1 1/2 cups raw cashews, soaked
- 1/2 cup water (plus more as needed)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 small garlic clove (optional)
- 1/2 to 3/4 teaspoon fine sea salt
- For the Basil Oil: 1 packed cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- Pinch of salt
- For Assembly: 3–4 ripe heirloom tomatoes, sliced
- Smoked sea salt (or flaky sea salt + a pinch of smoked paprika)
- Freshly ground black pepper
- Fresh basil leaves, for garnish
- Balsamic glaze (optional)
- Crusty bread (optional, for serving)
Instructions
- Soak the cashews. Cover cashews with hot water and soak 30–45 minutes (or overnight in cool water). Drain and rinse.
- Blend the “burrata.” In a high-speed blender, combine soaked cashews, 1/2 cup water, olive oil, lemon juice, vinegar, garlic (if using), and salt. Blend until silky-smooth. Add water a tablespoon at a time if needed. You’re aiming for thick yogurt/ricotta texture—lush but scoopable.
- Chill to set. Transfer to a bowl, cover, and chill at least 1 hour. It will thicken as it cools.
- Make basil oil. Blend basil, olive oil, and a pinch of salt until bright green and loose. For the glossiest finish, strain through a fine sieve, pressing with a spoon. (No need if you like it rustic.)
- Slice the tomatoes. Cut the heirlooms into thick slices and arrange on a platter. Season with a pinch of salt and black pepper.
- Assemble. Spoon generous mounds of the cashew “burrata” over the tomatoes. Drizzle with basil oil. Finish with smoked sea salt, more pepper, and basil leaves. Add a light swirl of balsamic glaze if you like a sweet-acid pop.
- Serve. Enjoy right away with crusty bread to scoop up the creamy bits and herby oil.
What Makes This Special
This recipe delivers the lush, creamy texture you expect from burrata without any dairy. Cashews bring the richness, while a quick basil oil adds fragrance and color.
Smoked sea salt lifts the flavors and gives a subtle, almost grilled note. The whole thing is about balance: creamy, bright, juicy, and a little smoky. Best of all, you can prep most of it ahead and assemble in minutes.
What You’ll Need
- For the Cashew “Burrata”:
- 1 1/2 cups raw cashews, soaked
- 1/2 cup water (plus more as needed)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 small garlic clove (optional)
- 1/2 to 3/4 teaspoon fine sea salt
- For the Basil Oil:
- 1 packed cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- Pinch of salt
- For Assembly:
- 3–4 ripe heirloom tomatoes, sliced
- Smoked sea salt (or flaky sea salt + a pinch of smoked paprika)
- Freshly ground black pepper
- Fresh basil leaves, for garnish
- Balsamic glaze (optional)
- Crusty bread (optional, for serving)
How to Make It
- Soak the cashews. Cover cashews with hot water and soak 30–45 minutes (or overnight in cool water).Drain and rinse.
- Blend the “burrata.” In a high-speed blender, combine soaked cashews, 1/2 cup water, olive oil, lemon juice, vinegar, garlic (if using), and salt. Blend until silky-smooth. Add water a tablespoon at a time if needed.You’re aiming for thick yogurt/ricotta texture—lush but scoopable.
- Chill to set. Transfer to a bowl, cover, and chill at least 1 hour. It will thicken as it cools.
- Make basil oil. Blend basil, olive oil, and a pinch of salt until bright green and loose. For the glossiest finish, strain through a fine sieve, pressing with a spoon. (No need if you like it rustic.)
- Slice the tomatoes. Cut the heirlooms into thick slices and arrange on a platter.Season with a pinch of salt and black pepper.
- Assemble. Spoon generous mounds of the cashew “burrata” over the tomatoes. Drizzle with basil oil. Finish with smoked sea salt, more pepper, and basil leaves.Add a light swirl of balsamic glaze if you like a sweet-acid pop.
- Serve. Enjoy right away with crusty bread to scoop up the creamy bits and herby oil.
Make this Burrata-Style Cashew Caprese with these fresh, high-quality ingredients sourced right from Amazon.
🥜 Basics & Nuts
🍅 Tomatoes & Produce
🌿 Herbs & Aromatics
🧂 Flavor & Seasoning
🧀 Binders & Extras
🥣 Gear
As an Amazon Associate, I may earn from qualifying purchases at no extra cost to you. Thank you for your support!
Storage Instructions
- Cashew “burrata”: Keeps in an airtight container for 4–5 days in the fridge. Stir before using.
- Basil oil: Store in a sealed jar in the fridge for up to 1 week. Bring to room temp and shake before drizzling.
- Tomatoes: Slice just before serving for best flavor and texture.Assembled salad is best eaten fresh.
Why This Is Good for You
- Healthy fats: Cashews and olive oil provide monounsaturated fats that support heart health.
- Antioxidants: Tomatoes and basil deliver lycopene and polyphenols that help fight oxidative stress.
- Plant-forward: Dairy-free and naturally gluten-free, with satisfying protein from nuts.
- Lower lactose load: Gentle on those avoiding dairy while still feeling rich and decadent.
Pitfalls to Watch Out For
- Grainy texture: Blend longer and add a splash more water if the cashew cream isn’t silky. A high-speed blender makes a big difference.
- Flat flavor: Season in stages. Taste the cashew cream and the tomatoes, then adjust salt, lemon, and vinegar.
- Watery tomatoes: Overripe or refrigerated tomatoes can weep.Use room-temp, just-ripe heirlooms.
- Dull basil oil: If it looks muddy, you may have over-blended or used tired basil. Fresh leaves and a quick blend keep it bright.
Variations You Can Try
- Garlic-chili finish: Add a pinch of red pepper flakes to the basil oil for gentle heat.
- Citrus twist: Swap lemon juice for yuzu or Meyer lemon in the cashew cream.
- Grilled element: Add grilled peaches or zucchini ribbons for smoky-sweet depth.
- Herb swap: Blend basil with parsley or mint for a different green note.
📊 Track Your Vegan Macros
Planning your day? Use our free calculator to find your perfect daily calorie and macro targets.
FAQs
Do I need a high-speed blender for the cashew “burrata”?
It helps a lot. A high-speed blender creates the silky, burrata-like texture that makes this Burrata-Style Cashew Caprese special. If you only have a regular blender, soak the cashews overnight, blend in short bursts, and scrape the sides often. Add water one tablespoon at a time until the mixture turns smooth and scoopable.
Can I make the cashew cheese mixture ahead?
Yes. Prepare the cashew “burrata” and basil oil up to two days in advance and store them in the fridge. The mixture will thicken as it chills. Stir well before serving and add a teaspoon of water if you prefer a looser consistency. This makes assembly on the day of serving take just five minutes.
What if I cannot find smoked sea salt?
Use flaky sea salt plus a tiny pinch of smoked paprika or a drop of smoked olive oil. The subtle smoky note still lifts the heirloom tomatoes and creamy cashew cheese beautifully without overpowering the fresh basil oil.
Which tomatoes work best?
Ripe, in-season heirloom tomatoes give the perfect balance of sweetness and acidity. Choose firm but juicy varieties in different colors for the prettiest platter. If heirlooms are unavailable, use the best vine-ripened or beefsteak tomatoes you can find. Slice them just before serving so they stay juicy.
Is this dish suitable for gluten-free or vegan guests?
Yes. The Burrata-Style Cashew Caprese is naturally vegan and gluten-free. Serve it with gluten-free bread or crackers if you want a scooping option on the side.
How should I store leftovers?
Keep the cashew “burrata” in an airtight container in the fridge for four to five days. Store basil oil separately for up to one week. Assemble the salad fresh each time for the best texture and flavor.
Your New Favorite Caprese
The Burrata-Style Cashew Caprese proves that vegan eating can be every bit as indulgent and beautiful as the original. Whip up this creamy, colorful dish for your next gathering and watch everyone ask for seconds.
Keep smoked sea salt on hand, it’s the final touch that makes everything sing. Serve it once and watch it become your warm-weather go-to.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
