Creating a vegan version of the classic tomato burrata salad seemed like an impossible task when I first attempted it in my test kitchen. The creamy, indulgent texture of burrata is so distinctive that finding a plant-based alternative felt like chasing a dream. But after months of experimentation, I’ve developed a tomato burrata salad recipe that captures all the luxury of the original using completely vegan ingredients. This isn’t just a substitute – it’s a celebration of plant-based innovation that stands proudly alongside its traditional counterpart.
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Why You’ll Love This Tomato Burrata Salad Recipe
This isn’t your ordinary salad – it’s an elegant dish that proves vegan cuisine can be just as luxurious as traditional recipes. Here’s why this tomato burrata salad recipe will become your new favorite:
- Stunning presentation that wows guests
- Perfect balance of creamy and fresh
- Uses peak-season tomatoes
- Ready in under 30 minutes
- Naturally gluten-free
- Perfect for special occasions
- Makes any meal feel restaurant-worthy
Key Ingredients for Tomato Burrata Salad
The Vegan “Burrata”
- 1 block extra-firm tofu
- 1 cup raw cashews, soaked
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 cup refined coconut oil
- Sea salt to taste

The Tomato Base
- 2 pounds heirloom tomatoes, various colors
- 1 pint cherry tomatoes, mixed varieties
- 1/4 cup extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- Fresh basil leaves
- Flaky sea salt
- Freshly ground black pepper
Let’s talk about what makes these ingredients special. The combination of tofu and cashews creates that signature burrata texture – firm on the outside, creamy within. The miso and nutritional yeast provide that subtle umami that makes traditional burrata so irresistible.
Step-by-Step Instructions
Preparing the Vegan “Burrata”
- Drain and press tofu for at least 2 hours to remove excess moisture.
- Blend soaked cashews with nutritional yeast, miso, lemon juice, and vinegar until completely smooth.
- Melt coconut oil and slowly incorporate into the cashew mixture while blending.
- Crumble half the tofu and blend with the cashew mixture for the creamy center.
- Slice remaining tofu into thin layers for the outer “skin.”
Assembling the Burrata
- Line small bowls with plastic wrap.
- Layer thin tofu slices to form the burrata’s exterior.
- Fill with cashew-tofu mixture.
- Wrap and chill for at least 4 hours or overnight.
Preparing the Tomatoes
- Slice heirloom tomatoes into various shapes and thicknesses.
- Halve cherry tomatoes.
- Arrange on a platter, creating height and visual interest.

Final Assembly
- Unwrap chilled burrata and place atop tomatoes.
- Drizzle with olive oil and aged balsamic.
- Garnish with fresh basil and flaky sea salt.
Pro Tips for Perfect Tomato Burrata Salad
After perfecting this recipe through countless iterations, here are my essential tips:
Do’s
- Use the freshest, ripest tomatoes possible
- Let tomatoes come to room temperature
- Season each component separately
- Use high-quality olive oil and balsamic
Don’ts
- Don’t skip pressing the tofu
- Avoid over-blending the cashew mixture
- Don’t refrigerate tomatoes
- Never use regular table salt
Variations and Substitutions
This tomato burrata salad recipe is wonderfully adaptable:
Seasonal Variations
- Spring: Add fresh peas and mint
- Summer: Include stone fruit
- Fall: Add roasted squash
- Winter: Incorporate roasted tomatoes
Base Options
- Grilled sourdough
- Fresh arugula
- Roasted vegetables
- Marinated olives
Dressing Alternatives
- Basil oil
- Reduced balsamic glaze
- Herb-infused olive oil
- Citrus vinaigrette
Storage and Meal Prep
Components can be prepared ahead:
- “Burrata” keeps for 5 days refrigerated
- Prepare tomatoes just before serving
- Make extra burrata for other uses
- Store dressing components separately
For best results:
- Keep burrata well-wrapped
- Bring to room temperature before serving
- Never dress tomatoes until serving
- Store basil in water like flowers
Serving Suggestions
Transform this salad into a complete meal:
- Serve with crusty bread
- Add to a grain bowl
- Top pizza before baking
- Include in a mezze platter
- Pair with grilled vegetables

Tomato Burrata Salad FAQ
Q: Can I make the burrata without nuts? A: Yes, use sunflower seeds or extra tofu instead of cashews.
Q: How long does the vegan burrata last? A: Up to 5 days refrigerated in an airtight container.
Q: What’s the best type of tomatoes to use? A: A mix of heirloom and cherry tomatoes provides the best variety of flavors and textures.
Q: Can I freeze the burrata? A: Not recommended as the texture will change significantly.
Q: How do I prevent the burrata from breaking? A: Handle gently and ensure it’s well-chilled before serving.
This tomato burrata salad recipe has become my signature dish for impressing both vegan and non-vegan guests alike. It’s proof that plant-based versions of classic dishes can be just as luxurious and satisfying as their traditional counterparts. Give it a try, and let me know how it transforms your next special occasion!

Tomato Burrata Salad: A Stunning Plant-Based Version
Ingredients
- For the Vegan “Burrata”
- Amount Unit Name Notes
- 1 block Extra-firm tofu Pressed for 2 hours
- 1 cup Raw cashews Soaked
- 2 tbsp Nutritional yeast
- 1 tbsp White miso paste
- 2 tbsp Lemon juice
- 1 tsp Apple cider vinegar
- 1/4 cup Refined coconut oil Melted
- to taste Sea salt
- For the Tomato Base
- Amount Unit Name Notes
- 2 pounds Heirloom tomatoes Various colors sliced
- 1 pint Cherry tomatoes Mixed varieties halved
- 1/4 cup Extra virgin olive oil
- 2 tbsp Aged balsamic vinegar
- to taste Fresh basil leaves
- to taste Flaky sea salt
- to taste Freshly ground black pepper
Instructions
- Prepare the Vegan “Burrata”:
- Drain and press tofu for 2 hours.
- Blend soaked cashews with nutritional yeast, miso, lemon juice, vinegar, and melted coconut oil until smooth.
- Crumble half the tofu and blend with the cashew mixture for the creamy center.
- Slice the remaining tofu into thin layers for the outer “skin.”
- Assemble the Burrata:
- Line small bowls with plastic wrap.
- Layer thin tofu slices to form the burrata’s exterior.
- Fill with the cashew-tofu mixture, wrap, and chill for 4 hours or overnight.
- Prepare the Tomatoes:
- Slice heirloom tomatoes into various shapes and thicknesses.
- Halve cherry tomatoes and arrange everything on a platter.
- Final Assembly:
- Unwrap the chilled burrata and place it atop the tomatoes.
- Drizzle with olive oil and aged balsamic vinegar.
- Garnish with fresh basil, flaky sea salt, and black pepper.
Notes
-
Storage:
- “Burrata” keeps for up to 5 days refrigerated.
- Prepare tomatoes just before serving.
-
Variations:
- Add seasonal ingredients like fresh peas, stone fruit, or roasted squash.
- Use sunflower seeds instead of cashews for a nut-free version.
-
Pro Tips:
- Use the freshest, ripest tomatoes for the best flavor.
- Let the “burrata” come to room temperature before serving.
-
Common Mistakes:
- Skipping the tofu pressing step can result in a watery texture.
- Over-blending the cashew mixture can make it too thin.