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Juicy Impossible Burger Copycat – Best Vegan Cheese Recipe for Homemade Nights

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This plant-based Impossible Burger copycat is juicy, savory, and topped with melty homemade vegan cheese. Perfect for cozy homemade nights, it’s a crowd-pleaser that satisfies classic burger cravings with a lighter, vegan twist.

Ingredients

Scale
  • 12 oz Impossible Burger ground (or other plant-based ground meat)
  • 1/4 cup finely diced onion
  • 2 garlic cloves, minced
  • 1 tbsp vegan Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup unsweetened plant-based milk (oat or almond preferred)
  • 1/4 cup raw cashews (soaked for 15 minutes)
  • 2 tbsp nutritional yeast
  • 1 tbsp tapioca starch
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp white miso (optional)
  • 1 tbsp coconut oil
  • 4 vegan burger buns (brioche-style or classic, lightly toasted)
  • Lettuce leaves
  • Sliced tomato
  • Sliced red onion
  • Dill pickle slices
  • Ketchup and mustard (or favorite burger sauces)

Instructions

  1. Soak raw cashews in hot water for at least 15 minutes, then drain.
  2. Blend soaked cashews, plant milk, nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, white miso (if using), and coconut oil until smooth and creamy.
  3. Pour cheese mixture into a saucepan and cook over medium heat, whisking constantly, until thickened and stretchy (about 3-4 minutes). Transfer to a bowl and keep warm.
  4. In a large bowl, combine Impossible Burger ground, diced onion, minced garlic, vegan Worcestershire, smoked paprika, onion powder, salt, and black pepper. Mix gently.
  5. Divide mixture into 4 equal portions and shape into patties about 1/2 inch thick.
  6. Heat olive oil in a large skillet over medium-high heat. Add patties and cook for 3-4 minutes on the first side until browned, then flip and cook another 2-3 minutes.
  7. Top each patty with a spoonful of warm vegan cheese sauce, cover pan for 1 minute to melt.
  8. Slice and lightly toast burger buns.
  9. Spread ketchup and mustard on bun bases. Layer lettuce, tomato, red onion, and pickles.
  10. Add hot patty with vegan cheese, top with bun lid, and serve immediately.

Notes

For gluten-free, use GF buns and check Worcestershire sauce. Don’t overwork the patty mix for juiciness. Tapioca starch gives vegan cheese its stretch. Toast buns for crunch and stability. Patties and cheese can be made ahead and reheated. Customize with favorite toppings or adapt for allergies.

Nutrition

Keywords: Impossible Burger, vegan burger, plant-based, vegan cheese, copycat recipe, homemade burger, dairy-free, comfort food, weeknight dinner, vegan main course

Find it online: https://emmayum.com/juicy-impossible-burger-copycat-best-vegan-cheese-recipe-for-homemade-nights/