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Vegan Ricotta "Cheeze" (no fermentation)

Vegan Ricotta "Cheeze" (no fermentation)

Vegan Cheese

Making vegan cheese is not that complicated. 
Especially if it doesn't require fermentation. 


In this blog, I'd like to share a simple yet tasty vegan cheese recipe.
Here are the tools and ingredients you'll need. 

Soy Milk. 
Pure Soy milk with simple ingredients (Soy and water!) is the best. 
Lemon Juice

Natural Salt

Cheese cloth
t is good to have a tight weave cloth and not the muslin cloths for this cheese.




Use a heat resistant spatula to mix the soy milk in the pot.

Mixing Bowls  

...And a sieve!

Once you have that all, let's get started! 

Vegan Ricotta "Cheeze" (no fermentation)

(approx. 390g) 

1L, Soy Milk
60ml, Lemon Juice
A pinch of salt


  1. Pour the soy milk into a saucepan and heat it up on low flame, mix well. Once the temperature of the soy milk reaches 60°C, turn off the flame and stir in the lemon juice.

    Vegan Ricotta "Cheeze" Recipe Vegan Ricotta "Cheeze" RecipeVegan Ricotta "Cheeze" Recipe 

  2. Let the mixture sit for about 15 minutes. The soy milk will start to curdle. 

    Vegan Ricotta "Cheeze" Recipe

  3. Prepare a sieve, bowl and the cheesecloth and pour the mixture onto the cloth. The Whey will start to drip down to the bowl in below. 

    Vegan Ricotta "Cheeze" Recipe Vegan Ricotta "Cheeze" Recipe
  4. Let it sit for about 10 minutes and give it a gentle squeeze.

    Vegan Ricotta "Cheeze" Recipe Vegan Ricotta "Cheeze" Recipe
  5. You can keep squeezing it or let is sit on the sieve for about an hour to let drain. What you get in the cheesecloth will be your vegan cottage cheese! 
    Season it with some salt and serve or use it in recipes.

    Vegan Ricotta "Cheeze" Recipe

    You can keep this cheese in the fridge for about 5 days or freeze it upto 3 months. 
    For the whey, you can use it in soups or stews. It will create a nice flavor. 
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