Vegan cheese might sound intimidating, but it doesn’t have to be—especially when there’s no fermentation involved!
Today, I’m sharing a simple, delicious, and fuss-free vegan ricotta that comes together in no time.
Let’s start with what you’ll need.
Tools:
- Saucepan
- Heat-resistant spatula
- Mixing bowls
- Sieve
- Cheesecloth (a tight-weave works best here—avoid loose muslin)
Ingredients:
- 1 liter soy milk (choose a pure version with just soy and water)
- 60 ml lemon juice
- A pinch of natural salt
Vegan Ricotta “Cheeze”
(Yields about 390g)
Instructions:
-
Pour the soy milk into a saucepan and warm it over low heat, stirring occasionally. Once the temperature reaches 60°C, turn off the heat and stir in the lemon juice.
-
Let the mixture rest for about 15 minutes. You’ll see the milk begin to curdle, forming soft curds and whey.
- Set a sieve over a bowl and line it with cheesecloth. Carefully pour the curdled mixture into the cloth. The whey will drain into the bowl below.
-
Allow it to drain for 10 minutes, then give the cloth a gentle squeeze to remove excess liquid. For a drier cheese, you can let it drain for up to 1 hour.
- Transfer your fresh vegan ricotta to a bowl, season with a pinch of salt, and mix gently. It’s now ready to use!
Storage:
Keep in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Don’t discard the whey!
This flavorful liquid is perfect for adding depth to soups, stews, or even smoothies.
Enjoy your homemade plant-based ricotta in pastas, spreads, or simply as a tasty snack!
