Easiest Vegan Ricotta
Making vegan ricotta at home from scratch is actually easy and highly rewarding. With just little ingredients you can create the easiest and creamier vegan ricotta cheese.
Servings: 8 portions
Calories: 156kcal
Ingredients
- 1 Liter Soy Milk
- 130 g Soy Cream* less than the recipe below!
- 1 tablespoon Nutritional Yeast
- 1 tablespoon Apple Cider Vinegar
- ½ tablespoon Sea Salt or to taste
…for the soy cream*…
- 125 g Vegetable Oil
- 65 g Soy Milk
- 7 g Sugar
- 1 g Salt
- ¼ teaspoon Lactic Acid optional, but makes it taste more authentic. Alternatively use 1 teaspoon Lemon Juice
Instructions
- Add to a large pot the soy milk, the nutritional yeast and the salt, and bring to a soft boil (pre-boiling temperature; around 80°C/175°F).
- Turn off the heat and stir into the apple cider vinegar (or lemon juice) with 8 shaped movements 5 to 10 times (whilst stirring the milk will start to curdle, that's what we want).
- Cover the pot with its lid and allow to rest for 10 to 15 minutes (up to 20).
- The curds should be formed at this point, and they'd be floating over a yellow-ish liquid that is indeed the whey. Carefully collect the curds with a sieve and transfer to another sieve or drain, ideally coated with cheese cloth.
- Leave to drain for half an hour or so, then transfer the mixture to a clean pot or bowl.
- Make the soy cream by adding all the ingredients to a deep glass and blend to smooth with a stick blender.
- Stir in the homemade soy cream until well distributed, and transfer the mixture to a ricotta cheese basket to drain overnight over a rack and under a small weight to help the drainage.
- Once drained we can eat the ricotta straight away, or use it in our favourite recipes or store in the fridge for up to 5 days.
Notes
Please read the full post for detailed method and tips.
This vegan ricotta is also suitable for home freezing.
You can use this plant based version in your all time favourite recipes like Lasagnas, Pasta Bakes, Vegetable Rolls, etc. *Please note the dose of the soy cream is larger than the amount required in the recipe. You can use it to coat pasta or in other vegan cheeses (like this Vegan Stracchino), or even as a mayo. Using a lower amount it won’t emulsify ideally.
This vegan ricotta is also suitable for home freezing.
You can use this plant based version in your all time favourite recipes like Lasagnas, Pasta Bakes, Vegetable Rolls, etc. *Please note the dose of the soy cream is larger than the amount required in the recipe. You can use it to coat pasta or in other vegan cheeses (like this Vegan Stracchino), or even as a mayo. Using a lower amount it won’t emulsify ideally.
Nutrition
Calories: 156kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Potassium: 204mg | Fiber: 1g | Sugar: 3g | Vitamin A: 512IU | Vitamin B12: 1µg | Vitamin C: 9mg | Calcium: 183mg | Iron: 1mg