Vegan Ricotta Cheese Recipe
This Vegan Ricotta Cheese recipe offers a creamy, tangy, and dairy-free alternative to traditional ricotta, perfect for vegan and lactose-intolerant diets. Made with soaked cashews, soy milk, and Greek-style vegan yogurt, this homemade ricotta is gently heated, curdled with fresh lemon juice and apple cider vinegar, then strained and chilled to achieve the perfect ricotta texture. Ideal for use in Italian dishes, salads, or spreads, it combines wholesome plant-based ingredients for a nutritious and delicious cheese substitute.
- Prep Time: 15 minutes (plus 4-8 hours soaking time for cashews)
- Cook Time: 30 minutes (including heating and curdling time)
- Total Time: 8 hours 45 minutes (including chilling time and cashew soaking)
- Yield: 8 servings
- Category: Cheese Substitute
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
Ingredients
Main Ingredients
- 100 g cashews (soaked for at least 4 hours, see note 1)
- 1250 ml unsweetened soy milk
- 225 g Greek-style vegan yogurt (such as Alpro Greek-Style protein yogurt)
- ½ teaspoon sea salt
- 3 tablespoons lemon juice, freshly squeezed
- 3 tablespoons apple cider vinegar
Instructions
- Blend Ingredients: Add the soaked and drained cashews, unsweetened soy milk, Greek-style vegan yogurt, and sea salt into a high-speed blender. Blend thoroughly for about one minute until the mixture is completely smooth and homogeneous.
- Heat Mixture: Transfer the blended mixture to a large deep frying pan, wok, or deep saucepan. Place on low to medium heat and gradually heat the mixture until it reaches 90°C (194°F). Once at temperature, maintain this heat for 1 minute, stirring frequently. This process should take approximately 20 minutes and helps thicken and partially cook the mixture.
- Add Acid and Curdle: Remove the pan from the heat and stir in the freshly squeezed lemon juice and apple cider vinegar. Let the mixture sit undisturbed for 20 minutes. During this time, the acid will cause the mixture to curdle, forming the characteristic curds of ricotta cheese.
- Strain and Mold: Position a cheese mold over a colander placed on top of a large mixing bowl to catch liquid whey. Using a small sieve, transfer the curdled cheese mixture from the saucepan into the cheese mold. Fill the mold to the top and gently stir the mixture within the mold to help release excess liquid and create space for remaining curds. Add remaining curds and place the mold in the refrigerator for 8 hours or overnight to chill and further strain.
- De-mold Cheese: After chilling, carefully unwrap the cheese mold by holding the top with a kitchen towel or kitchen roll and turn the mold upside down onto a plate or storage container to release the vegan ricotta.
- Store: Transfer the vegan ricotta cheese to an airtight container and refrigerate. Use within 3-4 days for optimal freshness.
Notes
- Soak cashews for at least 4 hours or overnight to ensure they blend smoothly into a creamy base.
- The leftover liquid strained from the cheese mold is light cream and can be reserved for smoothies, soups, or stir-fries.
- Be careful to maintain the temperature at 90°C during heating to prevent burning or overcooking the mixture.
- Use fresh lemon juice and apple cider vinegar for the best curdling results.
- This ricotta has a mild, tangy flavor and works well as a spread or in vegan lasagna, stuffed pasta, and salads.
Find it online: https://justsosavory.com/vegan-ricotta-cheese-recipe/
