First things first…I’ve been on a little hit of a foodie kick lately. Before I went vegan, I was a bit (much) of a foodie. When I started eating more of a plant based diet, I lost a little bit of that adventurous side of me. Instead I focused on simple meals and learning the basic flavor structures of whole plant foods. While that’s a great lifestyle if you’re into simplicity (and I am in general!), the foodie in me was just dying to try something without potatoes or steamed veggies for a while. I missed various cheeses, mixing flavors and spices, and trying different cultural foods.
All of that to say…I’ve been experimenting a lot recently with vegan foodie food. As a result, I wanted to see if I could make a vegan version of ricotta cheese, made in the same way dairy ricotta is made, which is by bringing cow’s milk to a boil, turning off the heat, and adding in an acid – usually vinegar or lemon juice – which causes the milk fat to curdle, resulting in ricotta cheese. Guess what? It worked!
Note: this recipe only works with soy milk, not any other type of plant milk. I tried, and it just doesn’t work! I’m guessing it has to do with the low fat content of other options. So, I apologize for those allergic to or trying to avoid soy, because this recipe is not friendly for you. Otherwise, this is a great ricotta substitute! It’s unlike many of the other ricotta recipes out there which typically call for whole nuts like cashews, almonds, and macadamia nuts, to be ground with plant milk and seasonings. This ricotta is the real deal! It only takes about 5 minutes to make, then you can eat it fresh or pop it in the refrigerator to let it cool down before serving.
This ricotta is perfect for spreading on crostini with jam (I used apricot), using in lasagna, topping pasta, or using in lemon ricotta pancakes!
I hope you enjoy!
- 2 cups unsweetened soy milk
- 2-1/2 tbsp apple cider vinegar
- Measure 2 cups of soy milk into a saucepan and bring to a boil.
- Once boiling and foaming, remove from heat immediately and add in the vinegar.
- The milk should start to curdle, and when it does, spoon it out onto the cheesecloth and let it drain out into the bowl below. If it does not start to curdle, place back over heat until it does.
- One the liquid is strained, serve immediately or store in an airtight container for up to 5 days in the refrigerator.