Description
This Vegan Ricotta Cheese recipe offers a creamy, plant-based alternative to traditional ricotta, made from soaked cashews, unsweetened soy milk, and Greek-style vegan yogurt. The mixture is gently heated and then set in a cheese mold to create a smooth, rich ricotta perfect for a variety of dishes, from lasagna to salads. It’s a wholesome, dairy-free cheese alternative that is easy to make at home and can be stored in the fridge for up to 4 days.
Ingredients
Cashew Base
- 100 g cashews (soaked for at least 4 hours or overnight, then drained)
Liquids and Cultures
- 1250 ml unsweetened soy milk
- 225 g Greek-style vegan yogurt (such as Alpro Greek-Style protein yogurt)
Flavorings and Acidifiers
- ½ teaspoon sea salt
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons apple cider vinegar
Instructions
- Blend Cashews and Mixture: Add the soaked and drained cashews, unsweetened soy milk, vegan Greek-style yogurt, and sea salt to a high-speed blender. Blend on high for about one minute until the mixture is completely smooth and creamy.
- Heat the Mixture: Pour the blended mixture into a large deep frying pan, wok, or deep saucepan and place it over low-medium heat. Slowly heat while stirring frequently until the temperature reaches 90°C (194°F). Maintain this temperature and continue cooking for 1 minute, stirring constantly to prevent sticking or burning. This heating process takes approximately 20 minutes overall.
- Add Acid and Curdle: Remove the pan from the heat. Stir in the freshly squeezed lemon juice and apple cider vinegar thoroughly. Allow the mixture to sit undisturbed for 20 minutes; during this time it will curdle and start transforming into cheese curds.
- Strain and Mold the Cheese: Place a cheese mold on top of a colander positioned over a large bowl to catch the liquid whey. Using a small sieve, scoop the curdled mixture from the pan into the cheese mold, filling it to the top. Gently stir the mixture inside the mold to release excess liquid and make space for more curds. Add the remaining curds to fill the mold completely. Transfer the mold into the refrigerator and let it chill and drain for about 8 hours or overnight.
- De-mold the Ricotta: To remove the cheese from the mold, grip the top of the mold with a clean kitchen towel or kitchen roll. Carefully invert the mold onto a plate or storage container to release the ricotta cheese.
- Store the Vegan Ricotta: Place the ricotta in an airtight container and refrigerate. Use it within 3 to 4 days for the best flavor and freshness.
Notes
- Soaking cashews overnight or for at least 4 hours softens them and ensures a smooth, creamy texture in the ricotta.
- Maintaining the temperature at 90°C (194°F) is crucial for the curdling process; use a kitchen thermometer for accuracy.
- Save the leftover whey (the liquid collected in the bowl under the colander) for use in smoothies, soups, or stir-fries to avoid waste.
- If you don’t have a cheese mold, you can use a clean kitchen towel-lined colander to drain the cheese.
- The ricotta can be used in any recipe calling for traditional ricotta cheese, including pasta dishes, spreads, or desserts.
