Description
This Vegan Ricotta Cheese recipe delivers a creamy, tangy, and versatile dairy-free ricotta alternative made from cashews, unsweetened soy milk, and Greek-style vegan yogurt. Perfect for spreading, stuffing, or adding to your favorite dishes, this ricotta is simple to make and requires minimal ingredients, with a natural thickening process that yields a smooth texture and fresh flavor.
Ingredients
Scale
Cashew Base
- 100 g cashews (soaked, see note 1)
Wet Ingredients
- 1250 ml unsweetened soy milk
- 225 g Greek-style vegan yogurt (such as Alpro Greek-Style protein yogurt)
- 3 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons apple cider vinegar
Seasoning
- ½ teaspoon sea salt
Instructions
- Blend Ingredients: Add the soaked and drained cashews, unsweetened soy milk, Greek-style vegan yogurt, and sea salt to a high-speed blender. Blend 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 over low to medium heat, slowly heating the mixture until it reaches 90°C (194°F). Maintain this temperature and cook for 1 minute while stirring frequently to prevent scorching, which will take approximately 20 minutes.
- Add Acid and Curdle: Remove the pan from heat. Stir in freshly squeezed lemon juice and apple cider vinegar thoroughly. Allow the mixture to sit undisturbed for 20 minutes so it curdles and thickens naturally.
- Strain and Mold: Lay a cheese mold on top of a colander placed over a large mixing bowl to catch liquid whey. Using a small sieve, transfer the curdled mixture from the pan into the cheese mold gradually. Fill the mold to the top, then gently stir the mixture inside the mold to release excess liquid and create space for remaining curds. Add remaining curds to the mold and smooth the top. Place the mold in the refrigerator for 8 hours or overnight to chill and fully strain.
- Demold Cheese: To remove the ricotta from the mold, grip the top using kitchen roll or a clean kitchen towel and carefully invert the mold onto a plate or storage container to release the cheese.
- Store Properly: Transfer the vegan ricotta into an airtight container and refrigerate. It will keep fresh for up to 3-4 days. Reserve the liquid whey and light cream collected in the bowl for use in smoothies, soups, or stir-fries.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a smooth blend.
- The reserved liquid whey is nutrient-rich and can be used to enhance other recipes such as smoothies or soups.
- Use freshly squeezed lemon juice and good quality apple cider vinegar for best flavor and curdling effect.
- Temperature is critical; avoid overheating to prevent separation of fats and ensure proper curd formation.
- Prep Time: 15 minutes (plus 4 hours soaking time for cashews)
- Cook Time: 20 minutes heating + 8 hours chilling
- Category: Cheese, Vegan Dairy Alternative
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
