Description
This vegan ricotta cheese recipe creates a creamy, tangy, and versatile plant-based cheese using soaked cashews, unsweetened soy milk, and Greek-style vegan yogurt. Heated gently and set in a mold, the cheese is perfect for use in a variety of dishes as a dairy-free alternative to traditional ricotta.
Ingredients
Scale
Ingredients
- 100 g cashews (soaked, 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 freshly squeezed lemon juice
- 3 tablespoons apple cider vinegar
Instructions
- Blend Ingredients: Add the soaked and drained cashews, soy milk, vegan yogurt, and sea salt to a high-speed blender. Blend for about one minute until the mixture is completely smooth and well combined.
- Heat Mixture: Transfer the blended mixture to a large deep frying pan, wok, or deep saucepan. Place the pan over low-medium heat and slowly heat the mixture until it reaches 90°C (194°F). Maintain this temperature and cook for 1 minute, stirring frequently. This step takes approximately 20 minutes and helps thicken and activate the curdling process.
- Add Acid and Curdle: Remove the pan from heat and stir in the freshly squeezed lemon juice and apple cider vinegar. Allow the mixture to sit undisturbed for 20 minutes so it can curdle properly, forming the cheese curds.
- Mold the Cheese: Position a cheese mold on top of a colander placed over a large mixing bowl to catch the liquid whey. Using a small sieve, scoop the curdled mixture into the cheese mold until full. Gently stir the curds inside the mold to release excess liquid and create space, then fill with the remaining curds. Cover and refrigerate for 8 hours or overnight to allow the cheese to firm and strain fully.
- Demold: After chilling, carefully grab the top of the mold using kitchen roll or a clean kitchen towel and invert it onto a plate or storage container to release the shaped ricotta.
- Store: Transfer the vegan ricotta cheese to an airtight container and refrigerate. It will keep fresh for 3-4 days.
Notes
- Soak cashews for at least 4 hours or overnight for best results in blending and creaminess.
- The leftover liquid whey can be saved and used in smoothies, soups, or stir-fries to reduce waste and add nutrition.
- Maintaining the temperature at 90°C is critical to achieve proper thickening without cooking the mixture too fast.
- Use a high-speed blender to ensure a smooth texture free of lumps.
- This recipe is naturally vegan and free from dairy ingredients.
