Description
A creamy and tangy vegan ricotta cheese made from soaked cashews, soy milk, and Greek-style vegan yogurt. This homemade ricotta is gently heated, curdled with lemon juice and apple cider vinegar, and then chilled to develop a smooth, spreadable texture perfect for a variety of plant-based dishes.
Ingredients
Scale
Main 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 lemon juice (freshly squeezed)
- 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 and blend for about one minute until the mixture is completely smooth and creamy.
- Heat Mixture: Transfer the blended mixture to a large deep frying pan, wok, or deep saucepan and place over low to medium heat. Gradually heat the mixture until it reaches 90°C (194°F), then maintain this temperature and cook for 1 minute, stirring frequently to prevent sticking and ensure even heating. This process should take about 20 minutes in total.
- Curdle Cheese: Remove the pan from heat and stir in freshly squeezed lemon juice and apple cider vinegar. Allow the mixture to sit undisturbed for 20 minutes to let it curdle and thicken naturally.
- Mold and Strain: Place a cheese mold on top of a colander positioned over a large mixing bowl to catch draining liquid. Using a small sieve, scoop the curdled mixture from the saucepan into the mold. Fill it to the top, gently stir the curds in the mold to release liquid and create space, then add the remaining curds. Cover and refrigerate the mold for 8 hours or overnight to firm up and drain further.
- De-mold Cheese: To remove the cheese from the mold, hold the top securely with kitchen paper or a clean towel and carefully invert onto a plate or into a storage container.
- Storage: Transfer the vegan ricotta to an airtight container and refrigerate. Use within 3-4 days for best freshness and flavor.
Notes
- Soak the cashews in water overnight or for at least 4 hours to soften them and ensure a creamy texture.
- The leftover liquid after straining the ricotta is a nutrient-rich whey-like byproduct. Save it to add creaminess and nutrition to smoothies, soups, or stir-fry dishes.
- Maintaining the heating temperature around 90°C is crucial to achieve proper curdling without drying out the cheese.
- This vegan ricotta is perfect for lasagnas, spreads, salads, or as a dip.
