Homemade plant-based ricotta
Ingredients you'll need
- 1 liter (4 cups) soy milk
- 5 tablespoons white wine vinegar
- Lemon juice (optional, for seasoning)
- Salt (optional, for seasoning)
Let's get cookin'
- Pour the soy milk into a large pot or saucepan. Bring the soy milk to a full boil over medium-high heat, stirring occasionally to prevent scorching on the bottom. Once boiling, turn off the heat immediately. Add the white wine vinegar and stir gently.
- Let the mixture sit undisturbed for 15 minutes. During this time, the acid from the vinegar will cause the milk to curdle and separate into curds and whey.
- Line a fine-mesh sieve or strainer with a clean kitchen towel, cheesecloth, or nut milk bag.
- Pour the curdled mixture into the lined sieve to separate the curds from the liquid whey. Let it drain for a few minutes, then gently squeeze the towel to remove excess liquid. Don't squeeze too hard - you want the ricotta to remain moist and creamy.
- Transfer the ricotta to a container and place in the fridge to cool down completely (at least 30 minutes).
- Once cooled, season the ricotta to taste with a squeeze of lemon juice and a pinch of salt if desired.
- Use just like traditional ricotta in your favorite recipes - perfect for lasagna, stuffed pasta, spreads, or desserts!
Pro Tipp: Storage
Store in an airtight container in the refrigerator for up to 5 days.
2-ingredient plant-based cheese
Discover how easy it is to make homemade vegan ricotta with just two simple ingredients! This soy milk ricotta recipe uses a traditional cheese-making technique where acid (vinegar) causes the milk proteins to curdle, creating authentic ricotta-like texture that's perfect for all your favorite Italian dishes. No specialized equipment needed - just a pot, a strainer, and a towel!
What makes this plant-based ricotta so special is its versatility and authentic texture. Unlike store-bought alternatives that often rely on nuts or tofu, this dairy-free ricotta uses the same acid-curdling method as traditional cheese-making, resulting in light, fluffy curds that behave just like the real thing. Use it in vegan lasagna, stuffed shells, cannoli filling, or simply spread on toast with herbs.
Ready in just 50 minutes with only 5 minutes of active prep time, this easy vegan cheese recipe is incredibly economical and far fresher than store-bought options. The DIY ricotta can be customized with your favorite seasonings - add herbs, garlic, nutritional yeast, or keep it simple with just lemon and salt. Once you see how simple it is to make vegan ricotta from scratch, you'll never buy it again!
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