Reasons You’ll LOVE this Vegan Ricotta Recipe

There are many, many reasons to love vegan ricotta. Here are a few of my favorites:

• • You only need 3 ingredients! Talk about getting a lot of good eats for very little time spent in the kitchen! Vegan ricotta cheese is the most simple of all the vegan cheeses and it’s also one of the most versatile.
  • It’s DELICIOUS! Vegan ricotta cheese tastes just like the dairy-made ricotta you’re probably used to for eating and cooking. I actually think it’s better because it’s lighter and cleaner. Yet, the texture and consistency are similar.
  • It’s versatile! I used vegan ricotta cheese in a variety of different ways. My Vegan Stuffed Shells are a prime example, demonstrating that vegan cheese holds up under heat and is a great baking option.
  • Everyone likes it! Whether you serve it on toast for breakfast or brunch, or as filling in a classic cannoli, or in stuffed shells or cannoli, everyone loves it. Hands down it’s a crowd favorite.

Vegan Ricotta Cheese Ingredients and Equipment

You’ll only need 3 ingredients and some equipment you likely have on hand.

• • Almond Milk. I use almond milk after trying almost every other nut milk including soy. I prefer almond milk because when it’s heated to 194° it thickens perfectly. Also, almond milk is a neutral taste and is a little more creamy than the others.
  • Lemon Juice. Lemon juice (or you can also use vinegar) lemon helps the milk curdle. It’s also a natural stabilizer and preservative.
  • Lemon zest. Lemon zest adds a burst of fresh, lemony undertone and complements almost anything you add to your vegan ricotta cheese.
  • Cooking thermometer. You’ll be heating the almond milk to 194° and you’ll definitely need a good thermometer for this!
  • Cheesecloth. You’ll need cheesecloth to strain the almond milk. It’s inexpensive and really effective!
  • Storage jars. I prefer to use glass storage jars, but anything you have will work fine to keep it refrigerated.

How to Make Vegan Ricotta Cheese

Making vegan ricotta cheese is as simple as 1-2-3. Let’s get started!

First, you’ll need almond milk. I make mine homemade and it’s a very simple recipe.

Heat your almond milk to 194° stirring with a whisk consistently. You’ll need to watch this so the milk doesn’t burn. I heat this up on low to medium – it only takes about 6 minutes. Don’t let it boil up.

Whisk in the lemon and lemon zest. Do this right as the almond milk reaches 194°. Do it quickly so the almond milk doesn’t boil over.

Remove from the heat and let stand for 15 minutes. Pour into a strainer lined with cheesecloth. Cover, refrigerate, and let the ricotta drain for a couple of hours before transferring it to a sealed container

Scoop the ricotta into a container and refrigerate for up to a week. I prefer to use glass containers which keep things fresh and are safe.

Serving Suggestions for vegan ricotta cheese.

Vegan ricotta cheese is very versatile. Here are some m serving suggestions.

• • Stuffed Shells or Manicotti – Vegan ricotta pairs with just about any pasta. If you’re running behind and don’t have the time to actually stuff your pasta, you can put a heaping spoonful of vegan ricotta cheese right on the plate or drop a spoonful on top of your pasta with some vegan marinara.
  • Spread on our five-ingredient vegan bread –  This can take many forms. You can do the super easy application of spreading it on a piece of toast and leave it at that. OR you can make French Toast and spread the ricotta on instead of butter. Give this a try! You’ll LOVE it!
  • Dip for Roasted Vegetables – You knew I was going to say this! I add a dollop of vegan ricotta cheese directly to my plate loaded with any roasted veggies and I start dipping!
  • Desserts – Use your vegan ricotta to make a dessert cream. Add chocolate chips, orange zest, and sugar. It makes a wonderful filling for cannolis and pies.

Frequently asked questions:

Anyone making this recipe for the first time often has questions. Here are a few.

• Can you taste the lemon juice? There is a slight undertone of lemon in this recipe. However, it’s an additive and doesn’t leave a bad taste. This is why I use lemon juice to curdle the milk rather than vinegar.
• Can I use different milk? Yes. I will say this. I prefer almond milk, but I’ve seen many other cooks use soy milk. You can experiment with any of the plant-based kinds of milk and find your favorite.
• What does curdling the milk mean? Curdled milk is milk made sour by adding heat. When things curdle, they turn from liquid gradually to solid, forming clumps along the way. If you leave milk out of the refrigerator long enough, it will curdle. When a liquid curdles, it forms curds or lumpy solid masses. In some cases, this is deliberate, as when you make cheese or tofu.

If you decide to try this vegan ricotta cheese recipe feel free to let me know how it turned out in the comments below. Enjoy!