Vegan Ricotta Cheese - So Creamy And Delicious!

#VeganRicotta #DairyFree #VeganCheese #PlantBasedRecipes #HealthyEating #VeganCooking
Welcome back to our channel! 🥳 Today, we're excited to share a delicious and easy recipe for creamy vegan ricotta cheese that you won't be able to resist! Whether you're a vegan, lactose-intolerant, or simply looking to incorporate more plant-based options into your diet, this recipe is perfect for you!
In this video, we’ll guide you step-by-step as we use four simple ingredients to create a rich and creamy ricotta alternative. Perfect for lasagna, stuffed shells, or even as a spread on crusty bread with tomatoes and herbs!
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Ingredients
500 ML soy milk
½ TSP salt
½ TSP garlic powder
½ TSP onion powder
3 TBSP white vinegar
Instructions
- Heat your soy milk over medium heat to 170 degrees.
- Add your spices, stir to combine and remove from heat.
- Slowly pour your vinegar in and stir gently 3 to 4 times, then cover and let sit for 30 minutes
- Grab a large bowl and place a smaller bowl inside of it. The smaller bowl will act as a platform for your cheese mold so the ricotta can drain properly.
- Place your cheesecloth inside the cheese mold. If you have a fine mesh scooper, scooper the curds from your pot and into the cheesecloth covered cheese mold. You can also tilt your pan and scoop the curds into the mold, limiting the amount of liquid.
- Fold the top of the cheesecloth over and press gently to expel some of the moisture. Set your cheese mold onto a cutting board and dump any initial liquid into the sink.
- Place the cheese mold back onto the smaller bowl within the larger bowl. Put it into the fridge for anywhere between 6 to 24 hours. The longer you allow it to rest in the fridge, the firmer it will become.
- After the ricotta has rested, remove it from the fridge and get it onto your work surface. Lift the cheesecloth out of the mold and then dump the cheese back into the mold.
- With the back of a spoon, gently push the ricotta down into the cheese mold so there are no gaps or air pockets.
- Wet a small piece of paper towel, place over the top of the ricotta and put the large bowl back into the fridge for anywhere between 2 to 24 hours.
After that your cheese is done and ready to eat!
🌟 🎞️ Awesome Editing by the Amazing Tweaky Tales Team🎞️ 🌟
www.thetweakytales.com

[@sarahdee374]

Have y'all tried putting in a probiotic? That gives it more of a fermented tang and firmness. I wonder also about using almond milk if that's all I have on hand. I love the simplicity and looking forward to trying it.

[@PizzaWithPlants]

You clearly were reading our minds! We bought some probiotic and lactic acid last week. We’re planning on testing with those to see how it affects the taste. We also talked about following the recipe but using cashew milk and almond milk as an option. Thx for watching!