Cathy’s Kitchen Prescription LLC
Creamy Vegan Ricotta
You do not need dairy’s whey or calf rennet for this ricotta. This plant-based version is simple to make and very tasty substitution in many sweet and savory dishes.
Delicious on canapes, smeared on a cracker, mixed into sauces, stuffed in pastas and cannolis, or as a substitute for whipped cream, this vegan ricotta has a rich flavor and a texture that is moister, creamier, and less grainy than its dairy counterpart ~ more like mascarpone actually.
Prep time 15 minutes to mix, 4 ½-6 ½ hours to drain Makes 1 ¼ cups
1 liter unflavored whole soymilk *
4 Tablespoons white vinegar
1 teaspoon shiro (white) miso (optional)
Using a whisk to constantly mix and a candy thermometer heat soymilk in a saucepan to 176°F/80°C. Stir in miso, if using, and distribute evenly throughout the soymilk.
Turn off flame and with a wood spoon or silicon spatula, gently stir in vinegar for just a few seconds to facilitate curd formation. Set aside, undisturbed for 30 minutes for curds to set up.
Line a ricotta basket or a sieve with several layers of cheesecloth or a clean tea towel. To drain off the liquid, set it in a bowl, elevated off the bottom with a small, inverted bowl. Gently spoon the curds into the cloth. Cover and refrigerate for three hours.
Remove from fridge. Remove the cloth from the basket/sieve. Invert the ricotta back into the basket/sieve. Though the curds will be very soft, use the back of a spoon to gently press down to make sure the ricotta makes good contact with the basket/sieve and the sides of the basket/sieve.
Return to the fridge to continue to drain and solidify for 1-3 hours, or longer.
Transfer to a storage container for future use, or to serve immediately, place a plate on top, and invert to release the ricotta onto the plate.
Vegan ricotta will keep, refrigerated, for about 5 days.
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