Vegan ricotta


This is my first recipe.. vegan ricotta


1 l unflavored soy milk

200 ml soy cream

1/2 teaspoon coarse salt

1 tablespoon (full) NIGARI

1 tablespoon margarine


Scald the milk just beneath the boiling point, then add salt, soy cream and margarine. Bring to a boil and, as soon as it starts boiling, add  nigari (previously melt in a little hot water), stir with a wooden spoon once or twice, cover the pot with the lid, turn off the heat and let sit for 15-20 minutes. Put the ricotta in a basket cheese moulding case and drain. With these ingredients,  I obtained 500 g of ricotta cheese.

Chef: Rosa87 from VeganBlog

  1. Maija Haavisto 31 May 2010 at 12:27

    Very interesting, a vegan ricotta that actually mimics the real ricotta making process instead of just being crumbled tofu (or pureed nuts).

  2. Anto 8 June 2010 at 21:21

    Yeah, this one is fantastic!!! I’ve experienced it many ways, absolutely a “must”!!!!!

  3. Mimì 13 July 2010 at 15:00

    good good good 🙂

  4. EleonoraNW3 17 July 2010 at 19:58

    Wow!! This is exactly what I was waiting for!! Thank you Rosa 87 🙂

  5. Mimì 3 August 2010 at 14:26

    Try it is very good. I instead of commercial soy cream, I used the homemade one (put in blender of soy milk and extra virgin olive oil Pour flush the milk until it becomes a nice creamy froth and then let it rest in refrigerator before use) and instead of margarine, a tablespoon of sunflower oil bio. Try it! 😉

  6. Evelyne 3 August 2010 at 21:27

    Compliments! That’s our true vegan ricotta!!!!

  7. Andrada 5 August 2010 at 19:20

    I made it (using arachid oil instead of margarine) and it’s good for many recipes (sweet and salty ones)!!!

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