Vegan ricotta
This is my first recipe.. vegan ricotta
Ingredients:
1 l unflavored soy milk
200 ml soy cream
1/2 teaspoon coarse salt
1 tablespoon (full) NIGARI
1 tablespoon margarine
Method:
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.
Very interesting, a vegan ricotta that actually mimics the real ricotta making process instead of just being crumbled tofu (or pureed nuts).
Yeah, this one is fantastic!!! I’ve experienced it many ways, absolutely a “must”!!!!!
good good good 🙂
Wow!! This is exactly what I was waiting for!! Thank you Rosa 87 🙂
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! 😉
Compliments! That’s our true vegan ricotta!!!!
I made it (using arachid oil instead of margarine) and it’s good for many recipes (sweet and salty ones)!!!