Vegan ricotta/soft cream cheese
Servings Prep Time
2people 5minutes
Servings Prep Time
2people 5minutes
For the sweet version
For vegan cream cheese spread
  1. Bring soy milk to the boil
  2. Take it off from the heat and add lemon juice immediately
  3. Give it a quick stir and allow to sit for 2-3 minutes to curdle
  4. Pour curdled milk to the sieve and remove the whey that comes off immediately(you can use it for making pancakes or for smoothies)
  5. Let it sit overnight in the fridge to firm up further
  6. On the morning move your cheese to the bowl and add 2-3 tbsp of coconut cream(I prefer coconut cream for the sweet version and cashew for savoury)
If you want to use it for sweet dishes
  1. add a tbsp of maple syrup
If you want to use it for savoury dishes
  1. Add your spices, herbs, lemon juice, salt and pepper and stir through.
Recipe Notes

If you decide to use cashew cream you can make simply by blending an equal amount of water and cashews till smooth