This recipe takes me back to my childhood.. And I love it so much. Food is amazing because it’s not only the fuel, it is emotions, it is a way of celebrating life, and yes.. it is a way of making memories!
I grew up in Russia eating lots of tvorog which is very similar to Italian ricotta, and I was obsessed with it as lots of Russian people, to be honest. There are so many traditional recipes using it as an ingredient, and it is very common to eat it just straight maybe with a drizzle of honey, some nuts and a dollop of cream.
There are lots of vegan products now on the market but I never came across something that would remind me of that texture and the taste. So I got experimenting and I’m very proud to present you my version of vegan soft ricotta cheese that is high in protein, has a super creamy texture and it is so delicious and super versatile as well.
You can have it sweet with a drizzle of maple syrup, nuts and berries for a perfect snack or healthy breakfast or if you decide to add nutritional yeast, a drizzle of olive oil, lemon juice and a sprinkle of sea salt, you got yourself a perfect spreadable cheese that is great on toast or to add to pizza, pasta….
You can add your favourite herbs and spices to make it different every single time and best of all it is so ridiculously easy to do. It won’t take you longer than 5 minutes from start to finish. Here is the video to show how quick and effortless this recipe is!
And I also have a more detailed Youtube video where I share my best tips and tricks for making the best vegan ricotta!
Vegan ricotta/soft cream cheese
- 600 grams of soy milk
- 3 tbsp of coconut cream swap for 3of cashew cream if not nut-free
For the sweet version
- 1 tsp of maple syrup
For vegan cream cheese spread
- 1 tsp of mixed herbs
- 1 tsp of nutritional yeast
- 1 tsp of lemon juice optional
- salt and pepper to taste
- Bring soy milk to the boil
- Take it off from the heat and add lemon juice immediately
- Give it a quick stir and allow to sit for 2-3 minutes to curdle
- Pour curdled milk to the sieve and remove the whey that comes off immediately(you can use it for making pancakes or for smoothies)
- Let it sit overnight in the fridge to firm up further
- 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
- add a tbsp of maple syrup
If you want to use it for savoury dishes
- Add your spices, herbs, lemon juice, salt and pepper and stir through.