Vegan Ricotta Cheese

Vegan Jan 03, 2021

I made this cheese to use in the Vegan Spinach Puffs recipe.


1l of plant based milk (like soya, almond or cashews)

4tbp of Vinegar (or lemon)

1tsp Salt

1tsp Garlic powder

1/2tsp White pepper

1/4tsp Paprika


Add the milk in a pot at medium heat. When it gets warm, add the spices and mix. When it is about to start boiling, turn off the heat and add the vinegar. Cover it and let it rest for about 30 min.

Clumps should start forming if you used the right milk, so move it to a kitchen towel and let it strain on its own. Save it in the fridge with the kitchen towel to keep rinsing, for a minimum to 3h.

After that time you can remove the kitchen towel and keep it in the fridge. The longer, the firmer.