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Vegan Ricotta

Prep Time:

10 minutes

Cook Time:

10 minutes

Makes:

1 small bowl

This simple vegan ricotta is made with just three ingredients: soy milk, apple cider vinegar, and a pinch of salt. It’s light, creamy, and slightly tangy, just like traditional ricotta. Use it in lasagna, stuffed pasta, or spread on toast for a dairy-free twist.

Ingredients

  • 1½ cups (350 ml) soy milk

  • a pinch of salt

  • 1 tbsp (15 ml) apple cider vinegar

Instructions

  1. Pour the soy milk into a pot and bring it to a boil, stirring occasionally.


  2. Once boiling, remove from heat and stir in the salt and apple cider vinegar. Stir gently until the soy milk starts to curdle. Cover and let it sit for 10 minutes.


  3. Place a fine sieve over a bowl and pour in the curdled mixture. Let it drain completely for about 15 minutes.


  4. Transfer the ricotta to a lightly greased dish and refrigerate until ready to use.



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