• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Basics

    Vegan Ricotta Cheese

    Published: Apr 8, 2022 · by Nico

    Jump to Recipe

    Vegan ricotta cheese is so easy, light, creamy, and versatile. You can make it with 3 simple ingredients in less than one hour, and you can use it exactly like regular ricotta.

    This is the best nut-free, gluten-free, dairy-free ricotta. It has a creamy, soft texture and a neutral flavor that is perfect for making both sweet and savory dishes like ricotta pies, stuffed pasta, and much more.

    vegan ricotta cheese
    On this page:
    • What to expect
    • Ingredients and substitutions
    • Equipment
    • Instructions
    • Serving suggestions
    • Tips
    • Questions
    • Variations
    • Similar Recipes
    • Storage
    • Recipe

    What to expect

    vegan ricotta cheese with chili

    First things first, Ricotta is an Italian cheese made from dairy milk leftover from the making of other cheeses. Ricotta in Italian literally means "recooked".

    The name makes sense because the leftover whey (a protein) is fermented allowing it to become more acidic, then heated a second time, almost to boiling temperature, so that the combination of acidity and high temperature changes the structure of the proteins in the whey (denaturation), transforming them in a fine curd.

    The fine curd is then strained to separate it from the liquid, through a fine-mesh cloth, then pressed into a ricotta mold. The result is ricotta cheese, a white, light, and creamy cheese.

    We've been making vegan ricotta for a few years now. Along with our melty vegan cheese, it's our favorite plant-based, dairy-free cheese because it's really easy to make, cheap, and goes well with everything.

    vegan ricotta cheese

    In general, there are two main methods for making vegan ricotta: one with soy milk, and the other with blended nuts.

    They are both delicious, however, we recommend you try the soy milk method, which yields ricotta that is very similar to authentic Italian ricotta, both in texture and flavor.

    Like in real ricotta making, we use acidity (vinegar) and high temperature to curdle the protein in soy milk. This method is so easy and so effective!

    So in this blog post, we will show you all the tips to make the best vegan ricotta with three ingredients: soy milk, salt, and vinegar.

    If you want to learn how to make vegan ricotta with nuts, such as cashew nuts or almonds, then check out our variation section below.

    Ingredients and substitutions

    ingredients for vegan ricotta
    • Soy milk: we've tried over 30 different brands of soy milk and we were able to make ricotta cheese with all of them, even those that contain sugar, flavorings, and additives like calcium or gellan gum.

      Our advice is if you need to make a savory dish or want to eat the ricotta on its own, choose unsweetened, unflavoured soy milk. If instead, you have to make a sweet dish, like a cake or a pie, then any soy milk is fine.

      Other types of dairy-free milk that you find in supermarkets won't work, stick to soy milk. You might have some success with homemade almond milk, but we still don't recommend it, as it takes too much time, and we are all about easy recipes on this blog.
    • Vinegar: used to increase the acidity in the soy milk and make it curdle. You can use apple cider vinegar or white vinegar. Lemon juice works too, but you'll need a little more of it. We recommend using vinegar.

      We have done many tests, the optimal amount of vinegar is 40 grams of vinegar for every 1 Liter of soy milk (or 2.5 tablespoon for ¼ of a gallon), while that of lemon is about 60 grams of lemon juice for every 1 Liter of soy milk (or 4 tablespoon for ¼ of a gallon).
    • Salt: it's a key ingredient and you cannot omit it. Salt makes this vegan ricotta incredibly delicious because it completely neutralizes the slightly acidic taste of the vinegar.

      Add salt even if you want to use this ricotta for sweet preparations. You just need to add it to the soy milk before adding the vinegar.

    Equipment

    equipment for vegan ricotta
    • Cloth for filtering liquids: you can use a white, clean, fine-mesh, cotton kitchen cloth like we often do, or a cheesecloth, which you can easily find online for a few bucks. Just make sure your clothes don't taste like detergent.
    • Strainer: any strainer will do, it should be large enough to contain the whole amount of milk you are boiling.
    • Stainless steel or enamel pot: it must be able to hold all the soy milk you want to curdle.
    • Ricotta cheese mold: totally optional, it's just to give it the classic ricotta cheese shape and convince your more skeptical friends and relatives to eat it. You can find it online.

    Instructions

    Making vegan ricotta from store-bought soy milk is actually very easy and it only takes about 45 minutes with a bit of practice!

    In a large pot bring the soy milk to a boil stirring continuously as the soy milk might stick to the bottom of the pot. Once the milk boils, turn the heat off immediately, then add the salt and the vinegar.

    Stir with a spoon for 1 minute and you will see the milk begin to curdle. Now, set it aside and wait for 10 minutes.

    soy milk curdling in a pot

    In the meantime, place a strainer over a large bowl/pot, then cover it with a piece of clean, fine-mesh, cotton kitchen towel or with a cheesecloth. Make sure your cloth doesn't smell like detergent.

    After 10 minutes, pour the curdled soy milk into the strainer.

    curdled soy milk in the strainer

    Let excess liquid drain for a minute, then wrap the curdled milk in the cloth, put a weight on top - like a small bowl with water - and let it drain for 15 to 30 minutes.

    Just remember that the more it drains, the drier the ricotta. I usually drain it for 30 minutes max.

    wrapped curdled milk in a cloth
    I put a bowl filled with water on top of the cloth

    Once the milk has been drained the ricotta is ready to be used for both sweet (such as cannoli or ricotta pies) and savory (such as pasta bakes, pizza with tomato sauce, ravioli with spinach, cannelloni) dishes. 

    drained curdled milk

    If you like to eat it as it is, you can just transfer it to a bowl and mix in a pinch of salt, a drizzle of extra virgin olive oil, some garlic powder, and chopped fresh herbs like basil, chives, or parsley.

    vegan ricotta with fresh herbs in a bowl

    For best visual results, use a ricotta cheese mold that you can purchase online. The ricotta will have the same shape as the one you find in cheese stores.

    Put the ricotta in the mold, press it well, then flip the mold upside down onto a plate to get the ricotta out. It's so much fun to make it this way.

    vegan ricotta out of the cheese mold

    Serving suggestions

    • Starter: The ricotta is perfect as an easy starter! Serve it with toasted bread or this no-knead focaccia bread. You can make the appetizer even more colorful by serving confit tomatoes and caramelized onions next to the ricotta.
    • Dinner: It pairs perfectly with oven-baked veggies and pasta as it adds cheesy notes to an easy dinner. For example, we added a generous amount of ricotta to this artichoke pasta bake, and the result was cheesy and delicious.
    • Dessert: Mix the vegan ricotta with chocolate chips, sugar, and orange zest - it is one of our favorite plant based desserts! This will give you an aromatic ricotta dessert cream, perfect for a vegan cannoli or a ricotta pie.
    Louise holding a cannolo

    Tips

    • Shake the milk package well. Soy tends to settle to the bottom of the package/bottle, and that part there is exactly what we need to make the ricotta.
    • Boil the milk: the hotter the milk, the easier the ricotta will curdle. So bring it to a boil and try to add salt and vinegar shortly after.
    • Don't let the milk burn: soy milk tends to stick to the bottom of the pot as you bring it to a boil, and it can burn, giving a bad, burnt taste to the ricotta. To prevent it from sticking, use a double-bottomed pot to heat it, and stir it often.

    Which one is the best soy milk to make vegan ricotta?

    all types of milk used to make vegan ricotta cheese
    we tested over 30 different brands of soy milk

    Over time we've received a lot of questions from our readers, especially about what kind of soy milk to use to make the perfect vegan ricotta cheese.

    So we rolled up our sleeves and decided to try making ricotta with all the types of soy milk we could find in the supermarkets in our area.

    The result was amazing, and testing so many types of milk, over 30 different brands, gave us the opportunity to find guidelines to understand which soy milk is the best to make ricotta.

    The good news is that most brands of soy milk on the market will work perfectly. There are so many these days that you can choose one based on your budget, your taste, and the recipe you need to make.

    But according to our test results from a sample of 30 types and brands of soy milk I want to share with you some key takeaways.

    soy milk curdling

    Key Take-Aways From Our Tests

    • All soy milk we tested worked well to make ricotta - we tried over 30 in total. It doesn't matter if there are sugar, vitamins, calcium, flavorings, or other additives. If you follow our recipe, you'll be able to make ricotta with most soy milks out there.
    • Soy milk with a neutral taste, so without sugar and without flavoring, will produce vegan ricotta with a mild, neutral flavor that is more suitable for cooking both sweet and savory dishes.
    • In general, the higher the percentage of soy written in the ingredients list of the milk, the higher the yield of ricotta that you can get from that milk (although this is not always the case). Try to get soy milk with at least 6.5% of soy listed in the ingredients.
    • So, in conclusion, while all the soy milks we tested worked well to make ricotta cheese when it comes to eating the ricotta, in our opinion, milks without sugar and without flavors produce a better, more versatile ricotta cheese.

    Questions

    Can you taste the vinegar?

    No. If you add salt to the hot soy milk as we explain in the directions you should not be able to taste the vinegar.

    Can I use different plant milk?

    I have not been able to make vegan ricotta with any other type of store-bought plant milk. We have only been able to make vegan ricotta with store-bought soy milk. We tried rice, oat, coconut, and almond milk but none of them worked.

    However, you could try making it with homemade almond milk. To do this, you need to blend 200g of peeled almonds with 1000g of water in a high-speed blender. Then you can try curdling it.

    What is curdling the milk?

    Curdling is an ancient technique used to make cheese and tofu. In this recipe, curdling happens when an acid (like lemon juice or vinegar) gets in touch with the proteins in the soy milk at a high temperature.

    The change in PH will make the proteins in the milk clump together, resulting in delicious vegan preparations like ricotta and tofu.

    Is soy good for you?

    Absolutely yes. The science is clear on this, although people still believe the opposite. I am not a doctor or nutritionist so to learn more check out these resources on nutritionfacts.org.

    homemade vegan ricotta

    Variations

    Curdling soy milk is by far our favorite way of making vegan ricotta, however, you could, if you wanted to, try nut-based or tofu-based ricotta. There are several kinds:

    Cashew Ricotta Cheese

    You'll need

    • 1 cup (160 grams) of raw cashews
    • ½ cup (120 grams) of water
    • 2 tablespoons (30 grams) of lemon juice
    • 2 tablespoons (10 grams) of nutritional yeast for a little cheesy flavor
    • 1 tablespoon (15 grams) of extra virgin olive oil
    • ½ teaspoon of garlic powder or onion powder
    • 1 teaspoon of salt
    • 1 handful of fresh herbs (optional)

    Instructions

    1. Soak the cashews in water overnight or boil them in water for 15 minutes.
    2. Add all ingredients including drained cashews to a high-speed blender or food processor.
    3. Blend at high speed for 5 to 10 minutes, until the cashew ricotta cheese is completely smooth.
    4. Taste and adjust for salt and lemon juice. You can mix in some finely chopped fresh herbs if you like. Serve or store in the fridge for up to 5 days.

    Almond Ricotta Cheese

    Same ingredients as our cashew ricotta cheese, except that you will need to replace cashews with peeled almonds. The instructions to make almond ricotta are also the same as for cashew ricotta.

    Vegan Tofu Ricotta Recipe

    You'll need

    • About 7 ounces (200 grams) of firm tofu or extra firm tofu
    • 2 tablespoons (30 grams) of lemon juice
    • 2 tablespoons (10 grams) of nutritional yeast
    • 1 tablespoon (15 grams) of extra virgin olive oil
    • ½ teaspoon of garlic powder or onion powder
    • 1 teaspoon of salt
    • 1 handful of fresh herbs (optional)

    Instructions

    1. Add all ingredients to a blender and blend at high speed for about 5 minutes, or until the tofu ricotta is completely smooth. You might need to add a dash of water if you like your ricotta a little thinner.
    2. Taste and adjust for salt and lemon juice. You can mix in some finely chopped fresh herbs if you like. Serve or store in the fridge for up to 5 days.

    Similar Recipes

    If you like this ricotta, you might also like our other cheesy recipes:

    • Plant-based cheese
    • Vegan parmesan cheese
    • White sauce

      Cheesy desserts:
    • Vegan cannoli
    • Ricotta pie
    • No-bake cheesecake

    Storage

    Store leftovers in the same cheese mold you made it with, or in a bowl, covered with a plate, in the fridge for up to 5 days.

    If you see that your vegan ricotta changes color slightly and it gets a bit off white, don't worry that's normal when it stays in the refrigerator for a few days.

    Recipe

    vegan ricotta cheese

    Vegan Ricotta Cheese

    Author: Nico
    Vegan ricotta cheese is so easy, light, creamy, and versatile. You can make it with 3 simple ingredients in less than one hour, and you can use it exactly like regular ricotta.
    Print Recipe Pin Recipe Share Recipe
    4.78 from 58 votes
    Prep Time 10 mins
    Cook Time 5 mins
    Draining time 30 mins
    Total Time 45 mins
    Course Antipasto, Cheese, Plant-Basics, Side dish
    Cuisine Italian
    Servings 6 servings
    Calories 80 kcal

    Equipment

    • Clean kitchen cloth cotton, with fine-mesh (or cheesecloth)
    • Strainer
    • Cheese mold totally optional

    Ingredients
     
     

    • 4¼ cups soy milk I recommend one without sugar to have a ricotta with neutral taste
    • 1 teaspoon salt
    • 2½ tablespoons apple cider vinegar or white vinegar, or 4 tablespoons of lemon juice

    Instructions
     

    • Put the soy milk into a large pot and bring it to a boil while stirring. Turn the heat off as soon as the milk boils, then add the salt and vinegar.
      soy milk in a pot
    • Stir with a spoon for 1 minute, then set aside for 10 minutes. During this time you should be able to see the soy milk curdle.
      soy milk curdling in a pot
    • In the meantime, place a strainer onto a large bowl or pot. Cover the strainer with a clean kitchen cloth, made of cotton and with a fine mesh (or a cheesecloth).
      Tip: make sure the cloth doesn't smell like detergent.
      strainer over large bowl covered with kitchen cloth
    • After 10 minutes, pour the curdled soy milk into the strainer.
      curdled soy milk in the strainer
    • Now wrap the curdled milk in the cloth, put a weight on top (like a bowl filled with water) and let it drain for about 15 to 30 minutes.
      Note that the longer it drains, the drier the vegan ricotta. I drain mine for 30 minutes.
      I put a bowl filled with water on top of the cloth
    • After draining, the ricotta is ready to be used for both sweet (such as cannoli or pies) and savory (such as lasagna, ravioli with spinach, cannelloni, stuffed shells) dishes.
      drained curdled milk

    Serving Suggestions

    • If you like to eat the ricotta as is, as a spread add a pinch of salt, chopped fresh herbs, a drizzle of extra virgin olive oil, and other spices of your liking.
      vegan ricotta with fresh herbs in a bowl
    • For best visual results, use a ricotta cheese mold that you can purchase online. The ricotta will have the same shape as the one you find in cheese stores.
      Put the ricotta in the mold, press it well, then flip the mold upside down onto a plate to get the ricotta out.
      vegan ricotta shaped with a cheese mold

    Video Recipe

    VEGAN "RICOTTA" CHEESE - no nuts, no blending

    Notes

    Nutritional values for this recipe are a gross estimate.

    Nutritional Values

    Nutrition Facts
    Vegan Ricotta Cheese
    Amount Per Serving
    Calories 80 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Cholesterol 0mg0%
    Potassium 284mg8%
    Carbohydrates 4g1%
    Dietary Fiber 1g4%
    Sugar 1g1%
    Protein 7g14%
    Vitamin A 490IU10%
    Vitamin B6 1mg50%
    Calcium 293mg29%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 38mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    You might also like:

    • 40 Vegan Pasta Recipes
    • 65 Amazing Vegan Italian Recipes
    • Vegan custard (pastry cream)
    « Vegan Cheese (5-Min Nut-Free Recipe)
    Italian Flatbread (Piadina) »

    Reader Interactions

    Comments

    1. joe

      December 22, 2022 at 7:41 pm

      5 stars
      I'd like to post a simple funny comment but it works. When opening a new packet of milk you won't be able to pour just a little for example for a cupnof tea in the normal way without splashing. The trick is to pour with the opening at the top. Simple is it!! 1
      Thanks for the recipes esp the tofu ones.
      God bless.
      Joe.

      Reply
    2. Mary Siwek

      November 07, 2022 at 6:50 pm

      Any suggestions for the use of the liquid that drains off the ricotta?
      Nurse Mary

      Reply
      • Anonymous

        January 01, 2023 at 2:23 pm

        5 stars
        I use it in baking as a liquid ingredient (instead of part water or milk) for gluten free bread and pancakes! Usually it's not enough so I add more water/milk.

        Reply
    3. Julie

      October 07, 2022 at 5:56 am

      5 stars
      Hey, we made the ricotta tonight but squeezed out all the liquid before realizing we shouldn’t have. The ricotta is now very dry. We are going to make cannolis with it. Is there a way to fix this and make it creamier??
      Thanks!

      Reply
      • Nico

        October 07, 2022 at 6:03 am

        Hi Julie! Yes, you can mix it with a little soy milk (but a little at a time while mixing with a spoon). Keep going until you're happy with the consistency. For the cannoli filling, you can check out our recipe here for some inspiration: https://theplantbasedschool.com/vegan-cannoli-recipe/ Have a wonderful day! Cheers, Nico

        Reply
    4. Tim

      October 04, 2022 at 4:57 pm

      5 stars
      How much salt?

      Reply
    5. April

      August 27, 2022 at 10:09 pm

      5 stars
      Made this today with unsweetened Ripple (pea milk). It came out delicious! I may try a little less vinegar next time--it's a tad strong for my liking for the end product. But this recipe is a keeper. Thank you so much!

      Reply
      • Nico

        August 28, 2022 at 6:17 am

        Hi April, thanks so much for coming back to leave a comment! I'm really happy you liked the ricotta 🙂 Have a great rest of your weekend. Cheers, Nico

        Reply
      • Genevieve

        December 22, 2022 at 9:53 pm

        Thank you for this comment! I was wondering if I could use Ripple.

        Reply
    6. Nicole

      August 19, 2022 at 12:11 am

      I tried it and it did not work. I used Silk unsweetened soy milk, Omega Nutrition Organic Apple Cider Vinegar, Himalayan pink salt and it did not curdle. I'm past the 10 minute waiting period after it boiled and I added the vinegar and salt. It hasn't curdled at all, is there anything I can do to it at this point?

      Reply
      • Nico

        August 19, 2022 at 6:35 am

        Hi Nicole, thanks for your message!
        Ok, so the important thing is to:
        1. first turn the heat off as soon as the soy milk boils, then add the salt and vinegar immediately after.
        2. then, stir with a spoon for 1 minute, then set aside for 10 minutes. During this time you should be able to see the soy milk curdle.

        Did you add the vinegar immediately after the boiling? Let me know! Cheers, Nico.

        Reply
    7. Lisa

      June 21, 2022 at 7:05 pm

      5 stars
      Since I can no longer eat dairy and had several containers in the freezer of home made sauce and did not want to just keep eating pasta. I went in search of non dairy ricotta. Your recipe was the first thing to pop up. I then saw the string cheese recipe as well. I made spinach lasagna with both of them. It was really good. My daughter was eating it and forgot that it was made with the cheeses I made. Next I think I will try the focaccia.

      Reply
      • Nico

        June 21, 2022 at 8:52 pm

        Hi Lisa, thanks so much for taking the time to comment here! And that lasagna sounds glorious, I need to try that! Best thing is that your family liked it, that makes us very happy!

        Have a good one, and take care. Cheers, Nico

        Reply
        • Marion

          June 24, 2022 at 4:37 am

          Can this be made with a different kind of non dairy milk? I can't have soy or oat milk.

          Reply
          • Nico

            June 24, 2022 at 6:14 am

            Hi Marion, thanks for your question. We've tried with oat, almond, pea, cashew, and coconut milk - they did not work, unfortunately. The only milk that curdles is soy milk, I am sorry to say. Hope that helps. Cheers, Nico

            Reply
        • Bri

          August 13, 2022 at 11:05 pm

          We have a soy allergy. Can this be made using Oat milk? Thank you!

          Reply
          • Nico

            August 14, 2022 at 6:21 am

            Hi Bri, I'm sorry about you and your family's allergy. The short answer to your question is (unfortunately) no. Other types of dairy-free milk that you find in supermarkets won't work, this recipe only works with soy milk since it's the only milk that curdles.

            BUT if you see our VARIATIONS section, we have recipes for cashew ricotta cheese and almond ricotta cheese that are both without soy milk.

            Hopefully, you can find something you like. Have a great rest of your weekend! Cheers, Nico

            Reply
          • Genevieve

            December 22, 2022 at 9:54 pm

            Another person mentioned they had success using Ripple (pea protein milk).

            Reply
    8. Blake

      May 31, 2022 at 5:10 pm

      Would other plant based milks work like oat milk?

      Reply
      • Nico

        May 31, 2022 at 7:58 pm

        Hi Blake, oat milk doesn't work well in the ricotta as it doesn't curdle. Hope that helps, cheers!

        Reply
    9. Nikki S

      January 04, 2022 at 6:38 pm

      5 stars
      Hi, can you please tell me what brand of Soy milk that you use? I used Silk Unsweet Organic. Super easy recipe. texture is on point. I'm just waiting for it to be done so I can use it to make stuffed shells.

      Reply
      • Nico

        January 09, 2022 at 7:19 am

        Hi Nikki, great, happy it turned out well! We usually use local brands here in Italy. A good international brand is Alpro. We tested over 50 brands of soy milk over the last few months and what's important to make a good vegan ricotta is the content of soy in the milk. You can read the % amount of soy in the ingredient list. From our testing anything above 7% works well 🙂

        Reply
    10. Chantelle

      December 01, 2021 at 2:24 pm

      5 stars
      Hi Nico! I am so happy I found this recipe, your website and your YouTube Channel! Your recipes are so easy and delicious. I have allergies to dairy and nuts, and I could never find a dairy-free cheese that was for me. After finding your recipe, I make this ricotta cheese recipe all the time, as well as many of your other delicious recipes.

      Can you please make a recipe for firm soy cheese and soy yoghurt? The supermarkets here in Australia don't have cheese or yoghurt with soy... I would love it if you could make a recipe for these please as I am ok with soy products with my allergies.
      I'm sure these recipes would be as popular as your ricotta recipe!
      Thank you for inspiring me, Nico. You are amazing, keep shining!

      Reply
      • Nico

        December 03, 2021 at 6:17 am

        Ciao Chantelle, thank you very much for your kind words - you have no idea how much it means to me 🙂

        I have made a note to put your requests on my testing “schedule”- thanks for the ideas!

        And thank you, once again for your support, Chantelle. Cheers, Nico

        Reply
    11. Irene

      November 14, 2021 at 10:02 pm

      Hi, if one wants to make more than 200-250 g of ricotta, can the recipe then just be doubled for example? Would it still take the same amount of time to drain? Or is it better to make the recipe then twice?

      Reply
      • Nico

        November 15, 2021 at 7:27 am

        Hi Irene, good question! I would definitely recommend to make the recipe twice, it yields more “ricotta” in the end. Cheers, Nico

        Reply
    12. Steve A.

      November 09, 2021 at 4:41 pm

      Hi, sorry if this is a stupid question, but the notes say, "¼ gallon (1 Litre) of soy milk yields about 7 to 9 oz (200 - to 250 grams) of vegan ricotta cheese" and the ingredients list says, "Servings 6 7oz to 9 oz | 200g - 250g". Does 1 litre of soy milk make 6 x 7-9 oz. servings or just 7-9 oz.? Thanks!

      Reply
      • Nico

        November 10, 2021 at 4:49 pm

        Ciao Steve, that’s not a stupid question at all, I should make it clearer! So, 1l of soy milk yields 7-9oz that is 2-250 grams in total (depending on the amount of soy in your beverage). I hope this helps, let me know!
        Best, Nico

        Reply
    13. Yana

      October 11, 2021 at 2:10 am

      5 stars
      I just tried it! It's incredible. It doesn't taste like soy milk or vinegar at all. The texture is on point and it actually tastes very similar to traditional ricotta (at least if i remember it right haha)
      Thank you so much for this amazing recipe!

      Reply
      • Nico

        October 25, 2021 at 10:50 am

        Yana, I’m very happy you like it - and that you find it a suitable replacement for ricotta. Thanks so much for sharing ❤️

        Reply
    14. Kate

      October 03, 2021 at 10:05 am

      But.. this is literally just homemade tofu? It's made the exact same way- boil soy milk, add ingredient to separate the curds from the milk, strain/press to desired firmness. Not that I'm against tofu as a replacement, mind you. I just don't get purpose of the rebranding going on here.

      Reply
      • dinah

        May 14, 2022 at 2:19 am

        I was thinking this myself. I make tofu. Apple Cider Vinegar is used as the coagulant to separate the curds then strained and pressed...ta da....tofu.

        Reply
    15. Mike

      August 15, 2021 at 5:30 pm

      Have you tried drying this ricotta out in the oven so it can become hard for grating? Wondering if it will work. I am trying it now, only one day so far, but it seems rubbery. I am not sure if it will get hard enough, but i will try a few more days.

      Reply
      • Nico

        August 21, 2021 at 7:33 pm

        Hi Mike, i tried twice at low temp for like a couple of hours at a time but it didn't get firm enough for grating. It was kind of rubbery, as you said, but the flavour was good. It's something I'd love to figure out though. Maybe it needs to be drained for longer. Let me know if you manage to get it to a grating consistency 👍

        Reply
    16. Terre

      August 08, 2021 at 7:17 pm

      Hi Nico,

      Is there a way to sign up to get updates when you post new recipes?

      I’m inspired by everything you have on your website. Thank you!

      Terre

      Reply
      • Nico

        August 11, 2021 at 12:08 pm

        Hi Terre, thanks soooo much. At the moment the best way to get all our new recipes is either through Instagram or YouTube. You can search for @italiaplantbased.
        We are also thinking about doing a newsletter soon, but it might take a few more months before we are able to set it up 🙂

        Reply
    17. Jaz

      July 20, 2021 at 1:38 pm

      5 stars
      Fabulous and simple! What sorts of things can I do with the leftover liquid?

      Reply
      • Nico

        August 11, 2021 at 1:40 pm

        Hi Jaz, happy you liked it. You can use the leftover liquid for bread or pizza making, just like if it were water. For example, you can try it with our no-knead focaccia 🙂

        Reply
        • Aj

          June 28, 2022 at 10:58 pm

          What kind of vinegar do you use?
          TIA

          Reply
          • Nico

            June 29, 2022 at 8:24 am

            Hi Aj, thanks for commenting. In our ingredients and substitutions section, we write that you can use apple cider vinegar or white vinegar. Lemon juice works too, but you'll need a little more of it. I hope that helps. Cheers, Nico

            Reply
    18. Mary

      June 10, 2021 at 5:35 am

      Thanks for sharing this! I made my first batch and it was super easy. I did not know if you were aware of the experimental vegan baking work of Moira Wright. She also curdles soy milk and creates amazing desserts with the curds and the whey. She has a page and group on Facebook called Aquafabulous Baking the Soy Whey. You should check her out.

      Reply
      • Nico

        June 11, 2021 at 5:55 am

        Hi Mary! It's great to hear you made your first batch 🙂 Thanks for sharing Moira's page, I didn't know here, so I'll make sure to follow her page 🙂 Thank you so much!

        Reply
    19. Glenn

      June 05, 2021 at 12:38 pm

      Hi Nico,
      I'm an Italian-American (well, half, on my mother's side but that's the size that counts!) who misses the dishes of my youth. Now I can enjoy them again! One question: I have citric acid in my cupboard from the days when I used to make NON-vegan. Will that work for this recipe?

      Reply
      • Nico

        June 06, 2021 at 7:58 am

        Hi Glenn, thanks so much for your message! So happy you can enjoy those dishes again 🥳🙏 Yeah, I think citric acid would work for curdling the protein in the soy milk. But I don't know exactly how much it's needed. You probably have more experience than I do with it 🙂

        Reply
    20. Danielle

      June 01, 2021 at 4:39 am

      5 stars
      Thank you for bringing ricotta back into my vegan life!! The recipe worked beautifully.

      Reply
      • Nico

        June 02, 2021 at 5:06 pm

        Hi Danielle, thanks so much for your message! So happy to hear you like the ricotta 🙂
        Thank you 🙂

        Reply
    21. Tamara Crucey

      May 30, 2021 at 4:34 am

      Do you think it would work with macadamia nut milk? 🧐

      Reply
      • Nico

        May 31, 2021 at 7:53 am

        Hi Tamara, if you make the macadamia nut milk at home with a lot of macadamia (like 200g of nuts per 1L of water) then it might work. But with commercial nut milks it's probably not going to work. Usually the nut content in the commercial milks is not enough for the milk to curdle 🙂

        Reply
    22. Ira

      May 28, 2021 at 8:36 pm

      I just made this, it is delicious, and the texture is amazing ! Thank you so much for this wonderful, wonderful recipe!

      Reply
      • Nico

        May 29, 2021 at 10:03 am

        Yey! Thank you soooo much for your message Ira. We are so happy to hear you like the texture. Thanks again ❤️🙏

        Reply
    23. Theresaq

      May 21, 2021 at 3:07 am

      So delicious! I opted for the lemon because I don't like vinegar. It was a bit lemony, but I liked that for savory use (I plan to use it to top pasta and zucchini sauteed in olive oil and garlic). I will try it using vinegar though, just to see the difference. The texture was wonderful!

      Reply
      • Nico

        May 23, 2021 at 9:52 am

        Thank you so much Theresa. We are happy you liked it 🙂 Yeah, it's delicious on top of pasta or pizza ❤️

        Reply
    24. Lostlisa00

      April 17, 2021 at 1:52 am

      My daughter is dairy, wheat, peanut, almond, coconut, soy reactive. Has anyone tried it with oat or rice milk?

      Reply
      • Nico

        April 18, 2021 at 5:40 am

        Hi Melissa, I don't think it will work with oat or rice milk, they lack the protein of the soy that turns into ricotta. If you'd like to make a cheese with oat or rice milk I recommend our recipe for vegan stracchino. It's an Italian cheese spread that it's in between a mozzarella and a cream cheese. Here's the link: https://theplantbasedschool.com/vegan-stracchino/

        Reply
    25. Alex

      February 24, 2021 at 6:28 pm

      5 stars
      I was wondering, how come the final calories aren't the same as the calories in the milk before the process??

      Reply
      • Nico

        February 25, 2021 at 6:09 am

        Hi Alex, the calories of the ricotta are different because we strip the milk from almost all the water, and from parts of fat and protein. Btw, it's very difficult to estimate calories for this specific recipe, so they are just an estimation 🙂

        Reply
    26. Andrea

      February 18, 2021 at 5:55 pm

      Will this recipe work with unsweetened almond milk as well?

      Reply
      • Nico

        February 19, 2021 at 7:16 am

        Ciao Andrea, it is very unlikely that it will work with unsweetened almond milk. So I wouldn't recommend it. I never managed to do it with almond milk.

        Reply
      • Nusa

        May 02, 2022 at 5:55 pm

        5 stars
        Hi,
        Thank you for the recipe😍. Could you please share the link and tips for buying the mold?

        Reply
        • Nico

          May 04, 2022 at 7:42 am

          Hi Nusa, sure, I have these metal cannoli molds from Amazon. They last forever: https://www.amazon.com/Cannoli-Stainless-Baking-Pastry-Croissant/dp/B08MX8MBN6/ref=sr_1_5?crid=2SNB9KVEJJRN9&keywords=cannoli+mold&qid=1651642712&sprefix=cannoli+mold%2Caps%2C171&sr=8-5

          Reply
    27. Benjamin

      February 08, 2021 at 4:10 pm

      5 stars
      Amazing! I've already tried a lot of different cheese alternatives, but I didn't expect this recipe to be this good. The taste and the texture are just perfect.
      Thanks for sharing.

      Reply
      • Nico

        February 09, 2021 at 8:52 am

        Thanks so much Benjamin, I am so happy you like the taste and texture of this ricotta 🙂

        Reply
        • Martha

          August 13, 2022 at 4:39 pm

          Hi Nico,
          I just made homemade soy milk and will try making ricotta. How long will the ricotta stay fresh sfter it is made?

          Reply
          • Louise

            August 13, 2022 at 5:30 pm

            Hi Martha, homemade soy milk sounds fantastic! So, store leftovers in the fridge for up to 5 days.

            Be aware that if you see your homemade ricotta changes color slightly and it gets a bit off-white, don't worry that's normal when it stays in the refrigerator for a few days. Enjoy! Cheers, Louise

            Reply

    Leave a comment and star rating :-) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share everyday plant-forward recipes, to help you and your family eat more veggies.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • Lentil Curry
    • Vegan Mushroom Pasta
    • Cauliflower Lentil Salad
    • Chickpea Soup

    Seasonal

    • Roasted Sweet Potatoes
    • Broccoli Pasta
    • Cauliflower Soup
    • Lentil bolognese

    We make sure our recipes are delicious and nutritious!

    plant-based nutrition certificate from ecornell

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School