Vegan Ricotta Cheese Recipe

HOMEMADE

STEP 1:

STEP 2:

STEP 3:

STEP 4:

STEP 5:

STEP 6:

STEP 7:

STEP 8:

FULL RECIPE HERE

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HOMEMADE

Vegan Ricotta Cheese Recipe

STEP 1:

Blitz cashews, soy milk, vegan yogurt, and salt for a minute until smooth.

STEP 2:

Heat the mixture until it reaches 90°C (194°F).

STEP 3:

Stir in the lemon and vinegar, and let sit for 20 minutes.

STEP 4:

Scoop the "curds" and place them into a cheese mold.

STEP 5:

Fill the cheese mold all the way to the top with the vegan cheese mixture.

STEP 6:

Stir the mixture to help release some of the liquid.

STEP 7:

Refrigerate the vegan ricotta cheese for 8 hours, or overnight.

STEP 8:

De-mold by carefully turning it out onto a serving board.

FULL RECIPE HERE

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