The Alchemy of Soy: Crafting Remarkable Vegan Ricotta

There are moments in a chef’s life, particularly in the vast landscape of plant-based cooking, where you stumble upon a revelation. For me, that revelation arrived not in a Michelin-starred kitchen, but in the quiet pursuit of catering to a dear friend’s son, a vibrant young soul with an insatiable curiosity for food, yet a body that reacted dramatically to the slightest trace of dairy. Witnessing his delight at a simple bite of lasagna, followed by his discomfort, spurred a culinary quest. After countless kitchen experiments, countless batches of slightly-off textures and flavors, I finally achieved it – a vegan ricotta so uncannily similar to its dairy counterpart, it brought tears to my eyes. It has since graced my lasagnas, enlivened my stuffed shells, and even found its way into delicate cannoli, each bite a testament to the magic that happens when dedication meets deliciousness.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 10 minutes (includes chilling and draining)
• Servings: 4
• Yield: 1 roughly 8oz container of ricotta cheese
• Dietary Type: Vegan, Dairy-Free, Gluten-Free

Ingredients

• 1 quart soymilk (unsweetened is best, but vanilla works wonderfully for a slightly sweeter note)
• 1 tablespoon lemon juice (freshly squeezed is preferred)
• 1 dash salt

Equipment Needed

• Double boiler (or a heatproof bowl set over a saucepan of simmering water)
• Saucepan
• Stirring spoon
• Colander
• Cheesecloth (a generous amount, at least a few layers thick)
• String or kitchen twine
• Sink (to place the colander in for draining)
• Covered container (for storing the finished ricotta)

Instructions

1. Prepare the Double Boiler: Set up your double boiler. If you don’t have one, a heatproof bowl that fits snugly over a saucepan works perfectly. Fill the bottom saucepan with about an inch or two of water, ensuring it doesn’t touch the bottom of the bowl or the upper pan. Bring the water to a gentle simmer over medium heat.

2. Heat the Soymilk: Pour the 1 quart of soymilk into the top of the double boiler or the heatproof bowl. Heat the soymilk gently until it just begins to simmer. You’re looking for it to be warm and steamy, with tiny bubbles forming around the edges of the pan. Avoid letting it come to a rolling boil, as this can alter the texture. Keep an eye on it; this usually takes about 5-7 minutes.

3. Add Salt: Once the soymilk is steaming and showing those tell-tale side bubbles, add the 1 dash of salt. Stir well to ensure the salt is completely dissolved.

4. Introduce the Lemon Juice: Carefully remove the pan from the heat. Immediately add the 1 tablespoon of lemon juice to the warm soymilk. Stir just enough to distribute the lemon juice throughout the mixture. You don’t need to overmix.

5. Observe the Curdling: At this stage, you should begin to notice the soymilk clumping and separating. This is exactly what you want to see! This curdling process is the key to creating your ricotta. Allow the mixture to cool for a bit, still in the pan.

6. Prepare for Draining: While the mixture cools, line a colander with cheesecloth. It’s crucial to use a good amount of cheesecloth – don’t skimp! I learned this the hard way when a plastic mesh strainer’s holes were too large, letting precious curds escape. You can find cheesecloth at any well-stocked grocery store. Ensure there’s enough cheesecloth hanging over the edges of the colander so you can later gather and tie it. Place the prepared colander in your sink.

7. Strain the Curds: Gently pour or scrape all of the soy milk curds from the pan into the cheesecloth-lined colander. The liquid that drains through is often called “whey.”

8. Drain the Whey: Allow the curds to sit in the colander and drain. The whey will drip into the sink. This is a good time to note that the whey can be saved and used in other recipes, like for cooking noodles, pastas, or adding depth to soups.

9. Gather and Tie the Cheese: Once the majority of the whey has drained, carefully lift the cheesecloth out of the colander. Bring all the edges of the cheesecloth together, enclosing the lump of soy ricotta in the middle. Tie the cheesecloth securely with a piece of string or kitchen twine.

10. Hang to Age: Hang the tied cheesecloth bundle in a cool spot where it can continue to drain. You can tie it to a cabinet handle or a hook. The goal here is for gravity to do its work and further drain the excess liquid. Do not squeeze the cheesecloth; allow time and gravity to achieve the desired texture.

11. Transfer and Refrigerate: Continue to let it drain until it stops dripping. This process can take a couple of hours, depending on how much liquid you want removed. Once it has reached your desired consistency, open the cheesecloth and carefully transfer the ricotta to a clean, covered container.

12. Chill: Refrigerate the homemade vegan ricotta. It’s best to let it chill for at least an hour or two before using, allowing the flavors to meld and the texture to firm up a bit more. Use it in any recipe that calls for traditional ricotta cheese.

Expert Tips & Tricks

When making this vegan ricotta, I’ve found a few things can elevate the final product. For a more nuanced, slightly sweet flavor reminiscent of traditional dairy ricotta, using vanilla-flavored unsweetened soymilk can be a wonderful alternative to plain unsweetened. It adds a subtle creaminess without overpowering other ingredients. If you’re aiming for a savory ricotta, you can infuse the soymilk with flavor before it even curdles. Add garlic powder, onion powder, or dried herbs directly into the soymilk while it’s heating in the double boiler. This allows the flavors to meld beautifully into the curd. For additions like sun-dried tomatoes, chopped fresh herbs, or finely diced roasted red peppers, it’s best to incorporate these after the cheese has been strained and drained. Mixing them in at this stage ensures a more even distribution and a different, chunkier texture that can be very appealing.

Serving & Storage Suggestions

This vegan ricotta is incredibly versatile, much like its dairy counterpart. It’s fantastic in lasagnas, stuffed shells, ravioli, or as a spread on crostini. For a simple yet elegant appetizer, spread it on toasted baguette slices, drizzle with olive oil, and sprinkle with fresh basil and a pinch of black pepper. You can also use it in sweet applications like cannoli filling or dollops on pancakes and waffles.

Leftovers should be stored in an airtight container in the refrigerator. It will keep well for 3 to 4 days. Since this is a fresh, unpasteurized product, it’s always best to use it within that timeframe. I don’t recommend freezing this particular recipe as the texture can become somewhat grainy upon thawing.

Variations & Substitutions

While this recipe is specifically for a soy-based vegan ricotta, you can experiment with other non-dairy milks. Almond milk can work, though it tends to yield a slightly less creamy result. Cashew milk is an excellent alternative if you have a nut allergy, offering a rich and creamy base. However, it’s important to note that the curdling might be less pronounced, and the flavor profile will change depending on the milk used. If using a flavored non-dairy milk (like vanilla), adjust any added sweeteners in your final dish accordingly.

FAQs

Q: Can I use a different type of non-dairy milk?
A: Yes, you can try almond or cashew milk. However, soymilk typically provides the best curdling and closest texture to traditional ricotta.

Q: My soy milk didn’t curdle. What did I do wrong?
A: Ensure your soymilk is fresh and that you’ve added the lemon juice while the milk is warm (just below boiling). The acidity of the lemon juice is what causes the proteins in the milk to coagulate.

Q: How long does the ricotta need to drain?
A: It depends on your desired consistency. For a firmer ricotta, let it drain for at least 2-3 hours, or even overnight. For a softer, more spreadable ricotta, 1-2 hours may suffice.

Q: Can I make this ricotta ahead of time?
A: Yes, it can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld and the texture to set.

Q: Can I add flavorings directly to the ricotta after draining?
A: You can add finely chopped fresh herbs or spices after draining, but chunky additions like sun-dried tomatoes are best mixed in then too, as they offer a different texture and presentation than if added during the curdling stage.

Nutritional Information

(Please note: Nutritional values are approximate and can vary based on the specific brands of ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	132.1
Calories from Fat		38%
Total Fat	4.3 g	6%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	162.7 mg	6%
Total Carbohydrate	15.5 g	5%
Dietary Fiber	1.5 g	5%
Sugars	9.8 g	39%
Protein	8 g	15%

Final Thoughts

Crafting this vegan ricotta cheese has been a journey of culinary discovery, transforming simple ingredients into something truly special. It’s a testament to how thoughtful substitutions can open up a world of flavor and culinary possibility for everyone, regardless of dietary needs. I encourage you to try this recipe, to experiment with it, and to share your own delicious creations. Whether it’s a comforting lasagna, a vibrant stuffed shell, or a delightful dessert, this vegan ricotta is sure to bring joy to your table. Serve it with a crisp salad and a glass of your favorite non-dairy wine, and savor the delicious results of your kitchen alchemy.