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Nut-free Vegan Ricotta - With Only Soy Milk And A Lemon

Nut-free vegan ricotta

  • Author: Mortadella Head
  • Total Time: 120 Minutes
  • Yield: About 1 cup 1x
  • Diet: Vegan


  • 33 fl oz unsweetened soy milk
  • 1 fl oz organic fresh lemon juice or apple cider vinegar
  • (optional) 2 tsp fine salt, 
  • (optional) ground black pepper to taste
  • (optional) fresh herbs of your liking

Necessary tools:

  • a cheesecloth
  • a glass bowl
  • a ricotta strainer
  • a colander


  1. Heat soy milk in a pot until it starts making bubbles, then pour it into a glass bowl and mix with lemon juice for about one minute.
  2. Cover the bowl with plastic wrap and let the soy milk acidify for 10 minutes.
  3. Cover a colander with a cheesecloth and pour the acidified soy milk into it, letting the curd stay in the cloth and the whey sift into a bigger bowl below.
  4. Put everything in the refrigerator and leave it there for 90 minutes, adding salt, herbs, and spices halfway through the process.
  5. Close the cloth around the curd ball that has formed, and squeeze well to take out the remaining whey. Transfer the curd into a ricotta strainer and let it sit for another 10 minutes.
  6. Store the nut-free vegan ricotta in an airtight container in the refrigerator and consume within 2-3 days. You can use the leftover whey for other recipes.
  7. Enjoy!
  • Prep Time: 110 Minutes
  • Active Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Category: Cheese

Keywords: nut free vegan ricotta, dairy-free cheese, vegan recipes, vegan ricotta, best nut-free ricotta.