RICOTTA CHEESE SUBSTITUTE - VEGAN, GLUTEN FREE
I have a friend who's son is so allergic to dairy products, you can't even kiss his chubby little cheek after drinking coffee with cream, else he breaks out in the worst contact hives. After lots of research, and a little kitchen experimentation, I made a really, really good substitute for Ricotta Cheese. So far I've used it in lasagna, stuffed shells, and canolli. Yum! I hope you enjoy it...
Provided by crowmama
Categories Soy/Tofu
Time 2h10m
Yield 1 roughly 8oz container of ricotta cheese, 4 serving(s)
Number Of Ingredients 3
Steps:
- In a double boiler, heat the soy milk until it just begins to simmer. You want it to be warm/hot, but not boiling. Little bubbles of soy milk forming on the sides of the pan are what to look for for the next step.
- Add the salt and give a good stir to dissolve.
- Remove pan from heat, and add the lemon juice. Stir just enough to get the lemon juice distributed.
- You should see some clumping in the soy milk. That's good! That's what we want to see. Let the mixture cool.
- Line a collander with cheese cloth (don't skimp on the cheese cloth. I tried a plastic mesh strainer and the holes were too big! you can buy the cheese cloth at any grocery store). You want to have enough of the cheesecloth hanging over the edge of the collander to grab and tie for aging the soy cheese. Put the collander in the sink and pour/scrape all the soy milk curds into the collander.
- Let it sit like that until the soy milk "whey" drains. (you could use the "whey" for noodles, pastas, soups, or whatever if you don't want to throw it away -- )
- Take the cheesecloth out of collander and bring all the edges together, with the lump of soy ricotta in the middle. Tie the cheesecloth with a string and hang the cheese so that it continues to drain. Don't squeeze it -- let gravity and a little time do the work for you.
- When it stops dripping, open the cheese cloth and transfer the ricotta to a covered container. Refrigerate and use as you would use ricotta cheese.
- NOTE: When I made this, I used the vanilla flavored soy milk. I think it gave the ricotta product more of that sweet cream taste, and I think I'd rather have that than the straight soy flavor.
- NOTE: If you wanted to flavor this, with garlic powder or herbs, do it when the milk is in the saucepan. You can add sun dried tomatos and such after the cheese has been strained, but it gives a different texture and presentation with chunky sized add ons later.
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Shahmir zaidi
[email protected]The lentil ricotta cheese substitute was a bit too earthy for my taste.
Angelina Wyllie
[email protected]I love using the chickpea ricotta cheese substitute in my vegan cannelloni. It's so easy to make and it adds a nice protein boost to the dish.
Qazi Shahzad
[email protected]The quinoa ricotta cheese substitute was a bit too bland for my taste.
Sk Ibrahim
[email protected]I've been experimenting with different vegan ricotta cheese substitutes and I've found that the pea ricotta cheese substitute is my favorite. It's so creamy and flavorful.
Shenoo Typist
[email protected]The flax seed ricotta cheese substitute was a bit too slimy for my taste.
R K Ratul
[email protected]I love using the pumpkin seed ricotta cheese substitute in my vegan lasagna. It adds a nice nutty flavor and it's a great way to get some extra veggies in my diet.
Rajan Thakur
[email protected]The macadamia nut ricotta cheese substitute was a bit too expensive for my taste.
Ayobami Fatima
[email protected]I made the hemp seed ricotta cheese substitute and it was delicious! I used it in my ravioli and it was a huge hit with my friends.
Pethias Masauso
[email protected]The sunflower seed ricotta cheese substitute was a bit grainy, but it still tasted good. I think I'll try the cashew version next time.
SAHIN HAWLADER
[email protected]I've been using the almond ricotta cheese substitute for years and I love it. It's so easy to make and it's a great way to add creaminess and protein to my dishes.
Jason Ewell
[email protected]The cashew ricotta cheese substitute was a bit too sweet for my taste. I prefer the tofu version.
Subin Shrestha
[email protected]I tried the tofu ricotta cheese substitute and it was amazing! It had the same creamy texture and tangy flavor as traditional ricotta cheese. I used it in my lasagna and it was a hit with my family.