VEGAN ALMOND RICOTTA CHEESE

This quick and easy Vegan Almond Ricotta Cheese recipe requires a few simple ingredients that you can make at home. I wanted to make plant-based cheeses as I start becoming more and more lactose intolerant, and store-bought ones were too expensive! Who doesn't like incredibly soft nut cheeses that can melt in your mouth? 

How To Make Almond Mlik

You can make almond milk with raw organic almonds, slivered almonds, or nut base concentrates like JOI.

First, soak the almonds overnight. Remove the skin the following day if you prefer to have creamy white cheese and rinse well.

You can also buy blanched slivered almonds with the skins removed already.

Alternatively, you can also use JOI organic almond nut base concentrate to make your organic almond milk in 30 seconds.

You can make the almond milk in a Hurom Slow Masticating Juicer or in a Vitamix high-speed blender. Strain the almond milk to remove excess grit and pulp to create ultra-smooth nut milk.

How To Make Plantbase Almond Ricotta Cheese

After making the almond milk, pour it in a saucepan over low-medium heat and bring it to a boil. Stir frequently.

Once the milk starts to boil, turn to low heat and let it simmer for 5 minutes. Turn the heat off and let it cool down for another 5 minutes.

As the milk starts to thicken, the whey also separates.

Add in lemon juice and gently stir in. Let it curdle, thicken and coagulate the almond milk. It may take up to 3 hours or more.

Cover the saucepan with a lid.

Separating the Curd and the Whey

Once you see the whey separated, it is time to strain it thru a cheesecloth. Put the cheesecloth over a fine-mesh strainer over a large bowl on the bottom to catch the whey liquid.

Pro Tip: Gently scoop instead of directly pouring it all at once. Directly pouring it will break the curd and turn it back to liquid.

Once most of the liquid has dripped down, you can gently squeeze the cheesecloth bundle to help compact the curd.

Tie the bundle with a rubber band or clip. Insert a chopstick or elevate it in a bowl (cover it with plastic wrap and let the whey drip overnight in the refrigerator.

The purpose of this is to separate the curds from the whey further. Doing this makes the cheese more firm.

Using Cheesecloth vs Cheese Mould

You can use a cheese mould or a cheesecloth.

Using a cheese mould is not necessary but makes the cheese looks appealing and presentable with texture.

If you want it to be fermented cheese, culture it with rejuvelac. I usually don't do this.

The following day, the Almond Ricotta Cheese is ready!

Different Vegan Almond Ricotta Cheese Flavours

Now that the nut base ricotta cheese is ready. It is time to add some flavour to it with fresh herbs, lemon zest or spices.

I like to add lemon zest, olive oil and fresh thyme. 

Fold it into the ricotta cheese and put it into an air-tight container or shape it in a cheese mould to serve.

Enjoy it with your favourite crackers, sourdough bread or pasta!

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