The Two-Ingredient Vegan Ricotta Revelation: Simple, Healthy, and Oh-So-Italian!
Hey fellow food adventurers! Get ready to have your minds blown by a recipe that’s not only incredibly easy but also ridiculously delicious. I'm talking about two-ingredient vegan ricotta. Yes, you heard that right—TWO ingredients!
I know what you might be thinking: 'Vegan cheese? Can it really be good?' Trust me on this one. This recipe is a game-changer. It's so simple, yet so versatile and delicious, that you’ll be putting it on everything!
The Magic of Curdling
This isn't your average store-bought vegan cheese. We're borrowing the secrets of traditional ricotta-making and applying them to the plant-based world. The magic lies in curdling high-percentage almond milk with a touch of acid. The result? A wonderfully creamy, light, and fluffy vegan ricotta that’s begging to be devoured.
Now, I know that some of you may be scared of the word 'curdling', but fear not! While a kitchen thermometer is recommended for those first-timers, I promise, it's not that scary. I've even managed to make it work without one. So, if I can do it while simultaneously photographing and managing my inner critic, you can too!
The Dynamic Duo: Almonds and Lemon
Our star ingredients are:
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Almonds: The base of our ricotta. I usually use blanched almonds for that classic creamy texture but unblanched or slivered almonds work well too. Feel free to experiment!
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Lemon Juice: This is our curdling agent. You can use distilled white vinegar, but be careful—less is more! Start with 2 teaspoons and add more if needed. For me, lemon juice adds a nice fresh zing.
And of course, a little salt if you want to add a savory kick!
No Fancy Equipment? No Problem!
Don't have a fancy ricotta mold? No problem! A simple muslin cloth-lined sieve works just as well. Any container with good drainage holes will do the trick. Remember, we're all about keeping it easy and accessible.
What About the Leftover Pulp?
Food waste? No, thank you! Dry out the leftover almond pulp and grind it into almond flour to use in baking. Add some extra moisture to muffins or tarts and even veggie meatballs. It's a zero-waste wonder!
How to Enjoy Your Vegan Ricotta
Oh, the possibilities! Here are some of my favorite ways to use this delicious creation:
- Dolloped on top of pasta, gnocchi, or a vibrant salad.
- Spread on crackers or sourdough for a delightful snack.
- Baked into pizza for an added creamy element.
- Mixed into lasagna or cannelloni for an extra layer of flavor and texture.
- Enjoyed as a tasty dip with crunchy veggies.
Its mild flavor makes it a star in both savory and sweet dishes. Go wild!
Make it, Store it, Love it
This ricotta can last almost a week in the fridge, in an airtight container. It also freezes reasonably well, although it might get a little less creamy, simply drain off the excess liquid once defrosted and use as normal.
Get Cooking!
Ready to get your hands in the mix? Let’s make some vegan ricotta magic!
Ingredients
- 200 g raw almonds (blanched or unblanched)
- 20-30 ml lemon juice
- Pinch of salt (optional)
Method
- Soak: Soak almonds in cold water for 4-8 hours, then drain.
- Blend: Blend soaked almonds with 600 ml of fresh water until you have a smooth almond milk.
- Strain: Separate the almond milk from the pulp using a nut milk bag or muslin cloth. Squeeze well to get all the milk out.
- Heat: Gently simmer the almond milk until a thermometer reads 85°C. If you're in a hurry, bring it to 93°C.
- Curdle: Sprinkle lemon juice on the surface, stir gently. Watch as curds begin to form. If it's not curdling, add a little more lemon juice.
- Simmer or Rest: You can either rest the mixture for 10 mins after the curds form, or for an even creamier result simmer for another 20 minutes, maintaining a temperature range of 79-88°C, and then rest.
- Drain: Transfer the curds to a ricotta mold or a muslin-lined sieve. Let it set in the fridge overnight (at least 8 hours).
- Enjoy: Keep your homemade vegan ricotta in an air-tight container in the fridge for up to 6 days and enjoy!
Tips & Tricks
- Soy milk twist: For a more balanced flavour, replace half the almonds with soy milk. Try 100g almonds and 300ml of soy milk.
- Lemon juice check: Lemons vary in acidity, so if it’s not curdling, add more lemon juice. Or, use vinegar (apple cider or distilled white) but use less.
- Salt: Add a pinch of salt to begin with, taste and adjust later.
- Temperature check: Aim for the 79-88°C range for the slow method, and 93°C for the faster method. Don’t stress if it fluctuates slightly.
So there you have it - a delicious, easy, two ingredient vegan ricotta recipe. Enjoy!
If you give this a try, tag me on social media and let me know how it went! Happy cooking!