Vegan "Ricotta"

VEGAN “RICOTTA”

Vegan ricotta is hard to find, but you can easily make your own.  This is great to use in lasagna, manicotti, and on pizzas.

4 cups soy milk (I use Silk® as it is GMO free)

8 ounce   container  GoVeggie®  Vegan cream cheese (purple package)

1 teaspoon salt

3 tablespoons white vinegar

Pour the milk into a pot and whisk the cream cheese in until the mixture is smooth.  Stir in the salt.  Bring the mixture, using medium heat, to a full boil, stirring often.  Turn off the heat and stir in vinegar.  Let this sit for several minutes.  The mixture will separate into thick parts and milky parts. Meanwhile, set a large fine sieve over a deep bowl. 

When the mixture has separated enough, pour it into the sieve and allow it to drain in the bowl at room temperature for about a half hour.  The longer you let it drain, the thicker the ricotta.  When done, transfer the ricotta into a bowl and put into the refrigerator.  It will keep for about 5 days.  You can save the liquid “whey” and use it in other recipes.

 Vegan easy, vegan better.