From the kitchen
Almond-Based Vegan Ricotta
Curdled almond milk strained until thick, dry, and crumbly, mimicking the texture of fresh dairy ricotta.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 4 cups Unsweetened Almond Milk (or homemade almond pulp + water)
- 3 tbsp Fresh Lemon Juice
- 1/2 tsp Salt
- 1 tbsp Olive Oil (optional)
Method
- Heat the almond milk in a saucepan over medium heat until steaming, just below a boil.
- Remove from heat and stir in the lemon juice — the milk will begin to curdle within a minute or two.
- Let sit undisturbed for 10 minutes to allow curds to fully form.
- Pour through a cheesecloth-lined strainer and let drain 20 to 30 minutes for a soft ricotta, longer for a firmer texture.
- Stir in salt and olive oil, if using, before serving or storing.
Kitchen note
Almond milk curdles less dramatically than dairy milk does, since it has no casein protein — expect softer, smaller curds rather than large dramatic clumps, and don't mistake that for the recipe failing.
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