Recipe
Easy Plant-based Ricotta Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Refined sugar free
Oil-free option
Nut-free option
Low FODMAP
Budget friendly
Freshly Picked
Easy peasy
One-pot recipe
Sauces & dips
Creamy, dreamy, and oh so simple! This easy plant-based ricotta is made up of just three ingredients—soy milk, lemon juice, and a pinch of salt. Perfect for pasta, toast, or sneaky spoonfuls straight from the bowl.
You will need
Serves
- 1 litre soy milk
- 1 lemon, juiced
- Pinch of salt
Recipe: Simon Toohey
Directions
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Step 1
Heat the soy milk in a pot until boiling.
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Step 2
Turn off the heat, and stir through the lemon juice and a pinch of salt.
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Step 3
Place the lid on the pot and let sit for 10 minutes, allowing the mixture to split into curds and “whey”.
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Step 4
Pour the mixture into a muslin cloth, straining it over a sieve and bowl to drain the liquid.
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Step 5
Let sit with a weight on top until the clear liquid has drained and the ‘ricotta’ left behind has cooled.
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Recipe: Simon Toohey
