Vegan Cheese  (Ricotta) – Low Calories Recipe

This Vegan cheese recipe proves that you can always find a totally vegan alternative to what you usually eat and that is absolutely not true that a cruelty-free diet means to give up everything.This morning, the first roses suddenly bloomed, just in front of the door of my new house: they have huge and soft yellow petals on a thin thorny stem. I have been always fascinated by the way the Nature silently evolves and the image of bloomed roses made me in a positive mood.

So, today the day has started in the best way and I took the opportunity to prepare vegan cottage cheese, a recipe that I have not made for a while, but I usually prepare only for private dinners. It is a soy milk based product, a simple and quick to prepare creamy and savory dish, and, above all, it is totally cruelty-free.

Soy milk should replace the cow’s one for a variety of reasons: not only for an ethical issue, but also for its good properties: for instance, it contains unsaturated fats, moreover it is cholesterol and gluten free. Soy milk is rich in vitamins A, B, E; it is perfect for those who suffer from lactose intolerance and you can turn into a lot of yummy recipes, including that of vegan ‘ricotta’ cheese.

Any desire can be possible, also in vegan food!

Prep 10 mins | Cook 10 mins | Total 20 mins | Serves 4


  • 1 L natural soy milk
  • 1 lemon

* It is important that the soy milk contains an exceeding 2% fat, so that the recipe can be prepared.


  1. In a saucepan, pour the milk, bring it to boil over medium. (Please note: it is not necessary to bring it to a total boiling, but it is essential that it smoking hot).
  2. Pour the hot milk into a glass bowl and add the lemon juice, then stir with a spoon and wait a few minutes: you will notice that the milk will start to curdle as it form cheese flakes. At this point, let it sit for about 10 minutes.
  3. After the necessary time has passed, put the mixture into a colander and let it drain, so as to separate the solid from the liquid part. (Please note: it is important that the liquid parte is removed as much as possible, so you can let it sit in the fridge for a few hours).
  4. Move the solid part into a basket or container that you prefer, distribute it evenly and then let it rest in the refrigerator for at least 2 hours. Finally, serve it.

My advice:

  • Before let the vegan cheese stand in the fridge, you can add some salt, a pinch of pepper or chives, to get a more intense flavor.
  • Serve it with seasonal vegetables.
  • You can replace the lemon with 3-4 tablespoons apple vinegar.

Italian Blog: Ricotta



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