🧀The best 3 Methods to Make Dairy-Free RICOTTA [And 1 Raw version]

Join me in this vegan ricotta-making journey where I explore three unique bases: soy, cashew nuts, and almonds. Discover the fluffy and crumbly texture of ricotta cheese and learn how to customize recipes to fit your dietary needs. From simple spreads to decadent desserts, ricotta is a versatile ingredient that elevates any dish.
CHAPTERS LIST:
(Click on the time stamp if you want to skip the intro and go straight to the recipe)
00:00 Introduction
00:45 Soy Milk Ricotta
04:03 Cashew Nut Ricotta
06:17 Almond Kernel Ricotta
09:54 Store Bought Milk Ricotta
10:31 Tasting
✅*Subtitles available
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[@mrs.broccoli4362]

Thank God, I've been thinking about you so much today when the news about the earthquake was broadcast. I hope you and your loved ones are well.

[@myveganprovence]

Thank you for your concern, but I’m in Beijing : )

[@mrs.broccoli4362]

@@myveganprovence thanks for the fast respond. Then I probably misunderstood it at some point. I thought you lived in Taiwan. Sorry.

[@myveganprovence]

Maybe you watched the video I made when visiting Taiwan last year. 😁

[@mrs.broccoli4362]

@@myveganprovence yes, that is probably the case. I'm glad you're okay and safe.

[@zachcain2639]

I love the simple ingredients! So many vegan cheeses use obscure ingredients like carrageenan or other gelling agents. Thanks for this! And gluten free too 😊

[@myveganprovence]

You are so welcome! Yes, absolutely. I myself used to add some of these products in my recipes, they can be really helpful, but recently I’m trying to go back simpler ingredients when cooking vegan food. So here is a result of that.

[@frasersmith8397]

Wonderful and delicious THREE recipes. Two thumbs up.👍👍

[@myveganprovence]

Thank you!

[@Cernunnos652]

Lovely...I have used soy milk to make a Yorkshire curd tart, a delicious old recipe.
Make the soy curds without the salt,then stir into them a little sugar, nutmeg,egg substitute, lemon zest and raisins.Pour the mixture into a pastry case and bake....eat warm or cold.

[@myveganprovence]

Great tip! I will try! Same easy process!

[@marinaxi1]

Bravooooooooo 👏👏👏👏👏👏🙏🫂

[@myveganprovence]

Thanks! Glad you like it!

[@tamcon72]

I do hope that everyone you know in Taiwan is safe! Thanks for posting these recipes, Lionel

[@myveganprovence]

They are. I’ve texted them this morning. They were more shaken than anything else. They are in Taipei. But they felt it.

[@user-bj3ts5zh2d]

Ready ❤

[@houriazouad7663]

Thank you for this vidéo helpful y'a mamy i Will make this recipe love vegan food 🍓

[@myveganprovence]

Most welcome 😊

[@SallyLock103emeCaris]

😍

[@myveganprovence]

😁

[@beckyirvin4935]

So the cashew ricotta is raw, that’s cool 👍🏼

[@myveganprovence]

Yes, absolutely! 💯 raw

[@theageofhypocrisee]

Can you use apple cider vinger or lemon juice for the almond milk? Would that effect time of the curds ro form? Ive aeen videos of people using lemon juice but ther process is a 2 days. Need this made in the morning for night time use( for tomorrow)

[@myveganprovence]

You can. Apple cider vinegar will slightly change the white color you obtain with almonds. You can also use fresh lemon juice, but you need to double the dose. And those acids swaps apply to all recipes.

[@paolopenedo9865]

Great recipes, definitely gonna try them this weekend.
What's the difference between using toasted cashews or almonds?

[@myveganprovence]

Thanks! If you toast the nuts, the flavours will be different. But why not?

[@paolopenedo9865]

@@myveganprovence I'll give it a try both ways, I was also thinking to add some herbs like thyme or basil, it will definitely give it a nice twist.

[@myveganprovence]

The nuts I use are not toasted. But using cashews, almonds or soy produce a different result. I comment at the end of the video in the Tasting session, on the specificities and differences.

[@carlodefalco7930]

Can use vinegar or lemon 🍋 in all 3 yes ? Doesn’t have to be soy only vinegar must be used , is that correct . Does which I use affect the flavour of end product ?

[@myveganprovence]

Yes. Both can work. I switched to vinegar or lemon as both work. You need to double the amount of lemon as it’s less acidic than vinegar.

[@angelarosano4598]

Hey I was wondering if you can help me. I tried to follow your almond ricotta recipe . I put it in the cheese cloth and only have a small amount.the rest is liquid. What do you think I did wrong. I’m thinking maybe it’s the cheese cloth that’s why cuz in the end I only have a very small amount. Where you get it? Idk what I’m doing wrong

[@angelarosano4598]

The only thing I did was put the almonds in a boiling water so I I can remove the skin

[@myveganprovence]

Where your almonds raw?did you blend them well? When you cook the almond and add the vinegar, the preparation must thicken, a bit like a purée. You need a fine mesh cheese cloth to retain the curds, indeed. I bought the cheese clothe online, by the meter. I hope you will get it right! 👍🏼

[@iRkEnMMaNiAk]

I have to try this in ravioli.
Do you have the macros for each recipe?

[@myveganprovence]

I don't, but I would personally use the soy or almond ricotta in ravioli. Soy for the texture and almond to add creaminess

[@iRkEnMMaNiAk]

@@myveganprovence Absolutely! Thanks

[@chrisrosenkreuz23]

should use the same method with the cashews as you did with the rest... even if the cashew fiber is less nasty, it's still leaving you eating bread and nuts lol

[@myveganprovence]

You mean extract the milk and curdle it? I wanted a raw version for people who eat raw 😁.

[@chrisrosenkreuz23]

@@myveganprovence yes. Okk in that case you're good, thanks for your work!