Comments on: Vegan Ricotta

By: Melanie McDonald

Melanie McDonald — Thu, 25 Nov 2021 18:50:23 +0000

In reply to Ann. Definitely not. You need to use cane sugar or white sugar.

By: Ann

Ann — Wed, 24 Nov 2021 19:02:41 +0000

Is it possible to use coconut sugar?

By: Melanie McDonald

Melanie McDonald — Sat, 13 Nov 2021 00:02:28 +0000

In reply to LeeAnn. I'm so pleased you're enjoying it! It will be amazing in ravioli. I've been meaning to try it myself but haven't got around to it yet.

By: LeeAnn

LeeAnn — Fri, 12 Nov 2021 21:05:40 +0000

Yet another delicious recipe on here! Made this to top on toasted baguette slices with spiced cherry preserves. Yum! Going to make this again this weekend to use for ravioli! Thank you for sharing!

By: Melanie McDonald

Melanie McDonald — Tue, 19 Oct 2021 19:21:52 +0000

In reply to Sheila. I'm really pleased you're enjoying it Sheila!

By: Sheila

Sheila — Tue, 19 Oct 2021 19:12:18 +0000

I'm bowled over with this ricotta! Lovely taste and texture. I've had it on bruscheeta, and spooned over a roasted veg tray bake, but tonight I made pasta with spinach, herbs and ricotta. Amazing, and really creamy without heaviness.
Next I want to make spanikopita! Thank you for this brilliant recipe!

By: Melanie McDonald

Melanie McDonald — Mon, 18 Oct 2021 02:15:34 +0000

In reply to Christy. I'm really pleased you both enjoyed it! RE the vinegar, in testing I tried all the vinegar varieties (except the dark ones like malt and red wine) and while they all "technically" work, apple cider vinegar is by far the most mellow of them all. Lemon juice also technically works but I could definitely taste lemon when I used it. Not necessarily a bad thing depending how you intend on using the ricotta. I can't taste the vinegar when I make mine. I wonder if the brand of vinegar makes a difference? Some are definitely harsher than others. I use Marukan Organic Apple Cider Vinegar. Maybe see if you can pick some up of that up for next time and see what you think? Hopefully it's available where you are. You could try the other vinegars yourself too to see which your tastebuds prefer. They all give more than edible results so you won't end up wasting anything. Hope that helps!

By: Christy

Christy — Mon, 18 Oct 2021 01:45:16 +0000

This ricotta was amazing! So light and fluffy! Not heavy and pasty like most vegan tofu/nut ricottas. My husband even said, “Only make this ricotta from now on!” I have a quick question - I taste the apple cider vinegar a little bit in the finished cheese. For some reason, l am not a big fan of the way acv tastes. Have you tried using white wine vinegar or rice vinegar instead?

By: Elise

Elise — Mon, 11 Oct 2021 04:13:19 +0000

This was the most delicious ricotta cheese we ever had. All my family agreed too! And I made the chocolate cookies (see Mel's recipe) with the pulp and they are also super delicious! Thanks to Mel for her great recipes :)

By: Sue

Sue — Thu, 26 Aug 2021 09:07:59 +0000

Mine came out beautiful, it’s a great recipe. I also decided to add a probiotic capsule to culture it for a few hours. I might try curdling it with vegan lactic acid powder as an experiment. I also used the pulp to make cheese balls.
Thank you for your inspiring recipe xx