The Soy Ricotta with Cherry Tomatoes and Mint is not only delicious but also an excellent alternative for those with milk intolerances or allergies. Its flavor is much more delicate than cow or sheep ricotta, but the texture will surprise you with its similarity. By keeping it plain as I suggest today, you can also use it to make excellent desserts. Moreover, it’s a recipe that is basically prepared with only two ingredients, and it’s suitable even for beginners in the kitchen. Even if you’re not vegan or intolerant, try it anyway because it can be an extra and different idea to put on the table when you’re out of ideas.
Do not miss the following recipes without dairy products:
- Cost: Economical
- Rest time: 12 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 qt soy milk
- 1 lemon juice
- 10 leaves fresh mint, chopped
- 4 sun-dried tomatoes in oil, chopped
- to taste salt
Tools
- 1 Small pot
- 1 Citrus juicer
- 1 Strainer
- 1 Cheesecloth
- 1 Mold
- 1 Plastic wrap
How to Prepare Soy Ricotta with Cherry Tomatoes and Mint
To prepare Soy Ricotta with Cherry Tomatoes and Mint, organize the measured ingredients and necessary tools on your work surface.
This way, you will have everything within reach, making your work easier and faster.
Pour the soy milk into a small pot and cook until the first bubbles of boiling appear.
Turn off the heat and add the filtered lemon juice, then mix.
Pour the milk into a large bowl and let sit for 15 minutes.
In the meantime, set the strainer over a suitable container for draining and line it with cheesecloth.
If you don’t have these tools, you can use a medium-sized fine-mesh sieve.
Now that the milk has curdled, place it in the cheesecloth and gently squeeze to remove excess water.
Keeping the cheesecloth closed, once the mixture has completely cooled, let it rest in the fridge with the container for 12 hours.
After this time, place the ricotta in a bowl and flavor it with chopped mint leaves, diced sun-dried tomatoes, and salt.
Mix the ingredients well, place the obtained ricotta in a mold or muffin mold, and put it back in the fridge for at least an hour.
Serve your Soy Ricotta with Cherry Tomatoes and Mint, sprinkling it with another herb, perhaps chives.
Advice: Variations and Storage
The ricotta keeps for about two days, but only in the fridge and inside a glass or ceramic container with an airtight seal.
If you do not want to flavor it, it is also delicious plain, and if you don’t like what I suggested, feel free to use your preferred spices.
You can also make the ricotta using oat milk or any other type of plant milk.
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