This Vegan Ricotta Recipe Is A Total Game-Changer

Vegan cheese pioneer Miyoko Schinner has created a game-changing vegan ricotta recipe that is set to revolutionize plant-based cheese. Inspired by her trip to Italy and the artisanal quality of vegan cheeses she tasted there, Schinner combined watermelon seed kernels and cashews to create a creamy, spreadable ricotta that she claims is the milkiest she has ever made.

The secret to this new vegan ricotta recipe lies in slowly separating the curds and whey in a ricotta mold, resulting in a texture and flavor that closely resembles traditional dairy ricotta. The watermelon seed kernels used in the recipe are high in protein and create an ultra-creamy texture, making them a key ingredient in Schinner's plant-based kitchen.

The end result is a high-protein, delicious, and versatile vegan ricotta that can be used in various dishes, from lasagna to breakfast cheese. Schinner's recipe marks a significant shift in the possibilities of vegan cheese, offering a plant-based alternative that is nutritious, protein-packed, and full of flavor.