Eva Kolenko
Miyoko Schinner’s Famous Homemade Ricotta
This super milky ricotta—by the queen of vegan cheese herself, Miyoko Schinner—comes together in four steps and with just four ingredients.
October 30, 2026
Blitzed with water and cashews, watermelon seeds make an incredibly milky base for this ricotta—from Miyoko Schinner’s latest book The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More—imparting a subtle grassiness reminiscent of its dairy counterpart.
What you need:
1 cup watermelon seed kernels
½ cup cashews
4 cups water
½ teaspoon fine sea salt
What you do:
- Into a blender, add watermelon seeds, cashews, and water, and blend until smooth. Pour mixture into a nut milk bag and squeeze to extract milk into a large pot.
- Place pot over medium-low heat and slowly warm mixture, scraping bottom and sides occasionally with a silicone spatula. Curds will form and separate from the whey. Once most of the mixture has formed curds, stir in salt.
- Pour mixture through a sieve or ricotta mold set over a bowl. Let drain 30 minutes to 1 hour, or longer in refrigerator until cheese has reached desired firmness.
- Transfer to a storage container and refrigerate up to 2 weeks.
For more plant-based recipes like this, read:
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