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.

Ingredients

• 1 cup watermelon seed kernels
• ½ cup cashews
• 4 cups water
• ½ teaspoon fine sea salt

Method

1. 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.
2. 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.
3. 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.
4. Transfer to a storage container and refrigerate up to 2 weeks.