Soy ricotta with orange salad

Heat the soy drink to almost boiling point, pour into a large glass bowl and add the apple cider vinegar. Stir and when the soy drink begins to curdle immediately, let it rest for 10 minutes.

Cover a colander with a piece of fine-textured white cloth (washed without softener!), Pour the curd obtained as above and let it drain for an hour.

After this time, gather the edges of the cloth and squeeze the mass contained in order to release as much serum as possible. Salt the curd to taste.

Divide the curd into four ricotta baskets (other molds are fine too, but it is better if they are pierced to lose a little more whey) and chill in the refrigerator for at least 2 hours.

Peel the oranges and then fillet them, collecting the orange juice that falls. Cut the onion into very fine rings.

Turn out the 4 ricotta and arrange them on plates, then add the oranges, rocket and onion rings.

Put the orange juice in a jar, add the olive oil, salt and pepper. Close the jar and shake until you obtain an emulsion to be poured over the salad.