|Dairy free ricotta on left, cows milk ricotta on right|
*Next time I make this I’ll post a better picture, this one is very sad 🙁
This recipe was actually way down on the list and several weeks away from getting posted, but we loved it so much I just had to jump the gun and share it with everyone!
The last time I tasted ricotta cheese I remember thinking to myself “that just tastes like thickened milk!” Then a light bulb went off in my head… just thicken a dairy free milk to make ricotta – why didn’t I think of that before? So this week I bought some ricotta at the store so I could taste test my theory.
I was right! The thickened milk (with a few other ingredients) tasted just like ricotta! Admittedly, the real ricotta was a bit creamier but it still tasted almost exactly the same!
We loved this recipe and it was perfect in my grain free lasagna. I hope you love it as much as we do 🙂
**All brands of agar are different. Adjust amount to your brands strength. I always use the Eden brand agar flakes.
- 2 Cups So Delicious Coconut Milk, Coconut Milk Creamer (Original), or Preferred Milk Alternative (Pick carefully, your ricotta will have the same taste as your milk. I like the SO Delicious creamer because it has such a creamy, neutral flavor)
- ½ Tsp. Lemon Juice
- 1 Tsp. Extra Virgin Olive Oil or Grapeseed Oil
- Pinch Of Salt
- 2 Tbsp. Agar Flakes (or ABOUT 1½ tsp. agar powder)**
- In a medium-sized saucepan, mix together all of the ingredients above.
- Very slowly bring mixture to a boil, stirring occasionally.
- Reduce heat to low and allow to simmer 5 minutes or until agar is dissolved. Stir occasionally.
- Remove from heat and cool 10 minutes. Then, transfer to a sealed container and place in fridge until set, a few hours.
- Transfer mixture to a food processor and pulse until you get the desired consistency.
- That's it!!! You have ricotta cheese!!! Yaaayyyy!!!!!