This Vegan Ricotta Cheese is easy to make, creamy, and tastes just like the ricotta you buy at the store! It works well in any recipe calling for ricotta cheese and is nut-free, soy-free, and Paleo!
I never thought a dairy-free and vegan ricotta cheese so be so creamy and good! To me, ricotta tastes just like thickened milk with just a bit of cheesiness and a somewhat earthy flavor.
So that's just what I did - I thickened milk and added some flavor! It's SO YUMMY in my Paleo And Keto Lasagna and Whole30 Lasagna Soup!
Agar powder or gelatin
I used agar powder to thicken the ricotta to keep it vegan. I haven't tried gelatin but I'd imagine it would work fine, I'm just not sure of the exact amount needed to thicken it properly.
The milk
For the milk, any non-dairy/vegan milk will work.
I like to use at least 1 cup full-fat canned coconut milk or coconut cream to make it extra rich and creamy and the rest unsweetened cashew milk from a carton. However, feel free to use any non-dairy milk you prefer!
And if you're wondering, I don't think the coconut milk lends a coconut taste, but I know everyone's tastes are different.
I've also used SO Delicious Coconut Creamer (the original variety) in place of the coconut cream and that works really well too.
The flavor
To add some cheesiness and flavor I used a Tablespoon of nutritional yeast, a pinch of garlic, some lemon juice for zest, and sea salt.
It adds just a small amount of flavor that makes it taste just like the ricotta you buy at the store!
🔪 Easy instructions
Start by adding all the ingredients - the non-dairy milk, lemon juice, nutritional yeast, garlic powder, sea salt, and agar powder - to a medium-sized saucepan.
Slowly bring the mixture to a light boil, stirring occasionally, then set aside to slightly cool.
Once it's slightly cooled, transfer to a container with a lid. Cover and place in the fridge for 1 to 2 hours, or until thickened.
After it's thickened, transfer mixture to the bowl of a food processor and process until creamy. That's it, easy and delicious vegan ricotta cheese!!
💭 Top tips
- This dairy-free and vegan ricotta cheese can be stored in the fridge until the expiration date on the milk you used, or up to 5 days.
- I used agar powder to thicken it and keep it vegan. I haven't tried gelatin but I'd imagine it would work fine, I'm just not sure of the exact amount needed to thicken it properly.
- For the milk, any non-dairy/vegan milk will work. I like to use at least 1 cup full-fat canned coconut milk or coconut cream to make it extra rich and creamy and the rest unsweetened cashew milk from a carton. However, feel free to use any non-dairy milk you prefer! And if you're wondering, I don't think the coconut milk lends a coconut taste, but I know everyone's tastes are different. I've also used SO Delicious Coconut Creamer (the original variety) in place of the coconut cream and that works really well too. Non-dairy milk would include coconut milk, almond milk, soy milk, rice milk, or cashew milk.
Looking for more vegan and dairy-free recipes?
Check these out my Parmesan Cheese and Nacho Cheese Sauce!!!
If you’ve tried this Paleo & Vegan Ricotta Cheese or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Vegan Ricotta Cheese {Dairy, Soy, And Nut Free}
Ingredients
- 2 Cups Non-Dairy Milk Of Choice I prefer to use at least 1 cup full-fat canned coconut milk or cream to make it extra thick and creamy.
- 1 Tbsp. Nutritional Yeast
- Pinch Garlic Powder
- ½ Tsp. Lemon Juice
- ⅛ tsp. Sea Salt
- 1 ¼ tsp. Agar Powder I recommend agar powder but 2 Tbsp. agar flakes can be substituted. If using agar flakes I only recommend the Eden brand*
Instructions
- In a medium-sized saucepan, mix together all of the ingredients above.
- Very slowly bring mixture to a light boil, stirring occasionally. Simmer until the agar is fully dissolved, this will take longer if using agar flakes as opposed to agar powder.
- Remove from heat to slightly cool, around 10 minutes.
- Transfer to a sealed container and place in fridge until set, 1 to 2 hours.
- Transfer mixture to a food processor and pulse until creamy.
- Serve or use in any recipe calling for ricotta cheese.
Notes
- Nutritional Information is calculated using 1 Cup Full-Fat Canned Coconut Milk and 1 Cup Unsweetened Cashew Milk.
- Ricotta can be stored in the fridge until the expiration date on the milk you used, or up to 5 days.
- I used agar powder to thicken it and keep it vegan. I haven't tried gelatin but I'd imagine it would work fine, I'm just not sure of the exact amount needed to thicken it properly
- For the milk, any non-dairy/vegan milk will work. I like to use at least 1 cup full-fat canned coconut milk or coconut cream to make it extra rich and creamy and the rest unsweetened cashew milk from a carton. However, feel free to use any non-dairy milk you prefer! And if you're wondering, I don't think the coconut milk lends a coconut taste, but I know everyone's tastes are different. I've also used SO Delicious Coconut Creamer (the original variety) in place of the coconut cream and that works really well too. Non-dairy milk would include coconut milk, almond milk, soy milk, rice milk, or cashew milk.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Thank you for this delicious and easy recipe. Made it last night for a gluten free lasagna I was making (I used ripple unsweetened dairy free milk) and it came out perfect. It looked and tasted like ricotta cheese. It was a hit. Was wondering if I could use it as a substitute ingredient for dairy free cannolis? Thank you again!
YAY Nereida, I'm so happy you liked it!!! While I *think* it would work fine for dairy-free cannolis, I just can't say for sure without trying it, sorry! If you try it please come back and let me know how they turned out 🙂
-Cassidy