Ricotta Cheese {Dairy, Soy, & Nut Free}

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.

The verdict?

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.

4.6 from 9 reviews
  • 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)**
  1. In a medium-sized saucepan, mix together all of the ingredients above.
  2. Very slowly bring mixture to a boil, stirring occasionally.
  3. Reduce heat to low and allow to simmer 5 minutes or until agar is dissolved. Stir occasionally.
  4. Remove from heat and cool 10 minutes. Then, transfer to a sealed container and place in fridge until set, a few hours.
  5. Transfer mixture to a food processor and pulse until you get the desired consistency.
  6. That's it!!! You have ricotta cheese!!! Yaaayyyy!!!!!


Posted September 5, 2012 by Cassidy in AIP, Egg Free, Milk & Cheese Substitutes, Nut Free, Paleo, Vegan, Whole30 / 53 Comments


Craving More? Subscribe By Email And Receive A FREE Preview Of My New Keto Breads Cookbook!


53 responses to “Ricotta Cheese {Dairy, Soy, & Nut Free}

  1. If I had no agar agar, and it is sooo expensive, could I use your theory and use gelatin to make this faux ricotta? What do you think? I am thinking that the agar agar is a natural gelatin right? I love the idea and the way your mind works, you have so many wonderful ideas. Just trying to use my pantry contents and watch my budget too.

    • J'Marinde

      Hi Dona;
      That would be my choice. I have done a lot o research on this and as I understand it, they can be used 1:1 when one has no agar on hand. Because of potential allergies, I prefer to use gelatin. I buy the one on AMZ – Great Lakes Unflavored Beef Gelatin, Kosher, 16 Ounce Can. It si a bit pricey, but it lasts for ever. I bought them when I got a good price on the doble pack, so I will have enough gelatin for YEARS! Another cheaper option is the Knox unflavored gelatin at the grocer. Hope thsi is helpful.

      This looks like a FABULOUS recipe and I cannot wait to try it Thanks for posting ii!.

      • Nuyorican Mama

        Hi, I was so glad when I found this recipe. I’m making baked ziti for my daughter.

        I got the creamer you suggested. The Agar was way to expensive for me so I used Knox gelatin. I followed your recipe except for the lemon juice. I used apple cider vinegar, that’s all I had on hand.

        I used a qt of the creamer and followed the directions on the box. So, 1 qt creamer and 4 packets of gelatin.

        I refrigerated over night. I just took it out and put in blender for a bit. Looks and taste just like the real stuff.



      • Itaiiangirl

        Regarding the gelatin,many people using this recipe are vegan or vegetarian, so they don’t use gelatin.

  2. “C”- Thank you so much, I hope you like it!

    Dona Russell- I don’t see why gelatin wouldn’t work! But I don’t use a lot of gelatin so don’t know the best way to use it or the measurements. If you try it let me know how it worked!


  3. Hi,

    We’ve recently launched the site RecipesUS.com, where users can search through hundreds of thousands of recipes from American food sites and blogs. We noticed that you have a lot of delicious recipes on your blog and we would like to suggest you have a look at our site: http://www.recipesus.com/.

    If you want to add your food blog to the list and have your recipes indexed on RecipesUS.com, all you have to do is follow these instructions: http://www.recipesus.com/add-your-food-blog.

    Hopefully your food blog will be up there in the top!

    Kind regards,
    RecipesUS.com, Hittarecept.se, Alldishes.co.uk, Todareceta.es, Touteslesrecettes.fr

  4. Anonymous-
    Let me know if the tapioca works! I’d imagine gelatin (don’t know the amounts) would work too, it’s very similar to agar and is a powerful thickener.


  5. Hi. I just did this with tapioca and it did not work at all. I was just being lazy and didn’t want to go get the agar agar. Since I had tapioca on hand, I figured it was worth a try. And it was worth it…. it just didn’t work. I’ll have to pick up the agar next time I’m at the store!

  6. Cassidy

    Hi Leyanna!
    Yeah, I wouldn’t recommend using tapioca or arrowroot to thicken it. The only other thing that might work would be gelatin but I haven’t tried it and don’t know the exact instructions for gelatin. Hope you give it another try!


  7. Lori

    Hi Cassidy! I had to go dairy free in October, and I have since gone completely grain free as well (eating paleo has been wonderful for my body). This ricotta recipe looks super… payday is tomorrow, so all I need is the agar… I think I see lasagna in my future!!! This recipe is brilliant!

  8. amanda

    anyone tried this with almond milk? i’m going to give it a try with coconut milk, but question: does it then have a strong coconut flavor? we use coconut milk most of the time, but some recipes i find almond milk, especially the unsweetened one, to be a better fit. all depends on taste you’re targeting and recipe (and if you have an almond allergy).

    would be interested in your thoughts, as I plan to make this spaghetti squash bake this week; however without the soy-based ingredients i used to supplement ricotta with last time: https://docs.google.com/document/d/17m_X2C1Oc-OO8nJn2cCCU23iaNvo0VfHJ12JEssBmp0/edit?usp=sharing&authkey=CPLXiNYN

  9. A. Nonymous

    I made this and followed your recipe word for word, using powder instead of flakes and adjusting the amounts as the recipe stated. When adding it to lasagna, I made a traditional lasagna alongside to compare. This turned out very runny. I used unsweetened coconut milk and added some onion powder and garlic, but the flavor was weird. My dairy eaters were happier with their dinner than us dairy sensative ones. I’m still searching for a soy-free, dairy-free ricotta substitute. I can’t give up on lasagna!

    • Cassidy

      Hi Anonymous-

      If it was runny you should add more agar to thicken it up. If you notice, before the recipe I state that all brands are different so you should adjust the amount to your brands strength.

      If you want it to turn out exactly perfect use the Eden brand of agar flakes because this is what I always use to make the recipe it turns out as seen in the picture every time.

      Also, ricotta cheese has a very, very neutral flavor and if you added onion and garlic powder it would completely change the flavor.

      P.S.- See the comments on my lasagna recipe for other reviews on this recipe.

      Thank you,

  10. Vaughn Brinegar

    I am so excited to try your recipe! My twins are allergic to milk and peanuts. They passed their soy challenge today, which is why I was searching for a safe ricotta. I would love to make them a lasagna! Thanks again!

    • Cassidy

      Hi Mama654!

      I just can’t say for sure, sorry. I know chia seeds are a good thickener but I haven’t experimented a lot with it and don’t know how the texture would turn out. Let me know how it goes if you try it!


  11. Do you mind if I quote a couple of your posts as long
    as I provide credit and sources back to your website?
    My blog is in the very same area of interest as yours and my visitors
    would truly benefit from some of the information you provide here.
    Please let me know if this okay with you. Thank you!

  12. Hey! Someone in my Facebook group shared this site with us so
    I came to give it a look. I’m definitely enjoying the information.
    I’m bookmarking and will be tweeting this to my followers!

    Exceptional blog and wonderful design.

    • Cassidy

      Hi Mary, I don’t think nutritional yeast would work as a thickener -sorry!!! The only other thickener I can think of would be gelatin but I haven’t experimented with it so can’t give you measurements or instructions. Sorry again!


  13. Amy W

    Hi! Really happy to find your rcipe for a nondairy, non soy ricotta. Thing is, I don’t have a food processor nor high speed blender. What I do have is an imulsion blender (electric). Should still do the trick, right? Thanks.

  14. Traci Siegel

    My 15 year old son is now on a gluten-free and dairy-free diet by choice. He is a classical voice singer and feels this diet really helps his singing. I made this ricotta for a gluten-free, dairy-free eggplant parmesan recipe and it turned out great. Thank you so much. I look forward to trying other recipes.


  15. just found this site – i was looking for recipes for “healthy” ricotta and found this – as a GF/WF/CF gal (and with autism too) – i’m going to try this recipe for sure!
    (ps – i just subscribed to your blog 😀 )

  16. Catherine

    Made this yesterday with almond milk and it turned out perfectly. Thank you so much for this recipe, it opens up a whole world of new recipes for me.

  17. J'Marinde

    Now, of course, before I get a chance to edit the grammar, etc. it suddenly posts

    Sorry for all the misspelling and such. thanks for this GREAT recipe!

  18. Shira

    (There is a question at the end of the comment) I have used this recipe a few times with good results. Today I was looking for a recipe for sour cream. I made the ricotta recipe using 2 cups of coconut cream (brand is Aroy-D). After it was set I added several teaspoons both of lemon juice and rice vinegar along with about 3/4 tsp of salt. I blended it using my immersion blender. It is DELICIOUS!!! The question is: do you think it’s possible to add the extra vinegar and lemon juice in the initial mixture just to cut down on the steps?

    I’m so excited about this recipe because, using the coconut cream, I was able to make it without any advance planning (no soaking cashews and no refrigerating coconut milk), which was important because I have a feeling I may need this tonight to help the kids cut the spice in our dinner . Thanks!!!!

    • Hi Shira, thank you so much for your comment!!! I really don’t know without trying it, but I’d imagine it would work. If you give it a go let me know how it turns out!


  19. Nicole

    Made this a few times for my daughters with dairy and soy allergies. I’ve done it with the coconut creamer and also almond creamer. Both have been winners in our house. I’ve used it for lasagna and my daughter’s newest favorite homemade raviolis. Great recipe!!! Highly recommended!!

  20. Jeffrey

    Great recipe, been looking for a alternative for a while. I add basil,oregano and garlic powder while cooking, turned out better than the store bought stuff. I used a potato masher and the consistency was spot on. Will definitely be making more.

  21. This worked perfectly for a lasagna I recently tried. I subbed beef gelatin for the agar and it set up very nicely. Thanks for all of your wonderful recipes!

    • Thank you so much Donna, I’m happy you liked it in you lasagna!!! Thanks for letting me know the beef gelatin worked I’ll have to try it next time 🙂


  22. How about using fresh whey, which is leftover from making cheese to make ricotta with Butter muslin or a tea towel or frugal cheesecloth alternative or a fine mesh reusable coffee filter ? I think that way is an interesting way that you should try!

  23. Robert

    Is the recipe 2 cups of coconut milk and 2 cups creamer orone or the other…just made for my son with just 2 cups coconut milk and 1pack of gelatin….very runny…hope it cooks…thanks for recipe my son has EOE…always looking for alternative

    • Hi Robert, yes the recipe is for one or the other. However, I haven’t tested it with gelatin only agar flakes so the 1 packet might not have been enough if it’s runny – sorry! I know some people have made it with gelatin successfully but I’m unsure of how much they used – or it might just need awhile to setup in the fridge. Sorry I couldn’t help more! I’ll have to make it with gelatin and provide the exact amounts:)

Leave a Reply

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.