This Vegan, Paleo, & Dairy-Free Almond Milk Ricotta is easy to make, creamy, and tastes just like the ricotta you buy at the store!
I never thought a dairy-free and vegan almond milk ricotta cheese could 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 prefer agar powder to thicken the ricotta because it has a clean taste and is vegan. While you can replace the agar with gelatin, the gelatin will leave a slight aftertaste.
Also, I recommend agar powder, but 2 Tbsp. agar flakes can be substituted.
But keep in mind that different brands of agar flakes have different strengths. If using agar flakes, only use Eden brand - otherwise, it may not thicken properly.
The milk
For the milk, any non-dairy/vegan variety will work.
Most of the time I use unsweetened cashew or almond milk. But you can substitute 1 cup with full-fat canned coconut milk or coconut cream to make it extra rich and creamy. However, feel free to use any non-dairy variety 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 the 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 almond milk ricotta cheese can be stored in the fridge until the expiration date on the milk you used, or up to 5 days.
- I prefer agar powder to thicken the ricotta because it has a clean taste and is vegan. While you can replace the agar with gelatin, the gelatin will leave a slight aftertaste.
- For the milk, any non-dairy/vegan variety will work. Most of the time I use unsweetened cashew or almond milk. But you can substitute 1 cup with full-fat canned coconut milk or coconut cream to make it extra rich and creamy. However, feel free to use any non-dairy variety 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.
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📖 Recipe
Almond Milk Ricotta {Paleo, Vegan, & Dairy-Free}
Ingredients
- 2 Cups Unsweetened Almond Milk Or Non-Dairy Milk Of Choice - see notes below
- 1 Tbsp. Nutritional Yeast
- Pinch Garlic Powder
- ½ Tsp. Lemon Juice
- ⅛ tsp. Sea Salt
- 1 ¼ tsp. Agar Powder - see notes below
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, shallow container and place in the 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.
Add Your Own Notes
Notes
- Nutritional Information is calculated using 1 Cup Full-Fat Canned Coconut Milk and 1 Cup Unsweetened Almond Milk.
- I recommend agar powder but 2 Tbsp. agar flakes can be substituted. Different brands of agar flakes have different strengths. If using agar flakes, only use Eden brand - otherwise, I can't guarantee the results.
- This dairy-free and vegan almond milk ricotta cheese can be stored in the fridge until the expiration date on the milk you used, or up to 5 days.
- I prefer agar powder to thicken the ricotta because it has a clean taste and is vegan. While you can replace the agar with 2 ½ tsp. of unsweetened gelatin, the gelatin will leave a slight aftertaste.
- For the milk, any non-dairy/vegan variety will work. Most of the time I use unsweetened cashew or almond milk. But you can substitute 1 cup with full-fat canned coconut milk or coconut cream to make it extra rich and creamy. However, feel free to use any non-dairy variety 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.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Tasha says
I just checked on my mixture from the fridge and it hasn’t set and is still very liquidy. Any thoughts or ideas from this point?
Cassidy Stauffer says
Oh no Tasha, I'm sorry! Has it been set in the fridge long enough? It can take a few hours - especially if it's a deep dish! If so, it must be a problem with the thickener. Did you use agar powder, agar flakes, or gelatin? If you used agar flakes did you use the Eden brand? And did you allow the thickener to dissolve all the way? Let me know and I'll try to troubleshoot what went wrong!
Sorry again!
-Cassidy
Nereida says
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!
Cassidy Stauffer says
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
Eric Hertzfeldt says
This was a great recipe!
My wife has had allergies all her life to an odd combination of things - dairy, chocolate, citrus. And, what she wasn't allergic to, she didn't like - onions, peppers, garlic, any ethnic food except Italian, which she always got an upset stomach from.
She started slowly eating bits of dairy and chocolate, and for years was getting used to it. In fact, she had string cheese every day for lunch!
Then about two years ago, she woke up one day, an bam! She was now so allergic to dairy and chocolate that the tiniest bit gave her intense stomach pain and nausea. She also quickly became allergic to honey, nuts, and soy.
your recipe was a Godsend! the only milk she can drink is rice milk, and by using the Agar powder, we can simulate ricotta cheese so that she actually likes it. She even likes it warmed up as leftovers, which is a rare thing!
Your recipe is the best because it is free of most every ingredient that could cause problems at all! I did leave out the lemon juice and garlic pinch, but she didn't miss it.
Thanks again for the great idea! It was a stroke of Genius!
Cassidy Stauffer says
Oh YAY I'm so excited that you liked the recipe and it works for your wife's diet! I know it's difficult to have multiple food allergies so I'm glad I could help ?
-Cassidy
Lori says
Just transitioned to vegan 2 months ago. This was one of the first receipes that I tried as cheese is a major challege for me. I have made it 3 times now. For christmas I made stuffed shells and stuffed mushrooms and no one could tell!!! Thank you!
Cassidy Stauffer says
Thank you Lori, this makes me SO happy!!! ...Ricotta stuffed shells and mushrooms sound so good, I'll have to try that 🙂
-Cassidy
Diane says
Hi Cassidy,
I want to make this recipe for a friend but she can’t have citrus. Or citric acid. Is there an alternative for that or could it be omitted?
Diane
Cassidy Stauffer says
Hi Diane!
The lemon juice isn't an essential ingredient so you can just leave it out 🙂 I hope you and your friend like it, let me know what you think!
-Cassidy
Mary says
I loved the flavor of this recipe but it's a little thin. I used the agar powder. Is there a way to thicken it up?
Cassidy Stauffer says
Hi Mary, I'm sorry about that!!! Even though it's not as drastic as agar flakes, different brands of agar powders can have different strengths as well.
Depending on how thin it was, you can add an additional 1/4 - 1/2 tsp. of agar flakes. I'm not 100% sure, but I think you should be able to re-boil the ricotta, adding in the additional agar powder, and it should re-set when it cools - but thicker!!! I hope this helps. If you try adding more agar please come back and let me know how it goes 🙂
net says
Hi! The recipe looks great. I can't eat coconut because of the fat....is there a good substitute e.g. beans, aquafava, etc. I'm definitely not a chef (I just follow recipes) so I'd appreciate your advice. I make my own almond milk so if I make it more concentrated, would that make up for not using full fat coconut milk (is it the fat that adds to your recipe or the flavor)? I've never tasted coconut water but I wonder if almond milk made with coconut water would replace some of the flavor.
Cassidy says
Hi net!
Yes, the reason I use coconut milk is because the fat makes the ricotta creamier and just a little bit thicker. You can, however, use any non-dairy milk that you prefer 🙂 Homemade almond milk, especially if it's a bit more concentrated, would be a great replacement! I hope this helps!
-Cassidy
Kit says
That really looks good and the cracker fits it perfectly! Ill have this as part of military diet. Thank you for sharing!
Raiko says
Already printing! I'm trying this later. Thank you for sharing!
Cassidy says
Thank you! I hope you love it like we do!!!
-Cassidy
Mrs. Nancy K. Pimental says
Have not tried this ricotta recipe yet, but I plan to. I did want to mention that coconuts and cashews are nuts, so I don't think I would call this nut free.
Cassidy says
Hi Mrs. Nancy!
You can use any non-dairy milk, so if coconut milk and/or cashew milk don't work for you feel free to use whatever works. Also, coconuts are technically considered a fruit and not a nut but I understand where you're coming from 🙂 If you get a chance to make it let me know what you think, I hope you like it as much as we do!
-Cassidy
Robert says
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
Cassidy says
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:)
-Cassidy
Lita Watson says
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!
Donna says
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!
Cassidy says
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 🙂
-Cassidy
Renee says
How much gelatin did you use?
Jeffrey says
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.
Nicole says
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!!
Shira says
(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!!!!
Cassidy says
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!
-Cassidy
J'Marinde says
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!