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 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!
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 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. I don’t think it leaves a coconut taste, but that’s just me. I’ve also used SO Delicious Coconut Creamer (the original variety) and that seemed to work really well too. However, feel free to use any non-dairy milk you prefer!
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.
I hope you love this recipe as much as we do! It’s creamy and tastes just like the ricotta you buy at the store 😃 Here are the easy steps:
vegan ricotta 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 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 😊
Looking for more vegan and dairy free recipes? Check these out!
Vegan Ricotta Cheese {Dairy, Soy, And Nut Free}
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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. I usually use cashew milk from a carton for the other cup.
- 1 Tbsp. Nutritional Yeast
- Pinch Garlic Powder
- 1/2 Tsp. Lemon Juice
- 1/8 tsp. Sea Salt
- 1 1/4 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 approximate and may vary.
Pin Vegan Ricotta Cheese For later:
Already printing! I’m trying this later. Thank you for sharing!
Thank you! I hope you love it like we do!!!
-Cassidy
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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.
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
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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:)
-Cassidy
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!