Paleo & Vegan Ricotta Cheese {Dairy, Soy, And Nut Free}

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!

Overhead shot of ricotta in a bowl with crackers


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

Ricotta ingredients in a pot

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.


Thicken Ricotta in a container after refigerations

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 😊

Here are the details:

Looking for more vegan and dairy free recipes? Check out my Real-Deal Lasagna,  Parmesan Cheese and Nacho Cheese Sauce!!!

Vegan Ricotta Cheese {Dairy, Soy, And Nut Free}

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!
*Different brands of agar flakes have different strengths. If using agar flakes, only use Eden brand - otherwise I can't guarantee the results.
4.56 from 9 votes
Print Pin Rate
Course: Cheese, dairy free, keto, Nut Free, paleo, Vegan
Cuisine: American
Keyword: dairy and nut free ricotta cheese recipe, dairy and soy free ricotta cheese recipe, dairy free ricotta cheese recipe, paleo ricotta cheese recipe, vegan ricotta cheese recipe
Prep Time: 15 minutes
Resting Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 105kcal
Author: Cassidy


  • 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*


  • 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.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!


Nutritional Information is calculated using 1 Cup Full-Fat Canned Coconut Milk and 1 Cup Unsweetened Cashew Milk.
Nutrition Facts
Vegan Ricotta Cheese {Dairy, Soy, And Nut Free}
Amount Per Serving
Calories 105 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 8g 40%
Sodium 45mg 2%
Potassium 154mg 4%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin C 1.6%
Calcium 0.6%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.


Any links on this site may be affiliate links. If you purchase anything through them I may make a small commission. Thank you for your support to keep this free resource available.
Pin Vegan Ricotta Cheese For later:

Vegan Ricotta Cheese - Pinnable Image With Text

This Vegan Ricotta Cheese is easy to make and works well in any recipe calling for ricotta cheese. Plus, it's nut free, soy free, and Paleo! #VeganRicotta #DairyFreeRicotta #PaleoRicotta #NutFreeRicotta #SoyFreeRicotta #RicottaCheese

Posted December 12, 2018 by Cassidy in AIP, Egg Free, Keto, Milk & Cheese Substitutes, Nut Free, Paleo, Vegan, Whole30 / 49 Comments


Craving More? Subscribe By Email And Receive 2 FREE recipes from my Keto Breads Cookbook!


49 responses to “Paleo & Vegan Ricotta Cheese {Dairy, Soy, And Nut Free}

  1. Dona Russell

    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. Senka I


    We’ve recently launched the site, 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:

    If you want to add your food blog to the list and have your recipes indexed on, all you have to do is follow these instructions:

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

    Kind regards,

  4. Not Missing a Thing! Allergy Friendly Cooking

    Just found your blog through Allergy Friendly Wednesday. I also have a food blog featuring gluten, dairy and egg-free recipes. This ricotta cheese recipe has me very excited! I’ve been pondering how to make it dairy-free – now I know! I will definately try it! I’ve never used agar. Will I find it in the grocery store or specialty store?

  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:

  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,

    • Hi Anonymous-

      Agar powder and agar flakes thicken differently, so that’s probably why it didn’t work for you – sorry.


  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