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! It’s SO YUMMY in my Paleo And Keto Lasagna and Whole30 Lasagna Soup!
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 Cheese 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!!
Expert Tips
- 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 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. For the rest of the milk, I used 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!
Looking for more vegan and dairy-free recipes? Check these out my Parmesan Cheese and Nacho Cheese Sauce!!!
If you’ve tried this Vegan Ricotta or any other recipe on the blog please let me know in the comments below!
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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. 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
- 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 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. For the rest of the milk, I used 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!
Nutritional information is approximate and may vary.
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?
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 🙂
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.
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
That really looks good and the cracker fits it perfectly! Ill have this as part of military diet. Thank you for sharing!
Already printing! I’m trying this later. Thank you for sharing!
Thank you! I hope you love it like we do!!!
-Cassidy
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
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!
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 🙂
-Cassidy
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.
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!!
(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!
-Cassidy
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!
When i checkthr not a spa=mer bod, my comment to Dona will not post.
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.
YAY Catherine, I’m SO happy you liked it!!!!!
XO,
Cassidy
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 😀 )
What a great summer yummy treat. Thanks for sharing!
Hi,
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.
Traci