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    Home ยป Vegan

    Almond Milk Ricotta {Paleo, Vegan, & Dairy-Free}

    Published: Jan 6, 2021 Updated: Sep 30, 2021 By: Cassidy Stauffer May earn from affiliate links.

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    This Vegan, Paleo, & Dairy-Free Almond Milk Ricotta is easy to make, creamy, and tastes just like the ricotta you buy at the store!

    overhead shot of ricotta in bowl with crackers
    ricotta cheese in white bowl with parsley and crackers

    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!

    Jump to:
    • Agar powder or gelatin
    • The milk
    • The flavor
    • ๐Ÿ”ช Easy instructions
    • ๐Ÿ’ญ Top tips
    • Looking for more vegan and dairy-free recipes?
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    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

    ingredients in pot
    ingredients in 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.

    set ricotta in dish
    thickened ricotta in container

    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!!

    ricotta in food processor
    ricotta in food processor

    💭 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.

    Looking for more vegan and dairy-free recipes?

    • One-Pot Whole30 Lasagna Soup {Keto, Paleo, Gluten & Dairy Free}
    • Paleo & Keto Lasagna With Dairy-Free Options
    • Vegan Cheese Sauce {Paleo, Whole30, & Low-Carb}
    • Easy, Dairy-Free & Vegan Parmesan Cheese

    Or this Vegan Cheesy Black Bean Dip from Salted Plains looks delicious too!

    overhead shot of ricotta in bowl with crackers
    overhead shot of ricotta in small bowl with crackers and parsley

    If you’ve tried this Paleo, Vegan, & Dairy-Free Almond Milk Ricotta Cheese or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    ๐Ÿ“– Recipe

    overhead shot of vegan ricotta in bowl with crackers

    Almond Milk Ricotta {Paleo, Vegan, & Dairy-Free}

    This Vegan, Paleo, & Dairy-Free Almond Milk Ricotta is easy to make, creamy, and tastes just like the ricotta you buy at the store!
    4.66 from 23 votes
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    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegan, Whole30
    Prep Time: 15 minutes minutes
    Resting Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 6
    CALORIES :105kcal
    CARBS :3g
    FIBER :1g
    Author: Cassidy Stauffer

    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
    Prevent your screen from going dark

    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

    Click here to add your own private 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 ยฝ 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

    Serving: 1/6th or recipe | Calories: 105kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Sodium: 45mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.8mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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    Reader Interactions

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      Recipe Rating




    1. Judy M says

      September 20, 2023 at 11:59 pm

      Ps. I use the agar powder from Modernist pantry. super agar!

      Reply
    2. Judy M says

      September 20, 2023 at 11:57 pm

      Hi Cassidy, oh wow! I am so glad i found you. Your recipes sound perfect for me.
      I am trying to make a ricotta that i can use for blintzes. I have sweetened Kite Hill ricotta cheese; it was delicious. But it was $10 for a small tub.

      How can i change your ricotta so it can be a. Sweet kind? Thank you, Cassidy!!!

      Reply
      • Cassidy says

        September 21, 2023 at 12:53 pm

        Hi Judy, I have never made a sweet version, so I'm not sure! I would recommend using either a powdered sweetener or liquid sweetener so it's not gritty. Also, if you use a lot of liquid sweetener (a small amount shouldn't matter), you may need to adjust the amount of agar you use. I hope this helps at least a little bit. Let me know how it turns out!!

        XO,
        Cassidy

        Reply
        • Judy M says

          November 15, 2023 at 11:50 pm

          3 stars
          Hi Cassidy, I made this recipe, so I could make spinach ricotta crepes.

          After blending, i think the ricotta alone was too thin. But it was fine once I added egg and spinach.

          I think it would be best used for lasagne. Not for something rolled up.

          I will save the recipe for when I make lasagna next time.

        • Cassidy says

          November 16, 2023 at 10:33 am

          Hi Judy, I'm sorry it was too thin for you. Yes, lasagana is what I usually it for! If you would like it thicker you can add a bit more Agar ๐Ÿ‘

          -Cassidy

    3. Tasha says

      November 08, 2021 at 7:41 pm

      I just checked on my mixture from the fridge and it hasnโ€™t set and is still very liquidy. Any thoughts or ideas from this point?

      Reply
      • Cassidy Stauffer says

        November 09, 2021 at 1:38 pm

        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

        Reply
    4. Nereida says

      November 28, 2020 at 3:12 am

      5 stars
      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!

      Reply
      • Cassidy Stauffer says

        November 28, 2020 at 1:47 pm

        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 ๐Ÿ™‚

        -Cassidy

        Reply
    5. Eric Hertzfeldt says

      May 08, 2020 at 5:12 pm

      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!

      Reply
      • Cassidy Stauffer says

        May 09, 2020 at 12:49 pm

        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

        Reply
    6. Lori says

      January 21, 2020 at 10:33 pm

      5 stars
      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!

      Reply
      • Cassidy Stauffer says

        January 22, 2020 at 1:55 pm

        Thank you Lori, this makes me SO happy!!! ...Ricotta stuffed shells and mushrooms sound so good, I'll have to try that ๐Ÿ™‚

        -Cassidy

        Reply
    7. Diane says

      October 24, 2019 at 6:47 pm

      Hi Cassidy,
      I want to make this recipe for a friend but she canโ€™t have citrus. Or citric acid. Is there an alternative for that or could it be omitted?
      Diane

      Reply
      • Cassidy Stauffer says

        October 24, 2019 at 9:49 pm

        Hi Diane!

        The lemon juice isn't an essential ingredient so you can just leave it out ๐Ÿ™‚ I hope you and your friend like it, let me know what you think!

        -Cassidy

        Reply
    8. Mary says

      May 02, 2019 at 8:31 pm

      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?

      Reply
      • Cassidy Stauffer says

        May 02, 2019 at 9:05 pm

        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 ๐Ÿ™‚

        Reply
    9. net says

      April 13, 2019 at 3:22 pm

      5 stars
      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.

      Reply
      • Cassidy says

        April 13, 2019 at 7:12 pm

        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 ๐Ÿ™‚ Homemade almond milk, especially if it's a bit more concentrated, would be a great replacement! I hope this helps!

        -Cassidy

        Reply
    10. Kit says

      March 20, 2019 at 1:37 am

      That really looks good and the cracker fits it perfectly! Ill have this as part of military diet. Thank you for sharing!

      Reply
    11. Raiko says

      February 21, 2019 at 5:47 am

      Already printing! I'm trying this later. Thank you for sharing!

      Reply
      • Cassidy says

        February 21, 2019 at 11:21 pm

        Thank you! I hope you love it like we do!!!

        -Cassidy

        Reply
    12. Mrs. Nancy K. Pimental says

      February 10, 2019 at 9:54 pm

      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.

      Reply
      • Cassidy says

        February 10, 2019 at 11:49 pm

        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 ๐Ÿ™‚ 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

        Reply
    13. Robert says

      July 15, 2018 at 12:10 am

      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

      Reply
      • Cassidy says

        July 15, 2018 at 12:14 pm

        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

        Reply
    14. Lita Watson says

      June 18, 2017 at 12:11 am

      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!

      Reply
    15. Donna says

      April 04, 2017 at 9:53 pm

      4 stars
      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!

      Reply
      • Cassidy says

        April 05, 2017 at 12:46 pm

        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 ๐Ÿ™‚

        -Cassidy

        Reply
      • Renee says

        December 07, 2020 at 3:53 pm

        How much gelatin did you use?

        Reply
    16. Jeffrey says

      March 10, 2017 at 5:21 pm

      5 stars
      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.

      Reply
    17. Nicole says

      September 22, 2016 at 8:08 pm

      5 stars
      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!!

      Reply
    18. Shira says

      September 01, 2015 at 5:24 pm

      5 stars
      (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!!!!

      Reply
      • Cassidy says

        September 25, 2015 at 3:01 pm

        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

        Reply
    19. J'Marinde says

      May 04, 2015 at 10:27 pm

      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!

      Reply
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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

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