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.
Looking for more vegan and dairy-free recipes?
Or this Vegan Cheesy Black Bean Dip from Salted Plains looks delicious 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 - 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
J'Marinde says
When i checkthr not a spa=mer bod, my comment to Dona will not post.
Catherine says
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.
Cassidy says
YAY Catherine, I'm SO happy you liked it!!!!!
XO,
Cassidy
CouponGal (Andi) says
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 😀 )
Rachel Page says
What a great summer yummy treat. Thanks for sharing!
Traci Siegel says
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
Amy W says
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.
Cassidy says
I haven't tried it with an emulsion blender, but I think it would work 😉
Hope you like it!
-Cassidy
Mary says
Wondering if nutritional yeast would thicken instead of using agar? Comments?
Cassidy says
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!
-Cassidy
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Cassidy says
Hi Nila!
Yeah, I don't mind as long as you provide a link back 🙂
-Cassidy
Nicole says
Would this work with rice milk?
Cassidy says
I haven't tried it, but I'd imagine it would work! Let me know how it turns out 🙂
Mama654 says
Do you think soaking chia seeds in the milk will work as well?
Cassidy says
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!
xo,
Cassidy
Vaughn Brinegar says
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!
A. Nonymous says
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 says
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,
Cassidy
Cassidy says
Hi Anonymous-
Agar powder and agar flakes thicken differently, so that's probably why it didn't work for you - sorry.
-Cassidy
amanda says
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: https://docs.google.com/document/d/17m_X2C1Oc-OO8nJn2cCCU23iaNvo0VfHJ12JEssBmp0/edit?usp=sharing&authkey=CPLXiNYN
Kate says
I'm having a hard time getting the agar flakes to dissolve. Any tips?
Lori says
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!
Cassidy says
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!
Cassidy
Leyanna Nefes says
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!
Cassidy Stauffer says
Anonymous-
Let me know if the tapioca works! I'd imagine gelatin (don't know the amounts) would work too, it's very similar to agar and is a powerful thickener.
Thanks,
Cassidy
Anonymous says
I don't have agar so I am going to try tapioca!
Not Missing a Thing! Allergy Friendly Cooking says
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?
http://www.notmissingathing.blogspot.com
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CassidyS says
"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!
Thanks,
Cassidy
Dona Russell says
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 says
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.
See
http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478
This looks like a FABULOUS recipe and I cannot wait to try it Thanks for posting ii!.
Nuyorican Mama says
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.
I AM SO PLEASED HOW THIS TURNED OUT.
THANK YOU THANK YOU
Cassidy says
YAY Nuyorican Mama!!! Thanks for letting me know the changes you made, I'm so excited that you liked it!!! 🙂 🙂
XO,
Cassidy
Itaiiangirl says
Regarding the gelatin,many people using this recipe are vegan or vegetarian, so they don't use gelatin.
"C" says
You're a genius! I can't wait to try this!!!