Almond Milk Ricotta

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


- Unsweetened Almond Milk Or Non-Dairy Milk Of Choice - Nutritional Yeast - Garlic Powder - Lemon Juice - Sea Salt - Agar Powder

Step 1

In a medium-sized saucepan, mix together all of the ingredients. Very slowly bring mixture to a light boil, stirring occasionally.

Step 2

Simmer until the agar is fully dissolved, this will take longer if using agar flakes as opposed to agar powder.

Step 3

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.

Step 4

Transfer mixture to a food processor and pulse until creamy. Serve or use in any recipe calling for ricotta cheese.

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