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.
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.