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| Dairy free ricotta on left, cows milk ricotta on right |
This recipe was actually way down on the list and several weeks away from getting posted, but we loved it so much I just had to jump the gun and share it with everyone!
The last time I tasted ricotta cheese I remember thinking to myself "that just tastes like thickened milk!" Then a light bulb went off in my head... just thicken a milk alternative to make dairy free ricotta. Duh! Why didn't I think of that before? So this week I bought some ricotta at the store so I could taste test my theory.
The verdict?
I was right! The thickened milk (with a few other ingredients) tasted just like ricotta! Admittedly, the real ricotta was a bit creamier but it still tasted almost exactly the same!
We loved this recipe and it was perfect in my lasagna I made (recipe to come). I hope you love it as much as we do :)
**All brands of agar are different. Adjust amount to your brands strength.
- 2 Cups So Delicious Coconut Milk, Coconut Milk Creamer (Original), or Preferred Milk Alternative (Pick carefully, your ricotta will have the same taste as your milk. I like the SO Delicious creamer because it has such a creamy, neutral flavor)
- 1/2 Tsp. Lemon Juice
- 1 Tsp. Extra Virgin Olive Oil or Grapeseed Oil
- Pinch Of Salt
- 2 Tbsp. Agar Flakes (or about 1 1/2 tsp. agar powder)**
1. In a medium-sized saucepan, mix together all of the ingredients above.
2. Very slowly bring mixture to a boil, stirring occasionally.
3. Reduce heat to low and allow to simmer 5 minutes or until agar is dissolved. Stir occasionally.
4. Remove from heat and cool 10 minutes. Then, transfer to a sealed container and place in fridge until set, a few hours.
5. Transfer mixture to a food processor and pulse until you get the desired consistency.
That's it!!! You have ricotta cheese!!! Yaaayyyy!!!!!
this post is part of Allergy Free Wednesdays and Gluten Free Wednesdays
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