**All brands of agar are different. Adjust amount to your brands strength. I always use the Eden brand agar flakes. 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 dairy free milk to make ricotta – 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!

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) ½ Tsp. Lemon Juice 1 Tsp. Extra Virgin Olive Oil or Grapeseed Oil Pinch Of Salt 2 Tbsp. Agar Flakes (or ABOUT 1½ tsp. agar powder)**

Instructions In a medium-sized saucepan, mix together all of the ingredients above. Very slowly bring mixture to a boil, stirring occasionally. Reduce heat to low and allow to simmer 5 minutes or until agar is dissolved. Stir occasionally. Remove from heat and cool 10 minutes. Then, transfer to a sealed container and place in fridge until set, a few hours. Transfer mixture to a food processor and pulse until you get the desired consistency. That’s it!!! You have ricotta cheese!!! Yaaayyyy!!!!!