Ricotta cheese (dairy free)

Ricotta Cheese (dairy free)

2 cups coconut milk creamer

1/2 Tsp lemon juice

1 Tsp extra virgin olive oil

Pinch of salt

2 Tbsp Agar flakes

Bring all ingredients to a slow boil, stir often, reduce to low heat cook for 5 minutes. Remove from heat and let sit for 10 minutes. Store in air tight container in the fridge to let it set (4 hours). Transfer to food processor and pulse a few times to desired texture.

**While in food processor the following was added 1/4 Tsp salt, 1/4 Tsp pepper, 1/2 Tsp garlic powder, 1 Tbsp nutritional yeast, 1 Tbsp basil, 1 Tsp lemon juice.

Makes 4 cups. Serving size is 1/4 cup approximately 95 calories.