Step 1

Soak the blanched almonds overnight* or for at least 6 hours.

Step 2

Add the almonds and the rest of the ingredients to a food processor. Blend till smooth**.Chef's note: For quick almond ricotta then only add half of the water, to begin with, and increase the amount of water, if/as needed. This will stop you from having to drain the cheese at all.

Step 3

Taste and adjust any of the seasonings as needed. I.e., more nutritional yeast for cheesiness, acidity with either lemon juice or ACV, more flavor with garlic/onion powder, etc.

Step 4

Optionally, place the mixture in a cheesecloth or nut milk bag and let it drain for between 2-3 hours (or more depending on the texture you desire - if you use all the water at once this is recommended). You could also allow it to chill in the fridge to further set/harden, or use it immediately.These ingredients yielded 1.5 cups of ricotta for me.

Step 5

If you soak the almonds beforehand, then this will store in an airtight container in the fridge for between 5-7 days. Unsoaked almonds will last slightly longer - up to two weeks. The almond ricotta is also freezer friendly and can be stored in an airtight container for 2 months. Leave it to thaw in the refrigerator before using.