ALMOND RICOTTA | recipe
I've been kind of obsessed with this new creation -- putting it on my toast every morning, in pastas, atop pizza and as the main attraction of these little crostinis. My next endeavor might have to be a cannoli. I'm finding it works perfectly in place of your conventional ricotta in any recipe, perfect for vegans and lactose intolerants alike.
1 cup shelled, blanched almonds, soaked overnight
1 tsp salt
1 tsp lemon juice
4 probiotic capsules (about 1/2 tsp probiotic powder)
- Combine all ingredients in a high powered blender or food processor on low. Blend for approximately 10 minutes, until you are happy with the consistency, stopping the blender (do as I say, not as I do in the video) and scrapping down the sides as needed. If you are having trouble with blending add water by the tablespoon to get it going, using as little as possible.
- Transfer the ricotta to a clean, sterile container (boil your glass container before hand) and fix a small piece of cheese cloth over the top with a rubber band to let it breath. Let sit for 1-3 days in the open. Keep in mind the probiotics will use the bacteria in the air to begin to ferment the almond "cheese" so don't put this somewhere gross like near the trash or kitty litter! The best place is on top of the fridge.
- truffle oil
- sweetener (just swap out the salt)