|Soft and fluffy with just a hint of sweetness, perfect for ravioli, lasagna, and cannoli.|
|Yield||about 4 c|
|Time||5 minutes, plus soaking|
Blend the drained almonds, water, and salt until fluffy and somewhat creamy but not completely smooth.
|Notes||Use immediately or store in the refrigerator for up to a week.
Recipe from Artisan Vegan Cheese – read my review.
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