Almond Ricotta - The Veggie Table

Soft and fluffy with just a hint of sweetness, perfect for ravioli, lasagna, and cannoli.
Yield	about 4 c
Time	5 minutes, plus soaking
Tools	blender, preferably a high-speed one like Vitamix glass container with lid
Ingredients	2 c blanched almonds (long soak) 1 c water pinch salt
Directions	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. Buy it: Amazon.com \| Amazon.co.uk More: Mock cheeses
Help	Abbreviations \| Conversions \| Cooking tips