I have been fairly deeply obsessed with almond ricotta over the last 6 months since I discovered it at whole foods.

But here is the thing. I don’t always want to have to shuffle out the door in my sweat pants and top bun to go buy more almond ricotta. Especially when I could just make it at home. And it is definitely time to show you how I do it.

There are two ways to make this: soft and firm. Of course those are relative terms since they are both soft, but one is like really wet traditional ricotta and the other is a more dry and crumbly version that you can press into almost sliceable cheese. I say that you experiment with both.

In the end, I think I personally like the lazy soft version better (no surprise- it is easier!) but there is something really cool about being able to add your almond milk cheese in a ball to your appetizer platter! And I look forward to experimenting with flavors and other nuts (like cashews!) which I will totally share here ☺

I have used these versions for  Spice Pulled Pork and Almond Ricotta Enchiladas  The Best Meat Lasagna  Almond Ricotta with Peas and Mint Puree and caramelized Onion and Prosciutto Crostini 

EASY VERSION:
2 cups raw slivered almonds
2 cups hot water
kosher salt
Soak the almonds in hot water for at least an hour and then add the almonds and about ¼ cup of the almond soaking water to the bowl of a food processor. Puree until soft and spreadable. If you want to add more water for a looser texture- go ahead. Season generously to taste with kosher salt. I will sometimes add 1 clove of garlic or at the end you could mix in fresh herbs. Refrigerate and serve in a bowl.

HARD(er) VERSION:
2 cups raw slivered almonds
2 cups hot water
kosher salt
Soak the almonds in hot water for at least an hour. In a blender- add the almonds and all of the soaking liquid. Puree the almonds and the soaking water on high until smooth. Season to taste with kosher salt. Then do this:

Line a fine strainer with a few layers of cheese cloth and position the strainer over a large bowl.

Strain the almond milk into the cheese cloth and let drip for about 30 minutes. Collect all of the almond milk and yum!!! You have a smoothie or two just from the extra! (as long as you didn’t add garlic of course!) now wrap the almond solids up tightly in the cheesecloth, forming it into a ball. 

Place it in a clean bowl in the refrigerator and let firm up for at least a few hours before you unwrap the ball.

Serve with a drizzle of olive oil and a sprinkle of red pepper flakes or fresh herbs or black pepper if desired.

I have used this version on these dishes:

Creamy Basil Pasta with Cherry Tomatoes and Almond Ricotta- vegan and GF

Kale Salad with Cherries and Almond Ricotta and Cherry Vinaigrette