I’ve wanted to prepare it for such a long, long time, and I finally found the time! Here is the almond ricotta, easy, although it requires a bit long rest times. You can prepare it with blanched almonds or those with skins, but in the latter case, it will be necessary to peel them. Then keep it plain or you can flavor it with herbs, or sweeten it, depending on how you want to use it. If you, like me, love making things at home, try also preparing homemade peanut butter! It’s super easy and delicious.
Let’s get to work and prepare the almond ricotta together.
OTHER ALL-VEGETARIAN RECIPES
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 1Piece
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of almond ricotta
- 9 oz almonds
- 5 cups water
- 2 tbsp apple cider vinegar
Tools
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- Blender
- cheesecloth
Steps for the preparation of almond ricotta
The night before, soak the almonds whether they have skins or are blanched. If they have skins, remove them the next morning after draining and rinsing them. If you have difficulty, dunk them again for 10 minutes in very hot water.
Once cleaned, put them in a blender and blend, gradually adding the necessary water. You need to obtain a mixture as fine as possible.
Pour the obtained mixture into a pot and bring it to just below boiling point. Remove from the heat, add the apple cider vinegar, and mix well. Cover and let it rest for at least one hour and a half.
At this point, the “milk” will have thickened. Gently put it in a cheesecloth, gather it to form a bundle, and let it rest inside a sieve. I left it for a few hours at room temperature and overnight in the fridge.
The next day, the ricotta is ready. You can keep it plain, or work it with salt, herbs, sweetener, or anything your imagination suggests.
Storage
The ricotta can be stored in the fridge for two or three days.
