Silky almond ricotta. Great for pasta, toast, pizza, or a spoonful straight from the jar
Servings: About 1½ cups Preparation time: 15 minutes (30 if shelling whole almonds)
Ingredients
- 1 cup raw almonds (slivered blanched, or whole)
- 1 tablespoon fresh lemon juice
- 1/4–1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2–1 1/2 cups water or almond milk
Instructions
- If using slivered blanched almonds: Put them in a bowl and pour boiling water over them to cover. Soak for 5 minutes, or up to an hour.
- If using whole raw almonds: Cover the almonds with water in a pot and bring to a rolling boil. Boil for about 5 minutes. While they boil, set up a bowl of ice water. Drain the almonds and plunge them into the ice bath. Pinch each one and the skin slips right off.
- Drain the almonds and discard the water. Add the almonds, lemon juice, salt, garlic powder (if using), and 1/2 cup water or almond milk to a high-powered blender. Blend until very smooth, scraping down the sides as needed.
- Add more liquid a little at a time until it’s as chunky or creamy as you like.
Make a big batch and freeze it in portions. It thaws quickly, so you’ll always have some on hand.