Creamy Almond Ricotta
Creamy Almond Ricotta is a really good spread on bread and has lots of uses in dishes like lasagnas, pastas and my favorite—on pizza.
It can be dressed up a little too with toasted almonds, a hit of grated nutmeg, lemon zest and black pepper.
The almonds need to be softened before making the ricotta to get the creamy consistency with a little nutty grainy texture left. You can put the almonds in a jar, pour boiling water over them and let sit for about an hour. They will be soft enough to blend to the right texture. Soaking the almonds overnight also works well. I do it both ways and there isn’t a noticeable difference in taste or texture. Try this creamy almond ricotta on the Swiss Chard & Creamy Almond Ricotta Pizza!
Tools Used in this Recipe
- 1 quart jar with lid
- Chef Knife
- Cutting Board
- lemon squeezer
- flexible spatula
- glass jar for storing (to hold 1 1/4 cups)
| Prep Time | 5 mins |
| Cook Time | 0 |
| Passive Time | 1 hour |
| Servings |
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Ingredients
- 1 cup blanched almonds sliced or chopped
- 1/2 cup boiling water
- 2 tsps chickpea or sweet white miso
- 2 tbls lemon juice
Ingredients
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Instructions
- Either of the following two methods will get the almonds ready and soft enough to make creamy almond ricotta after they are rinsed and drained. a) Put them in a jar with the lid on and soak overnight in the refrigerator. Then drain the water and rinse one more time and continue to step #3.
- Or b) Place the almonds in the jar, pour 4 cups of boiling water to the jar and set aside for at least an hour. Drain the water and continue to step #3.
- Place the soaked almonds in the blender cup, then the boiling water in the blender cup. Using boiling water is key to achieving a creamy texture.
- Wrap a paper towel around the top so the liquid doesn’t spatter out.
- Blend on the highest setting for about 30 seconds, then turn it off and lift the stick up and push down the almonds and repeat a few times.
- Add in the lemon juice and miso and continue blending as in step #4 until creamy but with a little texture left.
- Taste it and add more lemon or miso if needed and blend a little more.
