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!
Creamy Almond Ricotta
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1 cup blanched almonds, sliced or chopped
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1/2 cup boiling water
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2 tsps chickpea or sweet white miso
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2 Tbls lemon juice
Tools: 1 quart mason jar; teaspoon; knife to cut the lemon; lemon squeezer if desired; hand blender and blender cup; flexible spatula; storing container (glass jars are perfect for this)
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As noted above, there are two ways to 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.
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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.
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Place the soaked almonds and the boiling water in the blender cup. Using boiling water is key to achieving a creamy texture.
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Wrap a paper towel around the top so the liquid doesn’t spatter out.
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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.
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Add in the lemon juice and miso and continue blending as in step #4 until creamy but with a little texture left.
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Taste it and add more lemon or miso if needed and blend a little more.
Prep Time:
10 minutes
Yield:
1 1/4 cups
4.33
https://thenoilkitchen.com/creamy-almond-ricotta/
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