Either of the following two methods will get the almonds ready and soft enough to make creamy almond ricotta.
Method 1: Rinse and drain the almonds, then put the almonds in a quart size jar, pour 2 cups of boiling water over them, cover the jar and let sit for about an hour. The almonds will be soft enough to blend to the right texture. Then drain the water and rinse one more time and continue to step #3.
Method 2: Rinse the almonds, then put in a jar with the lid on and refrigerate overnight. Then drain the water and rinse the water and continue to step #3.
Place the soaked almonds in the blender cup, and ½ cup of boiling water in the blender cup. Using boiling water as opposed to cold or room temperature water is key to achieving a creamy texture.
Wrap a paper towel around the top of the blender cup 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.
The creamy almond ricotta is ready to eat now, but will be even better after it has been refrigerated for a few hours. It can be store up to 4 days in the refrigerator. It is best stored in a glass or ceramic container with a tight fitting lid.