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.