amazing ricotta made with almonds

---

last summer before the holidays i decided to quit dairy, eggs and meat and i can't imagine to eat these things again. this decision was for me from an environmental and ethical perspective unevitable at some point - my eating habits just weren't conformable with my beliefs. i'm really happy i made this decision because of many aspects. One of them is that it forced me to be creative in a different way when thinking about a new recipe. you just work in an other way with flavours and textures. we're used to so many things concerning our eating habits and our taste buds - if you start consuming plantbased food only you learn how to achieve certain flavours and meals with other ingredients. this is can be so exciting although it has its tiring sides too.

---

---

i love about this recipe is that you make this ricotta the same way you do it with cow's milk (apart from making the almond milk itself of course;) and the texture and taste is just incredible. this ricotta can be used in a whole bunch of recipes: from sweet to savoury toasts, in pasta dishes, on pizza, baked, in cakes, on cakes, in ice cream,... i can't wait to try all these possibilities!

---

---

RECIPE

makes one batch (ca. 250g)

_ 120g almonds (peeled or you peel them after soaking)

_ 100ml gmo-free soy milk

_ 530ml water

_ 3/8 tsp salt (or a scant half a tsp)

_15ml lemon juice

put the almonds in a jug, add water and let them soak for at least 12 hours. i prefer to let them soak in the fridge, because it happend that it smelled sour after soaking at room temperature)

after soaking combine the drained almonds with the soy milk and 530ml of water. i blend the mixture for about 3 minutes, but it depends on the strength of your blender. pour the smooth mixture through a cheesecloth or something similar and try to get out as much liquid as possible.

now you have to simmer and reduce the almond soy mylk. pour it into a pan, add the salt and set it on low to medium heat. don't boil it! simmer the mylk for about 8-10 mins till it gets thicker.

take it off the heat and add the lemon juice. stir it a few times carefully, then let it sit for 2-3 hours.

the final step is to pour it carefully into a cheesecloth (i like to place the cheesecloth in a big sieve) and let the liquid drain off. I usually check the consistency of the ricotta after 60mins. the longer you leave it the firmer the ricotta will get.

If you like you can put the ricotta in a sieve or container and press it in softly so it gets a nice shape.

the almond ricotta will keep in the fridge for about 5 days.

---