A delicious vegan swap for ricotta cheese!
- Cover almonds in a jar with water and soak for at least 2 hours or overnight.
- Drain off soaking liquid and remove the almond skins. The skin should slip off easily by pinching the almond between your fingers.
- Add almonds and the remaining ingredients to a blender or food processor and puree until the mixture reaches a smooth, thick, paste-like texture, like a thick ricotta. Use a blender tamper or stop and scrape sides of bowl down throughout the process.
- Store in a covered container, refrigerated for up to 1 week.