Ingredients
Equipment
Method
- Put almonds, water, miso, coconut oil, sugar, and salt in a blender and process for about a minute.
- Place a nut milk bag on a vessel and pour the mixture into it. Squeeze the bag as hard as possible until no liquid is left. You can use the solids in the bag for other recipes.
- Pour the milk into a large non-stick wok or pan and heat on medium heat until the very hot. Don't bring it to a boil.
- Remove from heat, add lemon juice or apple cider vinegar, mix, and allow to cool to room temperature.
- Put a cheesecloth over a colander and place it over a bowl. Using a ladle, slowly and carefully pour the milk into the strainer and put it in the refrigerator for 20 to 24 hours until the mixture stops dripping and no liquids accumulate in the bowl.
- Place a mat or a plastic mesh on a small plate to allow the cheese to drain more liquid. Place a ricotta mold or basket on top of the mat. Transfer the cheese to the basket and press it in with a spoon, as hard as possible, in the center and sides. If you have a suitable-sized plastic disc, cover the cheese with it while pressing. Return the ricotta to the refrigerator for another 24 hours.
For Serving
- Turn the cheese over on a serving plate - remove the ricotta basket or the mold and serve. You can drizzle olive oil, serve with dried tomatoes and black olives and accompany with bread or crackers.
- This superb almond ricotta is delicious as a spread, and great for cheesecakes, blintzes, pizza, ravioli, pasta shells in blue cheese sauce, and many pastries.
- The ricotta keeps in the refrigerator for about two weeks.
Notes
Coconut oil contributes to a more stable texture. Without coconut oil, you will get soft cream cheese.
You can make vegan feta from the solids left in the bag.