Almond Ricotta

Almond Riccotta

Almond Riccotta

• 1 cup Almonds without skin
• 2 cups HOT water
• 2 cups cold water
• 8 tablespoons corn starch
• 8 teaspoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt

Add all ingredients to a blender. Turn on and process, be patient you want to get the almonds as smooth as you can. When done mixing add to a 3qt pot and stirring consistently until it thickens and boils. Let cook 1 more minute and then let cool. 

May be used right away or put in fridge to cool over night to get the "ricotta" consistently. When you take it out of the fridge break it up with a fork to get the crumbles.