1cupalmondssoaked for 8-12 hrs, drained and peeled or blanched for a few seconds (Notes)
1clovegarliccrushed (about ½ teaspoon)
Place all ingredients in the food processor and process until creamy. Add more water for a wetter consistency.
Place the nut mixture in a nut milk bag or strainer lined with gauze (or cheesecloth) and let the cream mixture drain into a bowl. Or, press it lightly without completely filtering all the liquid coming out.
Put the nut cheese in a jar or shape it with your hands, then put it in the refrigerator for 8-12 h to firm or use immediately.
Serve in your favorite dishes.
If you forget to soak the almonds, you can fast-forward to 30 min.
Add fresh herbs such as basil or rosemary, pitted olives and sun-dried tomatoes to create new flavors.Placed in an airtight container, Quick Almond Ricotta will keep for up to four or five days.