Whipped Almond Ricotta

Add all ricotta ingredients (starting with the lesser amount of water (0.75 cup) and sea salt (0.5 tsp)) to a high-speed blender and blend until smooth and creamy, scraping down sides as needed (minutes (2)). You are looking for a well-puréed mixture with only very small bits of [slivered blanched almonds] intact. Add a bit more [water] a little at a time if the mixture is having a hard time blending until smooth. Start 2m timer

Taste and adjust flavor as needed, adding more [sea salt] for overall flavor, [nutritional yeast] for cheesiness, and [lemon juice] for acidity. For even more flavor, you can add in some [fresh basil, oregano, or parsley] (optional).

At this point, the “cheese” is ready to enjoy, especially in dishes like lasagna, pizza, or stuffed shells. However, it can also be wrapped in cheesecloth, formed into a ball, and placed into a fine mesh strainer set over a mixing bowl up to 3 days. This will allow the “cheese” to firm up a bit. However, this is optional. You can also transfer straight from blender to a storage container and refrigerate.

Store leftovers covered in the refrigerator up to 5-7 days.