Almond Ricotta


Just make this recipe. It is the creamiest, most delicious Ricotta you have ever tasted.

12 ounces raw organic almonds
1-2 Tablespoons Chickpea Miso or any light miso (we use South River Organic)
1 1/4 cups water

1. Put the almonds in a large jar and cover with about double the volume of water. Cover the jar and place in the refrigerator overnight, or at least eight hours.
2. Drain and rinse almonds and place them in a bowl.
3. Slip the the skins off the almonds. This may seem tedious and time-consuming. It is worth it. It doesn’t take that long. Do it with your family members or friends, or while listening to a podcast or watching television. Or meditate. Yes, of course you may use blanched almonds but it won’t be as yummy!
4. Put the skinned almonds in a high-powered blender with 3/4 cup of water and process.
5. Add the remaining 1/2 cup of water and miso. Process until creamy.
6. Scoop out of blender and store in a wide-mouth jar or container.

Almond Ricotta will last about 4 days but it is so good, it will be gone before then.

  2 comments for “Almond Ricotta

  1. Alicia
    May 28, 2019 at 3:26 pm

    Hi, first let me say, I’m enjoying your recipes immensely. Next, I was wondering if an organic almond flour can be used as a substitute for whole almonds, soaking the flour and resuming the recipe from there? The weights should be relatively the same, correct? The brand I buy is just finely ground almonds so I’d figured it could save considerably on cost, and time not having to skin the almonds….maybe?

    • Caryn Hartglass
      May 28, 2019 at 7:34 pm

      I have not tried this recipe with almond flour. If the almond flour has the skins removed, it may work. I am not sure what’s involved in the processing of almond flour, if it is heat treated for example. I always grind my own almonds when a recipe calls for almond flour, because the flavor is so much better. As soon as you remove the skins or grind almonds the almonds start to degrade. If they are not kept cool they can go rancid. I prefer to start with whole almonds to get the best flavor. If you try it with flour let us know how it turns out.

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