Almond Ricotta

WHAT YOU WILL NEED:
for 1 ½ cup ricotta and 0,8L Almond Milk  

Almond Ricotta:

• 1 cup almond
• 3 cups water + more for soaking the almonds
• 3 tablespoons olive oil
• Juice from 1 lemon
• ½ teaspoon salt
• ½ teaspoon nutritional yeast

HOW TO:

Soak the almonds over night;

Rinse the water from the almonds and blend it with the 3 cups of water. Fiter the almond milk and keep in separate bowls, the milk and the almond purée;

Pour the Milk into a Big jar and store in the fridge for up to 1 week to enjoy your 100%pure Almond Milk with your coffee, smoothie, granola…  You can also blend the milk with a tablespoon maple syrup or 2 dates if you like it a touch sweet;

Mix the purée with the rest of the ingredients with the salt + lime juice + nutritional yeast + olive oil + lemon juice and place it in a small container in the fridge. It keeps well for about 5-7 days;

OBS: Both almond milk and ricotta can be frozen in portions for up to 3 months. When you decide to used it you can just boil in “Bain-Marie” until it is defrosted for immediate use or up to 2-3 days in the fridge.