I made some almond ricotta this afternoon for lunch. I soaked the almonds over night and then struggled to get my wimpy blender to break them down. It turned out very mild and nice.. it could have used maybe some herbs or something to spruce it up as a dip but otherwise yummy. This would definitely be nice with other goodies stirred in or as a spread for sammies or as layer in a raw veggie lasagna. Unfortunately mine was full of little brown speckles of almond skins; its a NOT big deal but I see other nut cheezes, etc that are so white and pretty. it would be nice to be able to make this look more like the real thing for company/special occasions.
Whats the best way to remove almond skins?
Oops! I meant "not a big deal" geez.. one silly typo makes a big difference.. lol ;)