>Most people make their ricotta out of tofu or a tofu cashew combination. I’ve noticed that basil is often invovled; and to me this is just…well..wrong. Ricotta should be pure. It should shine on it’s own.
That being said; here’s the simple recipe I use for flavorful ricotta that pleases every omnivore I know. It doesn’t taste like tofu and it doesn’t taste like basil or cashews either. It’s tangy, not too creamy/smooth, and it’s not extremely heavy. As usual; i recommend rubbing the almonds between your fingers to remove the skins about six or so hours in to the soaking process. My ricotta is just a touch salty and more than a touch tangy. This is how the kind made from whey tastes from what I remember and from what my mom says.
1 cup raw almonds, soaked for 48 hours.
juice of one lemon
3 garlic cloves
1/4 c vegetable broth
1 T olive oil
1/2 t white miso
1/2 t salt
Food process all ingredients until smooth; but everything doesn’t have to be ground into a completely consistent spread. I tend to food process the garlic, lemon, olive oil and a few of the nuts first to make sure all the garlic is completely pulverized.
Store this in the fridge for up to 5 days in an air tight container. I use this ricotta for lasagna, lasagna roll-ups, calzones, cheeze cakes (but i leave out the garlic & veg broth and add raw sugar & coconut milk when i do that), salads, pizzas, tempeh sausage-ricotta crescent roll ups and lots more. It’s very versatile.