This is absolutely an AIP Reintroduction, but I want to share it with you because reintroductions are important and I want to see everyone get to that step!
I love making my own almond ricotta. It helps me to know for sure the almonds are properly prepared by soaking, helping neutralize some of the lectins and phytates they contain. Plus it releases lipase from the almond, an enzyme that’s needed for digestion. Not to mention there are so many options when you make it from scratch! Throw in some oregano or bail, or adjust the lemon and sea salt as you’d like. Either way, this is a great dairy free sub. for ricotta cheese, and it even fooled my family!
When making this, start light on the water during the blending step. The almonds retain a lot of moisture from soaking, and you don’t want the consistency to be too runny!
•2 cups raw almonds (blanched)
•1/2 - 1 cup water
•2-3 tsp lemon juice
•1 tsp sea salt
•1/4 tsp garlic powder
In a stainless steel pot, cover the almonds with filtered water.
Bring them to a boil for about a half hour, skimming the foam that forms from the top of the water.
After boiling, remove the pot from heat and refill water if needed. Cover and soak overnight or 8 hours.
Strain the water from the almonds and use paper towels to remove excess moisture from the almonds.
Add all ingredients to a blender, beginning with 1/2 cup of water.
If needed during processing, add additional water.
If needed, add more lemon or seasonings to your preference.
Use a cheese cloth to strain moisture from the almond mixture.
Refrigerate in the cheesecloth for about an hour before serving.
Store in a glass container for up to a week.