Vegan Ricotta

Makes 3 cups

• 2 cups raw slivered almonds

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon garlic powder optional

• 3/4 teaspoon salt

• 3/4 to 1 1/2 cups water

1. Quick soak the almonds: Bring a few cups of water to a boil . Add the almonds to a measuring cup or bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or up to an hour.

2. Blend: Drain the almonds and discard the soaking water. To a high powered blender such as a Vitamix, add the softened almonds, lemon juice, garlic powder, salt and 3/4 cup of water. Blend until very smooth, scraping down the sides as needed. Add up to another 3/4 cups of water and blend until silky-smooth and fluffy.

3. Optional herbs: Feel free to add more herbs here, such as a teaspoon each of dried oregano and basil, or a handful of fresh basil.

Notes:

• Raw slivered almonds are my favorite choice, but raw cashews work as well. If you can't have nuts, substitute a block of firm tofu, but add water only as need to blend until smooth.

• A high powered blender is essential for making a smooth and creamy ricotta. A food processor technically will work, but it might be grainy and not super smooth. Hand blenders/immersion blenders also work great.

• May substitute a clove of fresh garlic instead of garlic powder, if desired. Leave out the garlic if you plan to use it in sweeter recipes, like for pancakes.

• Leftovers will keep in the refrigerator for up to 5 days in a covered container, or freeze if you won't eat it all before then.

Calories: 418 per cup