Description
Almond ricotta is one of the easiest plant-based cheeses to make at home: almond milk is "curdled" with a little lemon juice, then the curds are drained in cheesecloth, just like ricotta.
It has a mild flavour and a soft texture, perfect for finishing barley risotto and risotto, stuffing courgette flowers and fresh pasta, or serving with pasta and agretti. It keeps for a few days in the fridge. You will find my recipe on the site: by now it's a classic.
It has a mild flavour and a soft texture, perfect for finishing barley risotto and risotto, stuffing courgette flowers and fresh pasta, or serving with pasta and agretti. It keeps for a few days in the fridge. You will find my recipe on the site: by now it's a classic.
