Dairy Free Spinach Ricotta

  • Dairy Free Spinach Ricotta

    2 cups raw, whole almonds or blanched almonds (soaked overnight)
    5-1/4 cups filtered water, divided
    2 cloves garlic
    ½ teaspoon kosher salt
    Pinch of pepper
    1 tablespoon nutritional yeast
    A few squeezes of fresh lemon juice
    ½ cup fresh basil, sliced thinly
    10 ounces chopped spinach
    1/4 cup liquid from canned garbanzo beans

    Put almonds and 4 cups of water in a glass bowl and cover. Soak overnight for 8 to 12 hours. Drain and rinse almonds. If the almonds have their skins on, pinch each one firmly to slip off the skins, and discard the skins.
    In a high-powdered blender or food processor, place the almonds, garlic, salt, pepper, nutritional yeast, lemon juice, and 1 cup of water. Process on high, scraping down the sides as needed. Blend until the ricotta is creamy and fluffy, but still slightly grainy, like dairy ricotta. Add a little more water (about ¼ cup) if needed to achieve a texture that is almost smooth.
    Transfer ricotta to a bowl and stir in the basil, spinach and garbanzo bean water. Serve immediately or refrigerate. Keep covered in the refrigerator for up to 1 week.