This simple, delicious ricotta can be used in both savory and sweet recipes. If using in the latter, omit the salt. As an alternative to the blanched almonds called for in this recipe, you can also use raw almonds that have been peeled. To do so, soak the almonds in water for 1 hour, and then peel carefully, rinse, and continue to soak overnight.
1/2 cup blanched almonds, soaked in 1 1/2 cups water overnight
2 tablespoons dosa/idli water
1 teaspoon quality salt (I prefer black salt)
- Drain and rinse the almonds.
- Place the almonds, salt, and dosa/idli water in a blender, and blend on the highest setting for 4-5 cycles, scraping down the sides of the blender between cycles. The consistency should be close to that of dairy-based ricotta.