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Almond Ricotta
- Makes about
4 cups
- Difficulty
Easy
Published 2012
Whether this creamy ricotta is used in lasagne or ravioli, no one would guess that it’s made from almonds. It looks amazingly like dairy ricotta and has a similar texture to boot: fluffy with a slight graininess. It’s delicious in all sorts of savory dishes and desserts, but I also recommend trying it on its own as a spread for your morning toast with a bit of jam. It’s wonderful just like that.
Ingredients
Method
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