Note: for a drier, more traditional texture, the ricotta should be prepared one day in advance to give it time to firm up. If you prefer your ricotta to have a more fluffy/whipped texture, you may use it right away. 


1 cup slivered, blanched almonds
1/2 cup water
1 tablespoon + 2 teaspoons lemon juice
1 tablespoon olive oil
1 teaspoon Castelvetrano olive brine (or additional lemon juice)
1/2 teaspoon fine grain sea salt
1/4 teaspoon white pepper


In a food processor, combine all of the ricotta ingredients together.

Mix until mostly smooth, then pulse a few times until the mixture has a slightly grainy appearance. Season to taste with additional salt or lemon juice if necessary.

Place a double layer of cheesecloth over a deep mixing bowl and pour the almond mixture into the cheesecloth. Take the excess ends of the cheesecloth and tie them around a wooden spoon, suspending it in the mixing bowl so it does not touch the bottom.

Cover with a tea towel and refrigerate for 24 hours, allowing excess water to drain. After 24 hours, transfer from the cheesecloth to a clean dish.

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Prep time: 5 minutes | Inactive rest time (optional): 24 hours |  Yield: 1 cup