Almond Ricotta and Tomato Salad

Basket of variety of tomatoes.
This is a go-to favorite non-dairy cheese and pairs perfectly with fresh garden tomatoes.

Serves 6-8

2 cupsalmonds, soaked
1 quartwater
3/4 tspcitric acid
1/2 tspsalt
zest of 1 lemon
handful of tomatoes

Drain and rinse your almonds. Blend them with the water in a high-speed blender. Using a nut milk bag, strain the mixture to make your almond milk. (You can keep the almond pulp for future uses, to add to cookie doughs, for example, or compost it.)

Pour the milk into a pot and heat to 194° F.

Turn heat off and add the citric acid, salt, and lemon zest. Whisk to mix then leave to cool for about 15-20 minutes. Prepare a strainer lined with cheesecloth and, once cooled, pour mixture on top. Cover and refrigerate. Let the ricotta drain for 3-4 hours or overnight (the longer it drains, the thicker your final ricotta will be). 

Transfer to a jar or container, use within 2 weeks. 

Depending on what type of tomato you may have, cut in wedges, quarters, or leave full. Dress your tomatoes with a drizzle of olive oil, salt, and pepper. You can add some chopped herbs of your choice. On the bottom of your bowl, spread the almond ricotta, then add your tomatoes.