And Love it Too - Italian Seasoned Almond Ricotta

3 c Water

3 Tbs Lemon Juice

2 Tbs Olive Oil

2 Tbs Dried Basil

1 Tbs Minced Garlic

2 Tsp Salt

Thoroughly drain and rinse almonds in cold water, put into blender. Add remaining ingredients and blend on the highest setting until very smooth, approximately 4-6 minutes.

Using a cotton cloth which has been drawn taught over a large mixing bowl with a rubber band; slowly pour almond mixture into the cloth and close with a drawstring or another rubber band. Allow cheeze to drain for 6 hours on the counter and another 6-18 hours in the refrigerator.

When cheeze is ready, transfer to an airtight container. Serve with fresh vegetables, use in your favorite ricotta dishes, save it for the recipe which I will be sharing with you shortly.