Next, we use the sieve and towel again, and now we separate the nut ricotta from the whey.
This time we don't squeeze with all our might, but just let the maximum amount of whey drain out, and then leave the towel with the ricotta on the table or hang it in the kitchen for 5-6 hours.
Our almond ricotta is ready. Use it in sweet and savory dishes as cottage cheese or vegan cream cheese. Add syrups for sweet dishes or vice versa, season with salt, pepper and dried garlic.