Miyoko says: "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 hs 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."
