Boil the almonds for 10-15 minutes to soften then drain. Transfer the almonds to a food processor.
Process the almonds until they reach a quinoa-like consistency. Set aside ½ cup of the processed almonds.
Add the remaining ingredients to the food processor. Process until smooth and creamy, adding 1-2 Tbsp non-dairy milk as needed.
Transfer the mixture to a bowl. Stir in the reserved almonds. Serve with crackers or toast or use the almond ricotta in your favorite recipe. Cover and store in the fridge for up to 5 days.
Notes
*I recommend soy or almond yogurt over coconut for this recipe.