Vegan Lemon Almond Ricotta

A rich and delightful ricotta to eat by itself or as a dessert topping. Top some wild blueberries with this Lemon Almond Ricotta and sprinkle with one of the best sprinkles Mother Nature provides: raw and fresh wildflower bee pollen and you get a sophisticated flavor with the best of nutrients.

1/2 cup raw unpasteurized organic heirloom almonds (soak for 12 hours and then remove the skin)
1/2 cup fresh young coconut meat
1 inch organic vanilla bean
dash of Celtic salt
1-2 drops organic lemon essential oil for internal use
1/3 cup spring or filtered water
organic stevia to taste

Add enough water to make a cream and blend everything together in a high speed blender (like Vitamix) until the mixture is silky and smooth.