I N S T R U C T I O N S

start by boiling the almonds in hot water for 10 minutes, drain and wash them with cold water

blend your drained almonds, nutritional yeast and vinegar slowly adding water (or plant milk for extra creaminess) little by little until it's a ricotta-like consistency, add salt and pepper to taste

now clean and halve the radishes, then sear them in a pan with a bit of olive oil on the cut side, season with salt and set them aside

in the same pan, sauté finely chopped shallots and garlic, then add 4 tablespoons of vegetable stock and let it reduce for a few minutes

add lemon juice and pepper, then gradually add cold butter, stirring until the sauce becomes silky

return the radishes to the pan and toss them in the sauce

serve over or next to the almond ricotta and garnish with chives.