Miso corn purée with almond ricotta

Almond ricotta

• 200 g blanched almonds (see Tips)
• 160 g filtered water, plus extra for soaking
• 1 ¼ tsp salt
• 2 tsp nutritional yeast (see Tips)
• 2 tbsp lemon juice
• 1 pinch garlic powder

Miso corn purée

• 2 tsp extra virgin olive oil
• 1 eschalot, cut into halves
• 1 garlic clove
• 3 - 4 sweet corn cobs, kernels removed
• 1 tsp Vegetable stock paste (see Tips)
• 100 g filtered water
• 1 ½ tbsp shiro (white) miso paste
• 50 g roasted whole red pepper strips (optional)
• fresh coriander, leaves only, for garnishing (optional)