Soak the almonds in hot water for a few hours to loosen the skins. The skins should then peel easily off of the almonds.
Soak the skinned almonds again in hot water for an hour or more to soften.
Add the almonds to a food processor along with the yogurt, salt, and water. Blend at a low speed until the almonds are finely crumbled and the other ingredients well-incorporated. Add more water and blend as needed to reach the desired consistency.
Adjust salt and add other seasoning to taste (see my notes for some ideas). Leftover almond ricotta will keep in the refrigerator for a week, and tastes best 8 or more hours after preparing.
YOGURT-FREE VERSION: Instead of the nondairy yogurt, use 2 tablespoons of lemon juice, 1 tablespoon of yellow or white miso, 1 teaspoon of olive oil, and (optional) 1 tablespoon of nutritional yeast.SEASONING VARIATIONS: A dash of liquid smoke (for "smoked" almond ricotta); dried oregano or other Italian herbs; ground black pepper; 2-3 tablespoons olive oil (also creates a richer texture)