Dont have a link, cause its a physical book but I will paraphrase. To make mock ricotta and butter from almonds: Get two pounds of peeled almonds and soak them for twelve hours. Grind them in a mortar, moistening them with reduced pike broth (here you substitute with mushroom, or dashi, or whatever vegan substitute you want. ) so that the mixture becomes like milk. Strain, adding to it three ounces of finely ground sugar, three ounces of starch and four ounces of rose water. Put it in a pot, salt and cook, stirring constantly until it thickens. When its firm take it out and put it in a ricotta mould (or any type of mould really), but before you do that sprinkle the mould with rose water. Leave in cool place until it is cold and settled. Serve with sugar and flowers on top. Instead of using starch, you can cook rice in the above mentioned broth.

You can also make a pseudo butter from above mixture, by making it slightly looser and coloring it with saffron.