Macadamia Ricotta Cheese

 
 Macadamia nuts, like cashews, help to create a creamy, buttery texture. This recipe offers the perfect opportunity to experiment. Its subtle flavor, and airy texture means it pairs well with a number of different foods. Try it with berry compotes, on top of little crostinis, and as a substitute in your favorite pizza recipe. It also goes beautifully with tomatoes and basil.

Macadamia nuts, like cashews, help to create a creamy, buttery texture. This recipe offers the perfect opportunity to experiment. Its subtle flavor, and airy texture means it pairs well with a number of different foods. Try it with berry compotes, on top of little crostinis, and as a substitute in your favorite pizza recipe. It also goes beautifully with tomatoes and basil.

Adapted from I Don't Taste Like Chicken

| Yield: 1 ½ cups | Time: 10 minutes |

 
 

 
 

Ingredients

½ cups macadamia nuts

3 tablespoons lemon juice

1 tablespoon nutritional yeast

1 tablespoon white miso paste

1 clove garlic

¼ - ½  cup water

Preparation

Add macadamia nuts, lemon juice, nutritional yeast, white miso paste, garlic, and 1/4 cup of water to a food processor.

Blend well until smooth and creamy, stopping to scrape down the sides often. Add more water, 1 tablespoon at a time until a creamy ricotta texture is reached.

 
 

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