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Macadamia Nut "Ricotta"

By Michelle Tam and Henry Fong

4.5

(5)

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Macadamia Nut "Ricotta"Michelle Tam & Henry Fong

Raise your hand if you miss cheese!

Cooks' Note

This "ricotta" will keep for up to a week in an airtight container in the fridge.

Recipe information

  • Yield

    Makes 1 1/2 cups

Ingredients

2 cups raw macadamia nuts
1 teaspoon kosher salt
Juice from 1/2 medium lemon (about 1 tablespoon)
1/2 cup water

Preparation

  1. DO THIS:

    Step 1

    In a food processor or a high powered blender, purée the ingredients together until smooth.

    Step 2

    If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble—you guessed it!—ricotta cheese.

  2. KA-POW!

    Step 3

    Amplify the color and flavor by mixing in 1/4 teaspoon of smoked paprika. Or add minced sundried tomatoes and fresh basil.

Reprinted with permission from Nom Nom Paleo: Food for Humans by Michelle Tam + Henry Fong. Nom Nom Paleo copyright © 2013 Michelle Tam & Henry Fong. Published by Andrews McMeel Publishing, LLC.
TagsMacadamia NutNutGluten FreeDairy FreeVeganVegetarianRawEasyQuick30 Minutes or LessNo-CookFood ProcessorBlenderCookbooks
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