Saturday, March 9, 2013

Meatless Monday Recipe- Macadamia Ricotta

Macadamia Ricotta
Vegan; Gluten Free

2 cups raw macadamia nuts, soaked for 8 to 12 hrs and drained
1 cup water
large pinch of salt

1. Combine ingredients in a food processor and process until smooth, occasionally stopping to scrap. Process until creamy.

2 Transfer to a clean glass bowl, cover and let rest at room temp for 12 to 24 hrs. (I skipped this part and just put the ricotta in the fridge and let it sit for a few days.)

Makes 4 cups and found: Artisan Vegan Cheese

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