Rating5/5 (from 3 ratings)5
YieldMakes 3-4 cups
½ cup macadamia nuts
½ cup almonds
1 can water, or enough to cover to the level of the nuts
1 teaspoon sea salt, you may want to add up to 2 more tsp
3 teaspoon apple cider vinegar
1 cup almonds, or up to 2 cups
In your blender, whir together mac nuts, almonds, water, 1 tsp of salt, and apple cider vinegar. This will take about 7-8 minutes. Whir until very smooth.
Add the rest of the almonds, 1/4 c at a time, waiting until they are finely ground and fully incorporated. I like my texture at about an additional cup of nuts.
Taste and add more salt, if desired.
Whir until smooth, with a very slightly grainy texture (It should NOT be gritty). You may want to finish this in your food processor, but I find my Cuisinart Blender is more than capable of doing the job.
You’ll be tempted to make your ricotta thicker – it should be the consistency of sour cream roughly – but don’t. This mimics the melting of real ricotta and allows other flavours to shine through in your recipes without the overkill of nut-flavour.
Poemomm's ThoughtsBy poemomm
This ricotta recipe is a little different, in that it takes into account the desired consistency and taste of a SLIGHTLY WARMED raw italian dish.
Real Ricotta is made from whole milk, salt, and some form of acid (usually acv). I took these basic ingredients and formulated a ricotta cheese that will react well when put into things like cream sauces and casseroles. This ricotta is different in that it avoids cashews/sunflower seeds, lemons and nutritional yeast, which are all staples of generally accepted ‘rawcotta’ in our world. Instead I use macadamia nuts, which I’ve gound have the best dairy-effect, in conjunction with UNSOAKED almonds, for texture. ACV and sea salt finish the recipe.
While it is a very unorthodox method (there is no soaking or culturing), and while it may not be exactly what you find, texture-wise, in a container of dairy-ricotta, you’ll find that once assembled, the ricotta portion of your dish will be a pretty darn close clone of the cooked stuff. Creamy and divine. Use it as a base for cream sauces, as pictured in my Pasta Pepperoni (above), or in lasagna, etc.
Please make sure to follow the instructions carefully.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Do chia seeds need soaking?TammiTrue - 17 hours 33 min ago
Anyone going through menopause and raw?ClaireT - 19 hours 2 min ago
i need serious help!bobsm - 1 day 10 hours ago
Water from older coconutsClaireT - 1 day 14 hours ago
I was wondering if anyone here makes sauerkraut?Romey - 2 days 1 hour ago