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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 teaspoons)
3 teaspoons apple cider vinegar
1 cup almonds (or up to 2 cups)
1. In your blender, whir together mac nuts, almonds, water, 1 teaspoon of salt, and apple cider vinegar. This will take about 7-8 minutes. Whir until very smooth.
2. Add the rest of the almonds, 1/4 cup at a time, waiting until they are finely ground and fully incorporated. I like my texture at about an additional cup of nuts.
3. Taste and add more salt, if desired.
4. Whir until smooth, with a very slightly grainy texture (It should notbe 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.
5. 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 flavors to shine through in your recipes without the overkill of nut-flavor.
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 apple cider vinegar). 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 found have the best dairy-effect, in conjunction with unsoaked almonds, for texture. Apple cider vinegar 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.
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