Rating5/5 (from 3 ratings)5
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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
buckwheat sprout toxicity?martinj - 1 day 8 hours ago
Any low fat recipes? Awful lot of nuts in almost everythingJADAMZ - 2 days 12 hours ago
Shower Filterlizh7 - 4 days 13 hours ago
Eye CareSarah_the_Bee - 1 week 23 hours ago
Alternative to nutritional yeastClaireT - 1 week 2 days ago