Nut Ricotta

3 10 2012

This nut ricotta, inspired by the Eggplant Manicotti recipe from Living Cuisine is great for enchiladas, lasagnas, or as a base on pizzas with some pizza sauce.


3/4 cup unsalted macadamia nuts, preferably whole

1 cup raw unsalted cashews

1/3 cup pine nuts

Juice of 1.5 lemons

2 cloves garlic, minced

1/4 cup nutritional yeast

1 tsp salt, or to taste

1 tsp nutmeg (optional)

water, to texture

Soak the cashew and macadamia nuts for half an hour.  Put everything in the food processor and blend until smooth.  The cheese will get lighter in color as it becomes completely blended.  Add water until you reach desired texture.

Cooking this weekend with my best friend Anne from The Hungry Griffin we used the ricotta cheese to make lentil enchiladas.




4 responses

3 10 2012

This nut ricotta looks great! I’ve made it with tofu, but this looks so much better!

3 10 2012

That looks awesome, I will be trying this soon! 🙂

4 10 2012

Can’t wait to try this!

5 07 2014

How much nutritional yeast?

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