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.