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.

Ingredients:

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.

Advertisements

Actions

Information

4 responses

3 10 2012
Amanda

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

3 10 2012
veganbrain

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

4 10 2012
dreamin68

Can’t wait to try this!

5 07 2014
Jody

How much nutritional yeast?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: