Nut Ricotta

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.

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Cream Cheese

Home on vacation again! I whipped up some cream cheese to eat on my Food for Life gluten free english muffins.  I used a recipe I found at Adventures of a Gluten Free Mom. I added a cup of chives from the garden for some extra flavor.

It was really tasty, however since I don’t have a vitamix I couldn’t get the right texture.  Although it worked great for what I wanted, I have to admit it didn’t taste exactly like cream cheese.  It is a wonderful creamy spread that I recommend for eating with bread/english muffins/bagels, but I wouldn’t try to make a dessert with it.  Next, I’m going to try this recipe.