Macadamia “Ricotta” Cheese

I often get asked by customers, or people looking to be dairy free, ‘what are good cheese substitutes’?  Although there seem to be a lot of them out there, opinions vary on what is the best.  One of my favorites actually is not purchased in a package, it is a super easy home made recipe,  Macadamia ricotta cheese.  Although you can buy non-dairy ricotta, it tends to be made from soy, and often times people are looking to avoid it.  This home made version however, contains only 3 ingredients and tastes like ricotta plus has the light fluffy texture.  It can be used on top of salads, as a spread paired with jam or served with fruit and can also be used in pasta like lasagna.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a high speed blender or food processor, combine the macadamias, lemon juice, and sea salt, along with 2-3 Tbsp water (or more if needed, adding by the Tbsp.  You do not want to add too much or it will become too watery).  Process until very smooth and the consistency of ricotta.  Serve with crackers, fruit or any way that you would serve ricotta cheese such as with pasta or on a salad.


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Raw
  • Vegan
  • Vegetarian

Course Type

  • Appetizer
  • Snack

Skill Level

  • Beginner
  • Easy