Macadamia Ricotta is a milder, less seasoned cheese, but works really well in the tomato lasagna, which has those other more intensely flavored components such as the pesto and tomato sauce. Therefore, it helps to balance out things. It is a fluffier, grittier cheese, given that Macadamia nuts are not as soft and smooth as cashews. I am personally not a great fan of macadamia, but when incorporated with other tastes, it is nice.
Time: 5 minutes
- 1 Cup Macadamias, soaked
- ¼ Cup Water
- 2 Teaspoons Nutritional yeast
- ½ Teaspoons Lemon juice
- ¼ Teaspoons Salt
Combine and blend all the ingredients in a blender until smooth. If contents stick to the sides, don't hesitate to stop the blender and scrape down the contents before continuing to blend. Repeat this step until desired consistency is reached. Ricotta should be slightly fluffy while retaining some grit from the firm nut.
Do not add extra water.