Macadamia ‘ricotta’ cheese

Macadamia ‘ricotta’ cheese

By
From
Kenko Kitchen
Makes
250 g
Prep
10 mins
Photographer
Elisa Watson

This is another cheese that can be used across a smorgasbord of dishes. It’s delicious on its own, it’s perfect to mix into risottos or pasta dishes, is amazing in sweets and is generally brilliant to use as a substitute for the dairy version.

Ingredients

Quantity Ingredient
320g raw macadamia nuts, soaked in water overnight, drained
2 tablespoons coconut oil
1 lemon, juiced
1 teaspoon salt
1 teaspoon savoury yeast flakes

Method

  1. Place the macadamia nuts in a food processor with the coconut oil, 2 tablespoons water and the lemon juice and blitz until smooth. Add the salt and savoury yeast flakes. Keep blending until the cheese is as smooth as you like.
  2. Store it in a container in the refrigerator for up to 1 week.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again