Macadamia Nut "Ricotta"Michelle Tam & Henry Fong
Raise your hand if you miss cheese!
Cooks' Note
This "ricotta" will keep for up to a week in an airtight container in the fridge.
Recipe information
Yield
Makes 1 1/2 cups
Ingredients
2 cups raw macadamia nuts
1 teaspoon kosher salt
Juice from 1/2 medium lemon (about 1 tablespoon)
1/2 cup water
Preparation
DO THIS:
Step 1
In a food processor or a high powered blender, purée the ingredients together until smooth.
Step 2
If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble—you guessed it!—ricotta cheese.
KA-POW!
Step 3
Amplify the color and flavor by mixing in 1/4 teaspoon of smoked paprika. Or add minced sundried tomatoes and fresh basil.
Reprinted with permission from Nom Nom Paleo: Food for Humans by Michelle Tam + Henry Fong. Nom Nom Paleo copyright © 2013 Michelle Tam & Henry Fong. Published by Andrews McMeel Publishing, LLC.
