tangy macadamia nut ricotta cheese
No one loves cheese more than me. My fourth grade About Me worksheet listed lasagna as my favorite food. Why experiment with plant-based cheese, you ask? Well – while I really don’t see me ever breaking up with dairy permanently, I’m feeling curious these days about plant-based options that can mimic the texture and taste of cheese. I’ve decided that if I can feel satisfied with a delicious plant-based food over an animal one; I prefer the plant-based one.
It’s not a rigid rule, just more of an exploration. Which is great, because there is so much delicious plant-based food innovation going on these days that discovering plant-based substitutions has never been easier. For instance have you tried Daiya vegan cheese? It mimics shredded mozzarella and has a fantastic melting consistency.
I heard about his tangy macadamia nut ‘ricotta it from a vlog, and discovered that it really couldn’t be simpler to make since it takes just 5 minutes.
I after a little research, I adapted my recipe from this one via Serious Eats. Mine uses more lemon juice for a bit more tang and is seasoned with nutritional yeast instead of salt. Nutritional yeast is made from yeast that has been dried and is therefore not an ‘active’ form of yeast. Nutritional yeast imparts a wonderful savory umami flavor to the naturally sweet macadamia nuts. If you prefer to use salt, I recommend substituting 1/2 – 1 tsp of fine grain sea salt or to taste.
The great thing about ricotta is how it lends itself to both savory and sweet dishes. I’m eating mine with strips of hot grilled eggplant and fresh herbs on toasted rye bread for lunch, or with blistered tomatoes on my favorite crackers for a snack. Also great is a dollop of nut ricotta with some mini chocolate chips and a little powdered sugar on top for a deconstructed ‘cannoli’ when I’m feeling like I want something sweet. Let me know how you’re enjoying yours!
- Place macadamia nuts, ½ c water, lemon juice, & nutritional yeast into a blender and blend until creamy and smooth.
- Add a little bit more water if it is too thick.
- Can be covered and stored in the refrigerator for up to 5 days.