Lemon and Thyme Ricotta (dairy-free)

Author: Oogne

Evaluate:	1
Difficulty:	1

Create a dairy-free, creamy ricotta cheese alternative using soaked macadamia nuts. This velvety, plant-based option offers versatility in spreading on fruits, crackers, adding to salads, sauces, or incorporating into a variety of recipes.

Ingredients:

Number of portions: 6

1.5 Cup(s)

macadamia nuts, soaked 2 hrs

3 Tablespoon(s)

lemon juice

1 Tablespoon(s)

nutritional yeast

1 Clove(s)

clove garlic (optional)

11/4 – 1/2 Cup(s)

water

1 Pinch(es)

salt

1-2 Tablespoon(s)

fresh thyme

for sweet cheese, omit garlic and thyme; substitute with 2 tablespoons of chopped figs or cranberries (Summer in WF)

Preparation:

Preparation time: <15 min.

Begin by immersing macadamia nuts in warm water for a minimum of two hours until they become tender. Alternatively, you can substitute brazil nuts, cashews, or hazelnuts. If nuts are to be avoided, sunflower seeds can be used as an alternative.
Next, in a food processor or a powerful blender, merge the soaked nuts with lemon juice, and if desired, garlic. Additionally, include nutritional yeast and salt. Blend the mixture until the nuts achieve a smooth, fine paste.
Gradually integrate water, a quarter cup at a time, while blending until the cheese-like texture reaches your preferred consistency.
To finish, incorporate fresh thyme or any desired herbs into the ricotta and pulse briefly to combine flavors. It's best to refrigerate before serving.
This versatile ricotta can be spread on fruits, crackers, added to salads, or used in recipes that traditionally call for ricotta cheese.

Author: Oogne

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