Miyoko Schinner

Macadamia Ricotta

Preparation info
  • Makes about

    3½ cups

    • Difficulty

      Easy

Appears in
Artisan Vegan Cheese
Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

This is similar to Almond Ricotta but is a little richer and more complex in flavor because it’s cultured. Macadamia Ricotta makes a spectacular filling for Stuffed Squash Blossoms and is also fantastic in lasagne or ravioli.

Ingredients

  • 2 cups raw macadamia nuts, soaked in water for 8 to 12 hours and drained
  • 1 cup water
  • Large

Method

  1. Process the ingredients.

    Put the macadamia nuts, water, and salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades. The mixture will be quite soft.

  2. Culture the cheese.

    Transfer to a clean glass bowl or container, cover, and let rest a