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Macadamia Ricotta
- Makes
1 x 500 g
jar - Difficulty
Easy
Published 2022
Creamy, indulgent and the closest you are ever going to get taste-wise to a ricotta cheese. Once made it lasts for a good week. It is really versatile because there are endless flavour options and it can be used in many different recipes throughout this book.
Ingredients
280 g 10 oz 2 cups 160
Method
Start by soaking the macadamia nuts for 2 hours by putting them in a bowl and covering with water.
Drain the nuts and tip them into a blender along with the water and probiotic and blitz until you get a smooth texture. As this is a ricotta-style cheese the texture can be slightly bitty, which I personally love. If you are doing this in a high-speed blender, make sure not to overheat the
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