Tomato Macadamia Ricotta

Name: Tomato Macadamia Ricotta
Prep time: 5 min
Total time: 5 min
Ingredients: ¾ cup (100 g) raw macadamia nuts; 4 ounces (120 g) silken tofu; 7 oil-packed sun-dried tomatoes, drained; 7 oil-packed sun-dried tomatoes, drained; 2 tablespoons soy milk; 1 teaspoon salt; ½ teaspoon freshly ground black pepper

Preparation info

Difficulty
Easy
Ready in
5 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Ingredients

¾ cup (100 g) raw macadamia nuts
4 ounces (120

Starter
Vegan
Gluten-free

Method

Combine the macadamia nuts, tofu, tomatoes, milk, salt, and pepper in a food processor and process until smooth.