Basic Macadamia Nut Cheese – “Raw-cotta”
I’m a huge cheese addict and so serving vegan “cheese” that tastes and feels like the real thing is very important to me. When I began vegan cooking I would use store-bought processed cheeses as substitutes, and I never was satisfied with their texture or flavor. When I moved to Maui and began experimenting with nut cheeses it was like I found the holy grail. I’m still working on the melting thing, but as far as a ricotta imitation this recipe is top notch. I use this basic macadamia nut cheese as a base for many dishes including lasagne, pizza, toasts, ravioli fillings- and so much more! Check out the below photos for some inspiration.
- 1 cup soaked macadamia
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon nutritional yeast
- 1/2 teaspoon salt
- Combine in food processor until smooth, about 5 minutes.
- Serve immediately or store in the refrigerator for three or more days. Discard if flavor is off.
Makes 1 cup and can easily be doubled or tripled or quadrupled.