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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 imitationย 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.ย 


Ingredients

  • 1ย cup soaked macadamia
  • 2 tablespoonsย water
  • 2 tablespoonsย extra virgin olive oil
  • 1ย tablespoon lemon juice
  • 1/2ย teaspoon nutritional yeast
  • 1/2ย teaspoon salt

Method

  1. Combine in food processor until smooth, about 5 minutes.
  2. Serve immediately or storeย in the refrigerator for three or more days. Discard if flavor is off.

Makesย 1 cup and can easily be doubled or tripled or quadrupled.