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Macadamia Ricotta
Preparation info
- Makes
1 x 500 g
jar - Difficulty
Easy
Appears in
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
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