Lux Vegan Macadamia Ricotta is an impressive, minimalist four-ingredient nut cheese. It’s super tasty on summer salads, spread on crackers, or wrapped up in salad wraps. I also recommend devouring it with glazed, roasted beets, artisan bread, or Rosemary Oven-Baked Sun-Dried Tomato Whole Flaxseed Crackers a.k.a. Flackers.
Lux Vegan Macadamia Ricotta Tastes:
- Rich—pleasantly richer than I remember non-vegan ricotta
- Mellow
- Creamy
- Tangy
- Buttery
This nut cheese has mad skills. It plays well with others. It enhances other flavors without competing with them while remaining luxurious and memorable.
Nuts
Measure the nuts dry. If soaking your macadamia nuts overnight, add more than enough hot tap water to cover the nuts (I use about 4 cups) and store the soaking nuts in the fridge overnight. I prefer to soak my nuts overnight for this cheese because it helps make very soft, buttery cheese. That’s right—I just said soak my nuts, laugh it up, Beavis.
However, if you are short on time, boil the macadamia nuts for a few seconds and let them sit for at least an hour. No need to put them in the fridge, just let them sit out in the pot.
Drain the nuts before using, saving the soaking liquid.
Let’s Make Lux Vegan Macadamia Ricotta
Combine all ingredients and 1/2 cup of the reserved soaking water in a food processor.
Process for about 3 minutes until mostly smooth and creamy, stopping and scraping the sides down inside the food processor once or twice. Taste and add more salt if desired.
Chill for 8 hours or just eat it right out of the food processor—like a beast.
Storing
Fridge: Store in an airtight container for up to 10 days.
Freezer: Store in an airtight container with plastic wrap pressed down into the top to avoid freezer burn for up to a month. Defrost by setting out or moving to the fridge, it defrosts pretty quickly.
Lux Vegan Macadamia Ricotta
Equipment
- Food processor
Ingredients
- 10 oz 2 cups raw macadamia nuts soaked overnight or in hot water 1 hour, 1/2 cup or more soaking water reserved
- 1/4 cup lemon juice about 1 lemon's worth of juice
- 1½ teaspoon salt
- 1 teaspoon white miso use chickpea miso if allergic to soy
Instructions
- Combine all ingredients and 1/2 cup of the reserved soaking water in a food processor.
- Process for about 3 minutes until mostly smooth and creamy, stopping and scraping the sides down inside the food processor once or twice. Taste and add more salt if desired.
- Chill for 8 hours or just eat it right out of the food processor—like a beast.
Notes
Storing
Fridge: Store in an airtight container for up to 10 days. Freezer: Store in an airtight container with plastic wrap pressed down into the top to avoid freezer burn for up to a month. Defrost by setting out or moving to the fridge, it defrosts pretty quickly. www.planttestkitchen.comNutrition
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If you enjoyed this recipe you may also enjoy Vegan Garden Veggie Cream Cheese, Green Cashew-Fu Ricotta (a.k.a vegan cashew tofu ricotta), and Vegan Garlic Alfredo Sauce.
Recipe adapted from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner.
Did You Make Lux Vegan Macadamia Ricotta? What did you enjoy it with? Salads, wraps, crackers, fruit, or homemade pizza? Tell me about it in the comments.
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