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Vegan Macadamia Nut Ricotta on a white plate topped with a basil leaf

Lux Vegan Macadamia Ricotta

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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.

Draining the macadamia nuts and saving the soaking liquid
Draining the macadamia nuts and saving the soaking liquid

Let’s Make Lux Vegan Macadamia Ricotta

Ingredients for Lux Vegan Macadamia Ricotta
Ingredients for 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.

Processing macadamia nut cheese in a 10 cup Hamilton Beach food processor
Processing macadamia nut cheese in a 10 cup Hamilton Beach food processor

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 pictured with Rosemary Oven-Baked Sun-Dried Tomato Whole Flaxseed Crackers a.k.a. Flackers
Vegan Macadamia Nut Ricotta on a white plate topped with a basil leaf
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5 from 2 votes

Lux Vegan Macadamia Ricotta

This impressive, minimal ingredient nut cheese is super tasty on summer salads, spread on crackers or wrapped up in salad wraps.
Course Basics, Breakfast, Holiday, Salad, Snack, spread, topping
Cuisine American, California, Italian, Vegan
Keyword Buttery, creamy, make-ahead, meal prep, rich
Prep Time 5 minutes
Soak at least 1 hour & Chill 8 hours
Total Time 8 hours 5 minutes
Servings 16 of approximately 2 TBSPs
Calories 129kcal

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
  • 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

Nutrition Information is approximate.

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.com

Nutrition

Calories: 129kcal | Carbohydrates: 3g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Sodium: 233mg | Potassium: 69mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

For your shopping convenience, this post contains affiliate links.

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.

Moon Juice

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