Lux Vegan Macadamia Ricotta

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

5 from 2 votes

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 of approximately 2 TBSPs

Calories 129kcal

Author Plant Test Kitchen

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

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