Recipe from dollyandoatmeal.com
Husband Tested in Alice's Kitchen
Makes about 1 cup
Whether you eat dairy or not, this vegan ricotta "cheese" is pretty marvelous and very easy to make. Use it as a spread on toast with summer tomatoes or in your favorite pasta dish.
1 cup Brazil nuts or Macadamia nuts
1 1/2 Tablespoons nutritional yeast
2 teaspoons apple cider vinegar
1 1/2 teaspoons fresh lemon juice
2 teaspoons white mellow miso paste
2 cloves garlic
8-10 Tablespoons water
1/4 teaspoon salt
Optional:
2 Tablespoons Parmesan cheese or vegan Parmesan cheese
1 teaspoon olive oil
Begin by soaking 1 cup of Brazil nuts in water overnight. (Soaking the nuts softens them up for the blender.) Then after rinsing and draining the nuts in the morning, pop them in the blender with 1 1/2 Tablespoons nutritional yeast, 2 teaspoons apple cider vinegar, 1 1/2 teaspoons fresh lemon juice, 2 teaspoons white mellow miso paste, 2 cloves garlic, 8-10 Tablespoons water, and 1/4 teaspoon sea salt. If using, add the Parmesan cheese and olive oil. Blend this mixture for about 1 minute until smooth.
I used 1/2 cup of the "cheese" for the pasta pictured above by I dolloping it onto some pasta along with farmers market cherry tomatoes, garlic, and a small onion, and zucchini that I sauteed along with some homemade pesto. I used the rest of the ricotta to spread on toast with thick slices of tomatoes for lunch.
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