This ricotta recipe is a little different, in that it takes into account the desired consistency and taste of a SLIGHTLY WARMED raw italian dish.
Real Ricotta is made from whole milk, salt, and some form of acid (usually acv). I took these basic ingredients and formulated a ricotta cheese that will react well when put into things like cream sauces and casseroles. This ricotta is different in that it avoids cashews/sunflower seeds, lemons and nutritional yeast, which are all staples of generally accepted ‘rawcotta’ in ourworld. Instead I use macadamia nuts, which I’ve gound have the best dairy-effect, in conjunction with UNSOAKED almonds, for texture. ACV and sea salt finish the recipe.
While it is a very unorthodox method (there is no soaking or culturing), and while it may not be exactly what you find, texture-wise, in a container of dairy-ricotta, you’ll find that once assembled, the ricotta portion of your dish will be a pretty darn close clone of the cooked stuff. Creamy and divine. Use it as a base for cream sauces, as pictured in my Pasta Pepperoni (above),or in lasagna, etc.
Please make sure to follow the instructions carefully.
½ cup macadamia nuts
½ cup almonds
1 can water, or enough to cover to the level of the nuts
1 teaspoon sea salt, you may want to add upto 2 more tsp
3 teaspoon apple cider vinegar
1 cup almonds, or up to 2 cups
In your blender, whir together mac nuts, almonds, water, 1 tsp of salt, and apple cider vinegar. This will take about 7-8 minutes. Whir until very smooth.
Add the rest of the almonds, 1/4 c at a time, waiting until they are finely ground and fully incorporated. I like my texture at about an additional cup of nuts.
Taste and add more salt, if desired.
Whir until smooth, with a very slightly grainy texture (It should NOT be gritty). You may want to finish this in your food processor, but I find my Cuisinart Blender is more than capable of doing the job.
You’ll be tempted to make your ricotta thicker – it should be the consistency of sour cream roughly – but don’t. This mimics the melting of real ricotta and allows other flavours to shine through in your recipes without the overkill of nut-flavour.