Macadamia Ricotta (Matthew Kenney)

Macadamia Ricotta (Matthew Kenney)

5.0 6 rating

Prep. 5 min

Total 8 h 30 min

6 portions

Ingredients

raw macadamia nuts
10 ½ oz
water
19 ½ oz
salt
1 ½ tsp
citric acid
½ tsp
nutritional yeast
1 tsp
ice water for water bath

Difficulty

easy

Nutrition per 1 portion

Sodium 587.9 mg

Protein 4.4 g

Calories 1501.4 kJ / 358.8 kcal

Fat 37.6 g

Fibre 4.5 g

Saturated Fat 6 g

Carbohydrates 7.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recipes
United States

You might also like...

Hummus

Hummus

10 min

Zucchini and Almond Pulp Bread

Zucchini and Almond Pulp Bread

2 h 30 min

Maple Miso Vinaigrette

Maple Miso Vinaigrette

5 min

Vegan Aquafaba Butter

Vegan Aquafaba Butter

2 h 25 min

Cashew Butter Spread

Cashew Butter Spread

5 min

Gluten-Free Baking Powder

Gluten-Free Baking Powder

5 min

Almond Milk

Almond Milk

1 h 20 min

Soy-Free Tofu with Sriracha Sauce

Soy-Free Tofu with Sriracha Sauce

1 h 20 min

Keto Cranberry Sauce

Keto Cranberry Sauce

20 min

Cashew Milk (Metric)

Cashew Milk (Metric)

5 min

Raspberry Almond Pulp Cakes

Raspberry Almond Pulp Cakes

50 min

Vegan Pesto

Vegan Pesto

10 min