Skip to main content Search
Macadamia Ricotta (Matthew Kenney)

Macadamia Ricotta (Matthew Kenney)
4.7 3 ratings
Prep. 5 min
Total 8 h 30 min
6 portions
Sign up for free

Ingredients

  • macadamia nuts raw
    300 g
  • water
    550 g
  • salt
    1 ½ tsp
  • citric acid
    ½ tsp
  • nutritional yeast
    1 tsp
  • ice cold 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 13 Recipes
Australia and New Zealand

You might also like...

Quince, burnt tahini custard with blackberry vinegar snow (Ray Capaldi)

5.0(1)

4 h 25 min

Persian honeycomb bark

4.9(7)

1 h 30 min

Polenta porridge with roast rhubarb and sweet dukkah (Diabetes)

4.7(3)

40 min

Pizza with Cashew Mozzarella (Matthew Kenney)

4.3(3)

12 h 50 min

Burmese chickpea tofu with spicy dipping sauce

3.8(12)

1 h 30 min

Vegan carrot cake with orange frosting

3.8(48)

2 h 5 min

Vegan mozzarella

2.4(5)

3 h 40 min

Soy bread with seeds

3.5(2)

3 h 50 min

Rice cake with sweet azuki bean paste

2.0(3)

8 h 30 min

Butternut pumpkin soup, fish with rice and vegetables, apple-pear crumble

4.5(15)

1 h

Tofu scramble

3.9(37)

25 min

Vegan burgers

4.5(4)

45 min