This quick and easy cheese has the taste and texture of ricotta. Flavouring the cheese makes it perfect as a spread on sandwiches or as a dip for vegetables or fruits. Nutritional yeast adds an extra-cheesy taste.
Nut Cheese
2 cups (500 mL) raw, unsalted macadamia nuts*
3/4 cup (180 mL) water
1 tsp (5 mL) salt
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) nutritional yeast (optional)
Savoury Spread or Dip
1 recipe nut cheese (see recipe above)
2 garlic cloves, minced
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) Italian herb blend
1/8 tsp (0.5 mL) freshly ground black pepper
Sweet Spread or Dip
1 recipe nut cheese (see recipe above)
1 Tbsp (15 mL) maple syrup or agave nectar
1 tsp (5 mL) finely grated orange zest
Pinch ground cinnamon
2 tsp (10 mL) cocoa powder (optional)
*Raw, unsalted cashews or blanched almonds can also be used.
Soak nuts in 2 cups (500 mL) water for 8 to 24 hours.
Drain and rinse nuts under cold water. Place nuts and water in blender and process, scraping down the sides as needed, until you have a smooth, thick paste. Be patient—this may take awhile, depending on how powerful your blender is. Blend in salt, lemon juice, and nutritional yeast (if using).
Make nut cheese savoury or sweet by adding suggested ingredients and blending until well incorporated.
Macadamia nut cheese can be stored in an airtight container in the refrigerator for up to 1 week.
Makes about 2 cups (500 mL).
Each plain 2 Tbsp (30 mL) serving contains:
123 calories; 2 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 3 g carbohydrates; 2 g fibre; 147 mg sodium
Source: “Cheese Please,” alive #347, September 2011
