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Health Blog


Below is one of my favorite Nut Cheeses by Danielle Walker from her cookbook, Against the Grain.

ricotta 2 

Basic Nut Cheese

From: Against the Grain by Danielle Walker

Yield: 2 Cups

Prep Time: 24 hours

Cook Time: 15 min



1 cup

Blanched skinless almonds, raw cashews, or raw macadamia nuts

1/2 teaspoon

Sea salt, plus a pinch for soaking

3 tablespoons


2 tablespoons

Extra-virgin olive oil

4 teaspoons

Lemon juice



Place the nuts in a large bowl and fill with filtered water and a pinch of salt. Cover and soak the almonds for 24 hours, cashews or macadamia nuts for 6.


Drain the nuts and rinse thoroughly, until water runs clear.


Place the nuts in a food processor or high-speed blender with the remaining ingredients.


Process until smooth and the mixture resembles ricotta cheese. Store in refrigerator up to 5 days.


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