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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

 

Ingredients

1 cup

Blanched skinless almonds, raw cashews, or raw macadamia nuts

1/2 teaspoon

Sea salt, plus a pinch for soaking

3 tablespoons

Water

2 tablespoons

Extra-virgin olive oil

4 teaspoons

Lemon juice

Instructions

1:

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.

2:

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

3:

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

4:

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

 

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