Macadamia Nut Ricotta



I think one of the keys to making plant-based eating stick is flavor. Yes, your tastebuds will change as your nutrition changes. That's because the make up of your gut microbiome has a lot to do with what you crave. So what you feed it, determines which bacteria thrive, and what your tastebuds request.


When you're working to change your nutrition habits, it takes time for the shift to happen and until then, you often feel like you're working against what you brain is telling you you really want.


One way to combat that is to focus on flavors and textures that are familiar. And since cheese is one of the most addictive foods we eat, I thought, I'd share a delicious, creamy, milky, slightly sweet but totally dairy free cheese with you. It can be used to add flavor and decadence to a lot of different dishes. And it comes together pretty easily with nothing more than a few ingredients and a food processor.


Ingredients

  • 1 heaping cup of raw, unsalted macadamia nuts, soaked in water overnight

  • 1/2 cup of water

  • 1/2 tsp pink Himalayan sea salt

  • 1/3 cup nutritional yeast

  • 1 lemon, juiced and zested

  • 1 TBSP olive oil

Directions

Place the nuts (drained), salt and water in a food processor and blend until you get a mostly creamy consistency.


Add the nutritional yeast, lemon juice, lemon zest and olive oil and blend until well combined.


Transfer to a storage container and store in the fridge for up to 5 days.


You can use this easy to make cheese in multiple recipes throughout the week to up the flavor, texture and pure enjoyment of your plant-based meals.



Here, I layered it with zucchini, tomatoes, pesto and marinara for a raw plant-based lasagna.


I used my leftovers throughout the week to top plant-based burgers. Mixed in with pasta and roasted veggies. Spread on gluten-free sourdough toast and topped with roasted mushrooms, spinach and sautéed onions. Mixed into a spaghetti squash bowl with roasted tomatoes & garlic, wilted spinach and lentils. I even drizzled it with honey and used it as a creamy dip for some Simple Mills Rosemary crackers.


Super easy, super delicious and extremely versatile to have on hand in your fridge. Add this to your meal prep this week and see how you can punch up the flavor of your plant-based meals.


Tag me in your creations on Instagram @coachcalie and let me see what you're cooking!



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