Macadamia Ricotta (Matthew Kenney)

Macadamia Ricotta (Matthew Kenney)

4.7 3 ratings

Prep. 5 min

Total 8 h 30 min

6 portions

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...

Spicy udon noodles with tempeh (Matthew Kenney)

5 h 40 min

Lupini cheese

3 h 20 min

Vegan carrot cake with orange frosting

2 h 5 min

Raw apple pie

3 h 25 min

Cashew cheddar cheese

3 h 10 min

Plant-based parmesan

5 min

Potted baby vegetables

6 h 15 min

Raw strawberry cheesecake

7 h 45 min

Hemp milk

5 min

Raw chocolate beetroot cake

2 h 15 min

Carrot, capsicum and pistachio pilaf

1 h

Dairy free tzatziki

24 h 5 min