Recipe Directions
1. In your blender, whir together mac nuts, almonds, water, 1 teaspoon of salt, and apple cider vinegar. This will take about 7-8 minutes. Whir until very smooth.
2. Add the rest of the almonds, 1/4 cup at a time, waiting until they are finely ground and fully incorporated. I like my texture at about an additional cup of nuts.
3. Taste and add more salt, if desired.
4. Whir until smooth, with a very slightly grainy texture (It should notbe gritty). You may want to finish this in your food processor, but I find my Cuisinart Blender is more than capable of doing the job.
5. You’ll be tempted to make your ricotta thicker – it should be the consistency of sour cream roughly – but don’t. This mimics the melting of real ricotta and allows other flavors to shine through in your recipes without the overkill of nut-flavor.
Poemomm's Thoughts
By poemomm This ricotta recipe is a little different, in that it takes into account the desired consistency and taste of a slightly warmed raw Italian dish.
Real Ricotta is made from whole milk, salt, and some form of acid (usually apple cider vinegar). I took these basic ingredients and formulated a ricotta cheese that will react well when put into things like cream sauces and casseroles.
This ricotta is different in that it avoids cashews/sunflower seeds, lemons and nutritional yeast, which are all staples of generally accepted ‘rawcotta’ in our world.
Instead ,I use macadamia nuts, which I’ve found have the best dairy-effect, in conjunction with unsoaked almonds, for texture. Apple cider vinegar and sea salt finish the recipe.
While it is a very unorthodox method (there is no soaking or culturing), and while it may not be exactly what you find, texture-wise, in a container of dairy-ricotta, you’ll find that once assembled, the ricotta portion of your dish will be a pretty darn close clone of the cooked stuff. Creamy and divine.
Use it as a base for cream sauces, as pictured in my Pasta Pepperoni (above), or in lasagna, etc.
Please make sure to follow the instructions carefully.
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Comments
Top voted
poemomm
Apr 24, 2010
the cutlure will sustain itself for about 6 batches. After that IMO it seems to go funky. You can buy vegan probiotics where i live... depending on where you're at, this should be true for you, too.
Thanks for the compliments! I don't used my cultured method for the ricotta because the flavour is wrong for ricotta. Ricotta should be slightly sweet, while the cultured cream is definitively sour.
I've got a batch of your recipe of yoghurt culturing now... soooo excited! We work well together, methinks
Krystale
Jun 05, 2010
Having been taken in and raised by full blood Italians, this information will be very helpful. A few select vegetarian things have gotten through to them over the years. This might be one, and a point for the raw. I look forward to oogling your other recipes.
Sweet Adeline
Apr 07, 2011
Sweet Adeline's Review
Raw Ricotta
bravo!
All
Sweet Adeline
Apr 07, 2011
Sweet Adeline's Review
Raw Ricotta
bravo!
pretty_brown_skinned_gurl
Jan 03, 2011
I know I just commented, but I took a good look at the picture, that looks EXACTLY like cheese. I can't wait to try some of your recipes!!!!!
pretty_brown_skinned_gurl
Jan 03, 2011
This looks amazing and would go great over a salad!!!
rawkinrawmama
Aug 19, 2010
Wow! This tastes great. I can't handle cashews. Seems like they are in anything creamy. I shredded some daikon, carrot, zucchini, brocolli stem, sliced a scallion, chopped some broccoli crowns and a little bit of tomato. I put some of that sauce on it and topped it with tomatoes...so good. I was marinating/dehdrating bell pepper halves to stuff them...but this was soo good I couldn't wait. Yippe!
SnowBunny
Jul 07, 2010
I'm so excited to make this one. I've been wanting a way to make ricotta, but I don't eat cashews and my experiments have been... well let's not go there :) Thanks Poemomm!
Krystale
Jun 05, 2010
Having been taken in and raised by full blood Italians, this information will be very helpful. A few select vegetarian things have gotten through to them over the years. This might be one, and a point for the raw. I look forward to oogling your other recipes.
poemomm
Apr 25, 2010
LOL! Yeppers, we're on opposite sides... and hemispheres. Funny how the internet brings us all together...
Mopoke
Apr 25, 2010
Funny to think you are at the other end of the world poemmomm...while I am culturing batch # 2 of yoghurt on my sink counter after a baking hot and strangely humid day in Western Australia it seems you are closed in by winter..but making a similar product.
Hope it turned out good!
poemomm
Apr 24, 2010
the cutlure will sustain itself for about 6 batches. After that IMO it seems to go funky. You can buy vegan probiotics where i live... depending on where you're at, this should be true for you, too.
Thanks for the compliments! I don't used my cultured method for the ricotta because the flavour is wrong for ricotta. Ricotta should be slightly sweet, while the cultured cream is definitively sour.
I've got a batch of your recipe of yoghurt culturing now... soooo excited! We work well together, methinks
Mopoke
Apr 24, 2010
I think you are a truly clever raw 'cook' poemomm and want to make all your delicious recipes including this one.
....however I wonder why you have not modified your beautiful cultured cheese into a ricotta?
Also I am waiting on getting some more macadamias today to start a second batch of yoghurt (the original came from a spoonful of your cheese recipe). Have you tried this? Do you know if the the culture will sustain itself through batch after batch?
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