Macadamia Ricotta (Matthew Kenney)

Macadamia Ricotta (Matthew Kenney)

4.7 3 ratings

Prep. 5min

Total 8 h 30min

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

Fiber 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®.

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...

Vegan butter

8 h 5min

Vegan orange croissants

3 h 20min

Slow cooked beans with walnut pesto (TM5)

20 h 15min

Spelt Margherita pizza

2 h

Vegan mozzarella

3 h 40min

Lentil purée (Moujadarra)

1 h 20min

Zucchini tortillas with falafel

25 h 30min

Buckwheat and mushroom quiche

29 h 20min

Miso soup

30min

Green goddess pizza

1 h 30min

Samke harra

35min

Falafel

25 h 30min