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Herb Ricotta Cheese

  By  , ,

December 6, 2015

Serve this versatile nut cheese as a dip with fresh veggies or on grilled baguette bread or use it to make delicious stuffed shells, roll-ups or lasagna.

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1 cup raw cashews (soaked overnight then rinsed and drained if you are not using a high speed blender)

½ cup macadamia nuts

2 T pine nuts

2 T fresh lemon juice

basil, dill, oregano and parsley to taste

½ cup water

½ tsp. salt


Blend all ingredients together until the mixture is very smooth. Add an additional tablespoon of water if necessary, to desired consistency.

This recipe is from Sarah Comerchero. If you prefer a plain ricotta simply omit the herbs.



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