Raw Vegan Truffle Ricotta

July 20, 2020

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This incredibly moreish recipe combines creamy homemade raw vegan ricotta with the earthiness of truffle for a vegan spin on the Italian classic bruschetta. Use on flaxseed crackers. So good!

 

Ricotta Ingredients:                 

1 cup macadamia nuts

½ tbsp salt

125ml filtered water

½ tsp truffle dust

1/2 tsp Lemon juice

 

Bruschetta Ingredients/ topping suggestions:

Sliced or cherry tomatoes, basil stalks, slices of raw flax or seed crackers, pepper

 

Method:

  • Soak macadamia nuts overnight for 12 hours in filtered water.

  • Drain macadamia nuts and place them into blender or food processor. Add in salt, filtered water, truffle dust and lemon juice, process until creamy.

  • Spoon ricotta mix onto raw seed crackers, slice cherry tomatoes and tear basil leaves and sprinkle over the top. Season with cracked pepper

Store any leftovers in refrigerator for up to five days or store in the freezer for up to one month.

 

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