Ricotta Cheese

Original recipe from http://quicheaweek.wordpress.com


  • 1 ⅔ cups pine nuts
  • 1 tbsp + 2 tsp lemon juice, fresh
  • 1 tbsp + 2 tsp nutritional yeast
  • 1 tsp sea salt
  • 5 – 6 tbsp water
  1. Soak the pine nuts, with enough water to cover 1″ higher than the pine nuts, for about an hour.
  2. Drain the pine nuts and place them in a food processor with lemon juice, yeast and salt.
  3. Combine until mixed well.
  4. Slowly add the water (as much as needed) until you get a fluffy ricotta-like consistency.

Side note: when I last made my pesto sauce I noticed I was out of pine nuts so I substituted slivered almonds instead and it turned out fantastic! I’m not certain, having not tried this recipe yet, if the same substitution would be viable or not.

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