Servings: 1 to 2
Ingredients:
macadamia ricotta
- 1 cup soaked raw macadamia nuts, drained and rinsed
- 1 1/2 tablespoons nutritional yeast
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoon fresh lemon juice
- 2 teaspoons white mellow miso paste
- 2 small cloves garlic
- 8-10 tablespoons filtered water
- 1/4 teaspoon fine grain sea salt
tomato toasts
- 6-8 slices whole grain gluten-free bread (or bread of choice), toasted
- 1/2 pound tomatoes (see notes), sliced with 1/4″ thickness
- 1/2 cup macadamia ricotta
- 1/4 cup julienned shiso
- a few pinches black lava salt (or large grain sea salt)
Directions:
macadamia ricotta
- drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt.
- blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency.
- taste and adjust salt, vinegar, or lemon as necessary.
- transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.
tomato toasts
- remove macadamia ricotta from the fridge and set aside,
- top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt.
- cut the toast in half and serve. enjoy!
Source: dollyandoatmeal.com
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