This is hands down the best non-dairy ricotta. Fresh, light and full of healthy fat goodness, I have been making this for almost a decade now and I promise you it is so simple, easy and cheaper to make your own that you will wonder why you have never made fermented nut cheeses before!
Not only is this a delicious cheese it also feeds your good gut buddies in your microbiota. You want your resident gut buddies that indecently outnumber your human cells 10 to 1 respectively, to proliferate because if they thrive – so do you! Yes, we are indeed a walking eco-system and research shows that gut health is everything to our immune system, disease prevention, our moods and so much more. In addition, fermenting the nuts make them much easier to digest.
I have given you two types of nuts that make the best ricotta textured cheeses depending on what you have on hand. I like to rotate these so that I am not always getting in one type of ricotta nut cheese. Feel free to add in some fresh herbs such as a sprinkling of thyme to your cheese, or garlic or onion powder. I also have a Cashew Cream Cheese you might like to try out too.
I love using my macadamia and ricotta nut cheeses in my Baked Eggplant Ricotta Lasagne, on my Artichoke Cherry Tomato Ricotta Nut Cheese Pizza, and my Pesto Ricotta Nut Cheese Pizza. Also fantastic on my Caprese Salad, or any salad you throw together and generously smeared onto my Honest To Goodness Crackers, or my Everything Seed Crackers! Enjoy.
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4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.