Macadamia Nut Ricotta Recipes

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MACADAMIA NUT "RICOTTA"



Macadamia Nut

Provided by Michelle Tam

Categories     Food Processor     Vegetarian     Wheat/Gluten-Free     Macadamia Nut     Healthy     Vegan     Raw

Yield Makes 1 1/2 cups

Number Of Ingredients 4

2 cups raw macadamia nuts
1 teaspoon kosher salt
Juice from 1/2 medium lemon (about 1 tablespoon)
1/2 cup water

Steps:

  • DO THIS:
  • In a food processor or a high powered blender, purée the ingredients together until smooth.
  • If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble-you guessed it!-ricotta cheese.
  • KA-POW!
  • Amplify the color and flavor by mixing in 1/4 teaspoon of smoked paprika. Or add minced sundried tomatoes and fresh basil.

CREAMY MANGO RICOTTA WITH MACADAMIA CRUNCH



Creamy Mango Ricotta With Macadamia Crunch image

Make and share this Creamy Mango Ricotta With Macadamia Crunch recipe from Food.com.

Provided by hectorthebat

Categories     Dessert

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon butter
3 tablespoons maple syrup
1/2 cup oats
1/4 teaspoon salt
1/3 cup macadamia nuts
1/2 teaspoon lime zest
1 1/4 cups ricotta cheese
3 tablespoons sugar
1/3 cup light cream
2 cups mangoes
2 teaspoons lime juice

Steps:

  • Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the butter and maple syrup in a small saucepan and set over medium heat until the butter is just melted. Remove from heat.
  • Combine the oats, nuts, salt, and zest in a medium mixing bowl. Pour in the butter mixture and stir to combine. Spread over the baking sheet and bake for 12 minutes, until golden, stirring the mixture once or twice as it bakes. Remove from the oven and let cool. (This can be prepared a few days ahead and kept in an airtight container. It is also great as a snack or breakfast treat, sprinkled over yoghurt.).
  • Clean the mixing bowl you used to prepare the topping and use it to combine the ricotta and sugar. Using a manual or electric whisk, beat the mixture until smooth. Add the cream and whisk again until thoroughly combined.
  • In a medium bowl, gently toss the diced mango with the lime juice. Divide the mango among glasses and top with the ricotta mixture. This can be prepared up to 4 hours ahead: cover and refrigerate until 10 minutes before serving.
  • Just before serving, sprinkle each glass with 2 tablespoons topping. Pour the rest of the topping in a small bowl and set it on the table so crunch enthusiasts can help themselves to more.

Nutrition Facts : Calories 479.8, Fat 26.8, SaturatedFat 12.3, Cholesterol 60, Sodium 247, Carbohydrate 49.6, Fiber 4.4, Sugar 30.6, Protein 14.1

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