Ingredients:
1 cup walnuts
1 cup pine nuts
1/3 cup miso
1/2 cup fresh parsley
2 cloves garlic
2 tablespoons lemon juice
1 cup water (or as needed)
Directions:
1. Pulse garlic in food processor until processed into small pieces.
2. Add walnuts and pine nuts and process until ingredients become almost powder-like.
3. Add miso and lemon juice. Process again, and drizzle water in while processing until the texture resembles that of a chunky ricotta cheese.
4. Add fresh parsley and process briefly to distribute parsley evenly through cheese.
This delicious, dairy-free ricotta cheese will keep in an air-tight container in the refrigerator for up to four days.
This raw cheese recipe is from a raw food cook book called Ani's Raw Food Kitchen.
No comments:
Post a Comment