This ricotta recipe is a little different, in that it takes into account the desired consistency and taste of a SLIGHTLY WARMED raw italian dish.Real Ricotta is made from whole milk, salt, and some form of acid (usually acv). I took these basic ingredients and formulated a ricotta cheese that will react well when put into things like cream sauces and casseroles. This ricotta is different in that it avoids cashews/sunflower seeds, lemons and nutritional yeast, which are all staples of generally accepted rawcotta in our world. Instead I use macadamia nuts, which Ive gound have the best dairy-effect, in conjunction with UNSOAKED almonds, for texture. ACV and sea salt finish the recipe.While it is a very unorthodox method (there is no soaking or culturing), and while it may not be exactly what you find, texture-wise, in a container of dairy-ricotta, youll find that once assembled, the ricotta portion of your dish will be a pretty darn close clone of the cooked stuff. Creamy and divine. Use it as a base for cream sauces, as pictured in my Pasta Pepperoni (above), or in lasagna, etc.Please make sure to follow the instructions carefully. more»

1/2 cup macadamia nuts
1/2 cup almonds
1 can water, or enough to cover to the level of the nuts
1 teaspoon sea salt, you may want to add up to 2 more tsp
3 teaspoon apple cider vinegar
1 cup almonds, or up to 2 cups

In your blender, whir together mac nuts, almonds, water, 1 tsp of salt, and apple cider vinegar. This will take about 7-8 minutes. Whir until very smooth.Add the rest of the almonds, 1/4 c at a time, waiting until they are finely ground and fully incorporated more»