After chatting to one of my sisters about cheese and the allergies her son has, I’ve decide to whip up a couple of cheese recipes that are dairy free, soy free and have no garlic. I am not an expert on Fructose ‘yet’ but it appears that citrus fruits are ok for fructose intolerant people.
This cheese is quite bland so you can add whatever herbs and spices you like to it. Use it as a spread or a dip or add to any recipe you would normally use Ricotta in.
1 cup macadamia nuts
1 cup almonds
juice of 1/2 lemon
1/4 cup freshly squeezed orange juice
1/4 cup water
Put nuts, lemon and orange juice, and 1/4 cup water into a food processor. Blend until creamy and ricotta like.
Use immediately or cover and keep refrigerated for up to 4 days.
I also have ‘rejuvelac’ in the making so that I can make Grezzo Cheese – can’t wait… I’ll tell you more about it in a few days time when it is ‘ready’! Apparently those who eat this cheese simply can’t believe that it’s dairy-free, soy-free raw vegan cheese…
Giving credit where credit is due…
Thanks Alissa for another great recipe!