macadamia ricotta
1 cup soaked raw macadamia nuts, drained and rinsed
1 1/2 tablespoons nutritional yeast
2 teaspoons apple cider vinegar
1 1/2 teaspoon fresh lemon juice
2 teaspoons white mellow miso paste
2 small cloves garlic
8-10 tablespoons filtered water
1/4 teaspoon fine grain sea salt
tomato toasts
6-8 slices whole grain gluten-free bread (or bread of choice), toasted
1/2 pound tomatoes (see notes), sliced with 1/4" thickness
1/2 cup macadamia ricotta
1/4 cup julienned shiso
a few pinches black lava salt (or large grain sea salt)
macadamia ricotta
drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.
toasts
remove macadamia ricotta from the fridge and set aside,
top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.
enjoy!
