Raise your hand if you miss cheese!

　　

Ingredients

Makes 1 1/2 cups

　　2 cups raw macadamia nuts

　　1 teaspoon kosher salt

　　Juice from 1/2 medium lemon (about 1 tablespoon)

　　1/2 cup water

　　

DO THIS:

Step 1

In a food processor or a high powered blender, purée the ingredients together until smooth.

　　

Step 2

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!

Step 3

Amplify the color and flavor by mixing in 1/4 teaspoon of smoked paprika. Or add minced sundried tomatoes and fresh basil.

　　Cooks' Note

　　This "ricotta" will keep for up to a week in an airtight container in the fridge.

　　Reprinted with permission from Nom Nom Paleo: Food for Humans by Michelle Tam + Henry Fong. Nom Nom Paleo copyright © 2013 Michelle Tam & Henry Fong. Published by Andrews McMeel Publishing, LLC.