Recipe - Tomato Toast With Macadamia Ricotta Will Help You Stay Healthy

Being gluten and dairy free is hard. After a while it gets easier as you figure out what you can eat, but still it’s hard. What I miss most is cheese, like real cheese. All the cheese substitutes are never quite the same as real cheese. Some taste too sour, some are too tangy. I can never find one that gets the flavor right.

If you’re like me I have good news for you.

This recipe for ricotta tastes just like it. And it’s simple to make as well. This recipe for tomato toast with macadamia ricotta makes you feel like a pro chef or like you just ate at a five star restaurant. And this black salt adds that perfect hint of savory.

To make it is simple, it requires a few ingredients but that’s what makes the cheese taste like cheese. First you drain the macadamia nuts and put them in the blender with all the other ingredients and blend it until it’s nice and fluffy. Then you seal it up in an airtight container and keep it in the fridge until ready to use.

When you’re ready to make the tomato toast you pull out your remade cheese. Pick your favorite type of tomato and slice it up. Then toast the bread of your choice. And now we put it all together. Spread some of your amazing cheese onto the toast, pile on some tomatoes, and top with the shiso (or basil if you don’t have shiso), and sprinkle with the black salt.

Ingredients

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
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 or other herbs like cilantro or basil
a few pinches black lava salt (or large grain pink sea salt)

Method

* 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.