Macadamia Nut Ricotta Cheese


Grab a napkin and sample some bites at Cara’s Cravings Clean Eating Cocktail Party 2012! I have shared this Macadamia Nut Ricotta cheese recipe over at Cara’s Cravings as well as right down below. Paired with your favorite gluten-free cracker, this macadamia nut “cheese” spread makes the perfect base for all kinds of toppings—sweet, savory or both.

Macadamia Nut Ricotta Cheese

Macadamia Nut Ricotta Cheese


  • 1-1/2 cups raw, unsalted macadamia nuts
  • 1/2 cups water
  • 1/2 teaspoon salt
  • 1 small clove garlic


  1. In high-powered blender container combine all ingredients.
  2. Cover; blend on high 1-2 minutes or until super smooth.
  3. Stop blender and use a rubber spatula to scrape down sides as needed.
  4. Keeps for up to 3 days in a tightly covered container in refrigerator.
  5. Once you’ve made the Mac Ricotta, you can easily pipe it on to crackers or cucumber rounds. Simply make a makeshift piping bag by filling a zip top bag with the ricotta mixture. Snip off one corner and pipe. Top with your favorite toppings.

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1 comment

Cara November 7, 2012 - 4:28 pm

Lexie, thank you for this beautiful recipe and helping to "spread" the clean eating love!


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