Macadamia Nut Ricotta Cheese

Ingredients

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

Instructions

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.