Macadamia Nut Ricotta

1c Macadamia Nuts 

Juice from 1/2 lemon +

1/2t Xanthan Gum

Herbs as desired

Submerge nuts in 2c water overnight. Puree in blender. Place strainer over bowl, line strainer with linen napkin or cheese cloth. Pour thick slurry into strainer and let sit, separating out nut milk from nut meat. Use spatula to move nut meat around helping to drain the milk. 

Remove from strainer scraping the cloth. Stir in xanthin gum, watching it thicken (takes a couple minutes). Add more if needed in 1/8t increments. Mix in fresh herbs, sun dried tomatoes, garlic, or whatever else you may desire. 

Use nut milk as desired.