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Raw: The UNcook Book Publisher: HarperCollins Publishers © 1999 by Juliano Brotman and Erika Lenkert ISBN: 0060392622

Reprinted with permission from the author, Juliano Brotman.

RAW Ricotta Cheese (p. 255)
Makes 3 cups

To make this cheese you can use any single nut or a combination of your favorites. I find soaked walnuts and un-soaked pine nuts make the creamiest texture.

Ingredients

• 1 cup of coconut water (from 1 coconut), Seaweed Water,
  vegetable broth, filtered water, or fresh-squeezed orange juice
• 2 cups raw walnuts
• 1 cup raw pine nuts
• filtered water for soaking nuts
• 1/2 cup fresh parsley, chopped
• 1/4 cup black miso
• 1 tablespoon garlic
• 3 tablespoons fresh-squeezed lemon juice
• 1/2 teaspoon peppercorns
• 1 tablespoon Nama Shoyu

Directions

Soak walnuts and pine nuts in water for 4 to 8 hours. Drain nuts and place them in a blender with the parsley, miso, garlic, lemon juice, peppercorns, and Nama Shoyu. Blend, adding only enough liquid (coconut water, Seaweed Water, vegetable broth, filtered water, or orange juice) to allow the mixture to turn over; use a rubber scraper to scrape the sides and keep the cheese turning over while blending. The cheese keeps 1 to 2 days in the refrigerator.