The holidays are always filled with rich cheesy dishes and toppings.  What if I told you that you could enjoys a raw, deelish, creamy ricotta style spread that is vegan?  This tastes great in lasagna or other layered dishes which are usually made with ricotta or cottage cheese; great for dipping and sandwich wraps; fun spread for sushi rolls; a fun addition to soup and also can be used to replace other cheese mixtures in recipes….

Don’t be afraid of the fats in this recipe – they are raw, soaked/sprouted (losing up to 50% of the fat) and good for you.  Don’t forget “The good fats help to flush out the bad fats”.

Ingredients:

• 1 cup Light coconut milk
• 2 cups raw macadamia nuts or walnuts, soaked 8 hrs
• ½ cup raw pine nuts, soaked 8 hrs
• ½ cup raw sunflower seeds, soaked 4-6 hours
• 1/4 cup parsley
• ¼ cup green olives
• ¼ cup miso
• 2 garlic cloves
• 1-2 Tbsp lemon juice
• 2 dashes cayenne pepper
• 1 Tbsp  Coconut Aminos or Nama Shoyu 
• 1-2 squirts of agave or honey
• Celtic Sea Salt to taste

Directions:

1. Place all of the nuts and seeds in a food processor and puree for about 30 seconds. 
2. Add the remaining ingredients to the nut mixture and process until smooth.  Enjoy!

*Yield:  3-4 cups

Related posts:

1. My 3 Staples: Raw Sunflower, Cashew Dill & Almond Dip!
2. Dressings that make the Salad!
3. Raw Cauliflower Almond Loaf topped with Cheesy Nut Sauce
4. Nutty Veggie Burger & Raw Southwest Veggie Burger
5. Healthy Mac & Cheese, Grilled Cheese & Potato Enchiladas!