Cucumber Bites with Lemon Dill Ricotta
 
Prep time
Total time
 
Enjoy those summer cucumbers with a dollop of macadamia ricotta with hints of lemon and dill. So pretty and nutritious!
Author:
Recipe type: Appetizer
Cuisine: Raw Vegan
Serves: 2-4
Ingredients
  • 2-4 medium cucumbers, sliced ½-inch thick
  • 1¼ cup raw macadamia nuts, soaked 2+ hrs, drained
  • 1 lemon
  • 3 T. water
  • ½ t. sea salt
  • 1 T. nutritional yeast
  • 4+ sprigs fresh dill, plus more for garnish
Instructions
  1. In a food processor, combine macadamia nuts, water, salt, nutritional yeast, dill, and the juice of half of the lemon. Pulse and scrape down the sides until a uniform ricotta-like texture is achieved. Add more water if mixture is too dry.
  2. Taste ricotta and add more lemon, dill, or salt as needed.
  3. Using a melon baller, scoop the seeds out of the top halves of the cucumber slices to create small bowls (see photo).
  4. Using the melon baller or a small spoon, scoop generous portions of ricotta into each cucumber bowl. Top each cucumber bite with a sprig of dill, then plate and serve!
Notes
The leftover ricotta will keep in an air-tight container in the fridge about one week. It's also great on salads or used as a dip!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/07/21/cucumber-bites-lemon-dill-ricotta/