Enjoy those summer cucumbers with a dollop of macadamia ricotta with hints of lemon and dill. So pretty and nutritious!
Author: Mary Ross Fowler | Daily Dose of Greens
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
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.
Taste ricotta and add more lemon, dill, or salt as needed.
Using a melon baller, scoop the seeds out of the top halves of the cucumber slices to create small bowls (see photo).
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/