Tomato & Macadamia Ricotta Toast


macadamia ricotta

  • 1 cup soaked raw macadamia nuts, drained and rinsed

  • 1 1/2 tablespoons nutritional yeast

  • 2 teaspoons apple cider vinegar

  • 1 1/2 teaspoon fresh lemon juice

  • 2 teaspoons white mellow miso paste

  • 2 small cloves garlic

  • 8-10 tablespoons filtered water

  • 1/4 teaspoon fine grain sea salt

tomato toasts

  • whole grain gluten-free bread (or bread of choice), toasted

  • 1/2 pound tomatoes (see notes), sliced with 1/4" thickness

  • 1/2 cup macadamia ricotta

  • 1/4 cup julienned shiso or other herbs like cilantro or basil

  • a few pinches black lava salt (or large grain pink sea salt)


macadamia ricotta

  • drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.

    Note: You can keep this in the fridge and use as spread for next day or for other meals (high in fat)


  • remove macadamia ricotta from the fridge and set aside,

  • top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.

Serving notes:

  1. makes 6 servings.

  2. 1 serving would be 1 slice of toast with spread. Add one egg or leave as is for vegan option.