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As I have been experiencing some personal health problems I am now on a raw foods body 

cleans. Living on only raw foods can be challenging but I am rising to the occasion with 

the help of the Uncook Book called RAW by Juliano



This recipe though called ricotta is great to spread on crackers, use as a sandwich 

spread or dip raw veggies in.



Welcome to my world!



BrightSpirit







Raw Ricotta Cheese



By Juliano, Raw: The Uncook Book





To make this cheese you can use any single nut or a combination of your favorites. I find 

soaked walnuts and unsoaked pine nuts make the creamiest texture





Servings: 3 cups



1 cup 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 tbsp Garlic



3 tbsp Fresh-squeezed lemon juice



1/2 tsp Peppercorns



1 tbsp Nama Shoyu





Preparation



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 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.







This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724