Recipe

Spaghetti Bolognese 🍝 W/ Macadamia Ricotta #rawvegan

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Spaghetti Bolognese 🍝 w/ Macadamia Ricotta #rawvegan

Makes 4 servings

FOR THE NOODLES:
Spiralize 3-4 yellow or green courgettes

FOR THE MARINARA SAUCE:
1.5 cup of sun-dried tomatoes (soaked 2HRs or more)
2 dates, pitted
2 cloves garlic
4 tomatoes
1 tbsp Italian herb mix
2.5 tbsp olive oil
1 tbsp lemon juice

FOR THE MINCED WALNUT MEAT:
1 cup walnuts, soaked 1 HR or more
1/2 cup sun-dried tomatoes, soaked 1 HR or more
1 tbsp fermented coconut sap or coconut aminos
1tsp lemon juice

FOR THE MACADAMIA RICOTTA:
This cheeze is fermented, but trust me it’s worth the extra effort

1 cup macadamias (soaked 8HRS)
1/2 cup water or a lil more
1/2 tsp probiotics

1. Blend all ingredients in a high-speed blender until smooth

2. Place the mixture into a cheesecloth and wring out all excess water. Then put it in a strainer with a weight on top so that any extra water and drip off

3. Leave to culture for at least 24 HRS but not more than 36 HRS

4. After at least 24 HRs mix in salt, onion powder, garlic powder and garlic granules to taste

5. The cheese is now ready and can be stored in a sealed container for up to a few weeks

Sprinkle some chili flakes 🌢️ and garlic granules overtop the bolognese for an extra kick!

Enjoy! πŸ€—β™₯️✨