Place 1 ½ cups raw macadamia nuts in a quart jar and fill it with water. Soak overnight for up to 24 hours in the refrigerator.
Make ricotta
Rinse and drain nuts well. Place in a Vitamix with ¾ cup water less one tablespoon, ¼ tsp. quality sea salt , ¼ tsp. nutmeg, and 1 ½ tsp. fresh lemon juice. Measure water carefully, and don't add too much.
Turn Vitamix on to medium-low speed and grind briefly until nuts are a uniform coarse meal.
Turn Vitamix up to the highest speed and use the tamper to assist with blending. Blend until the mixture is fluffy, creamy, and smooth but still has a bit of fine-grain like traditional ricotta cheese.
Likely the mixture will be slightly warm at this point. Don't blend past a lukewarm temperature, and keep a bit of fine grain in the cheese rather than blending perfectly smooth.
Your ricotta is ready to eat as is or use in any recipe you like.
Store
Store freshly made ricotta in the refrigerator for 3 days or freeze for up to three months.
Notes
Flavoring macadamia ricottaSavory dishes - The sea salt and pinch of nutmeg in this recipe are what make it taste so fantastic in savory dishes. Sweet recipes -If you are planning to use the ricotta exclusively for desserts, you can leave out the salt and nutmeg and have good results. Then it can be flavored with vanilla, almond extract, or sweet spices as desired.