Start by making the macadamia ricotta cheese for this delicious open-faced sandwich:
1. 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
2. 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
3. taste and adjust salt, vinegar, or lemon as necessary
4. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.
Next, prepare the toast and add the chilled macadamia ricotta:
1. remove macadamia ricotta from the fridge and set aside
2. top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt
3. cut the toast in half and serve
4. enjoy!
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Source: Lindsey Love
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