By: Susan Joy
This is the perfect replacement for a soft cheese, it’s spreadable, full of flavour and very versatile. I love Macadamia ‘cheese’ Spread on toasted Paleo bread and crackers, as a dip or as a base for flavoured dips and also to dollop on top of my baked pizzas. (As an alternative you may use cashews or a combination of the two).
Serves: 300g (1 1/4 cups) | Prep Time: 00:05 | Cooking Time: 00:00 | * Plus 1 hr soaking time
- 200g (1 1/2 cups) raw macadamia nuts, soak for 1 hour in water
- 2 Tbsp lemon juice
- 1 Tbsp nutritional yeast flakes, (aka savoury flakes)
- 1 tsp Dijon mustard
- 1/2 tsp fine sea salt
- Pinch black pepper, ground
- 1/3 cup filtered water
Add the macadamias to a bowl and cover with filtered water and allow to soak for 1 hour to soften the nuts. Use a fine metal sieve to drain the nuts and rinse well.
Transfer the drained nuts to a high-speed blender with the remaining ingredients and blend on high for 15 seconds. Scrape down the lid and sides of the jug, then continue blending on high until you have a thick and creamy consistency or to your liking.
Serve as a cheese spread in sandwiches, on toast or crackers.
Store in an airtight container in the fridge for up to 7 days.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
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