optional: 1/4 cup (5 g) fresh chopped parsley or c
5-7 radishes (organic when possible);
halved or sliced
1/2 cucumber, sliced into thin rounds (organic when po
optional: Sprouted or roasted nuts
optional: hummus (DIY or store-bought) or baba gan
Gluten-free crackers (I also like Mary’s Gone Crac
If roasting vegetables;
preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
add carrots and beets to the baking sheet and drizzle with oil (or water), salt, and pepper. Toss to combine, and arrange in a single layer. Bake for 17-22 minutes or until slightly golden brown and tender.
In the meantime;
make your "cheese." Add macadamia nuts to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, sea salt, and 1/4 cup (60 ml) water. Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) a
Taste and adjust flavor as needed;
adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. Blend again to combine. If adding herbs, add at this time.
At this point;
the "cheese" is ready to eat! But it's better after chilling. Transfer "cheese" to cheesecloth (or a thin, clean towel) and rest over a fine mesh strainer set over a mixing bowl. Twist the top of the cheesecloth so it forms a loose ball. Refrigerate for at
Once vegetables are roasted;
assemble crudité platter with macadamia "cheese," vegetables, hummus (optional), and any other desired sides. I personally loved the roasted vegetables with a drizzle of tahini and maple syrup then dipped in the nut cheese - swoon!
Best when fresh. Store leftover nut "cheese" in th;
4-6 as an appetizer.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.