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Raw Macadamia Nut Cheese Spread

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    This quick and easy cheese has the taste and texture of ricotta. Flavouring the cheese makes it perfect as a spread on sandwiches or as a dip for vegetables or fruits. Nutritional yeast adds an extra-cheesy taste.

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    Nut Cheese2 cups (500 mL) raw, unsalted macadamia nuts*3/4 cup (180 mL) water1 tsp (5 mL) salt1 Tbsp (15 mL) lemon juice2 tsp (10 mL) nutritional yeast (optional)

    Savoury Spread or Dip1 recipe nut cheese (see recipe above)2 garlic cloves, minced1 tsp (5 mL) finely grated lemon zest1 tsp (5 mL) Italian herb blend1/8 tsp (0.5 mL) freshly ground black pepper

    Sweet Spread or Dip1 recipe nut cheese (see recipe above)1 Tbsp (15 mL) maple syrup or agave nectar1 tsp (5 mL) finely grated orange zestPinch ground cinnamon2 tsp (10 mL) cocoa powder (optional)

    *Raw, unsalted cashews or blanched almonds can also be used.

    Soak nuts in 2 cups (500 mL) water for 8 to 24 hours.

    Drain and rinse nuts under cold water. Place nuts and water in blender and process, scraping down the sides as needed, until you have a smooth, thick paste. Be patient—this may take awhile, depending on how powerful your blender is. Blend in salt, lemon juice, and nutritional yeast (if using).

    Make nut cheese savoury or sweet by adding suggested ingredients and blending until well incorporated.

    Macadamia nut cheese can be stored in an airtight container in the refrigerator for up to 1 week.

    Makes about 2 cups (500 mL).

    Each plain 2 Tbsp (30 mL) serving contains:123 calories; 2 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 3 g carbohydrates; 2 g fibre; 147 mg sodium

    Source: "Cheese Please," alive #347, September 2011

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    Raw Macadamia Nut Cheese Spread

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