Macadamia 'Cheeze' Spread

Macadamia 'Cheeze' Spread

  • Serves: 300g (1 1/4 cups)
  • Prep Time: 00:05
  • Cooking Time: 00:00
  • * Plus 1 hr soaking time
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This is the perfect replacement for a soft cheese; it's spreadable, full of flavour and very versatile. I love Macadamia 'Cheeze' 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).

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 200g (1 1/2 cups) raw macadamia nuts, soak for 1 hour in water
  • 2 Tbsp lemon juice
  • 2 Tbsp nutritional yeast flakes, (aka savoury flakes)
  • 1 tsp Dijon mustard
  • 1/2 tsp fine sea salt, or to taste
  • 1/8 - 1/4 tsp black pepper, ground
  • 1/3 cup filtered water

Directions

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.

macadamia nuts

The Macadamia tree is indigenous to Australia. Macadamias are full of heart healthy fats, they have more omega 3 fats than any other nut. There is no need to soak macadamias. They make a very creamy delicious dairy free milk.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

nutritional yeast flakes

Also know as Savoury Yeast Flakes. It’s a fermented and deactivated yeast, which means it isn’t going to grow (and has nothing to do with brewer’s yeast or bakers’ yeast). It has a creamy cheesy flavour and I’ve used it in a few recipes to create a cheese flavour. Vegans use it as a condiment and a cheese substitute, and to also add additional protein and vitamins to their diet (it’s a complete protein). Nutritional yeast flakes are free from sugar, dairy, grains and gluten. Do not confuse it with yeast extract (MSG). Purchase from health food stores or in the health food aisle of supermarkets.

Dijon mustard

Mustard is a condiment made from various varieties of seeds from the mustard plants (white or yellow mustard, brown or Indian mustard and black mustard). The seeds are ground to make different kinds of mustard. Dijon mustard is made when ground into a paste with added ingredients like water, salt, lemon juice and flavours and spices. It is a much milder mustard and is excellent to add to sauces and dressing.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.