As promised, here is the recipe for the cheese spread pictured with the Walnut Sun-Dried Tomato Olive Crackers. Macadamia nuts are my favorite nuts to make these quick “cheese” spreads. If you soak them and add a little lemon juice with your other spices, you get a light textured (like ricotta) tasty spread that is very quick to do.
Macadamia Sun-Dried Tomato “Cheese” Spread
- 1 cup macadamia nuts, soaked overnight, drained and rinsed
- 1/2 lemon, juice from
- 1/2 cup sun-dried tomatoes, softened and chopped
- 1 1/2 teaspoon Italian herbs (I use a blend from Penzeys)
- Himalayan salt and pepper to taste
1. Place macadamia nuts in food processor and pulse until a texture resembling ricotta cheese is achieved. Do not over process.
2. Remove to bowl and stir in remaining ingredients.
3. You can shape into a round and dehydrate overnight if you wish to add a “rind”
{ 6 comments… read them below or add one }
Wow, that looks absolutely divine, Susan. Love the simplicity of the recipe. As always, thanks for the raw inspiration.
What would be the best nut to substitute for the macadamias?
I would check out some of the other nut cheeses. Every nut reacts differently so it would make sense to find a recipe made from another nut and use these spices instead.
Yummy! This looks so good. Nice presentation too.
xo
Eco Mama
Thanks so much for sharing this!
Hi Susan,
Just wanted to let you know we tried this recipe and put it into sliced cucumber bowls. SO yummy, it was a hit at our Easter dinner gathering! Thanks for sharing and being a part of our celebration…in a sense.
xo