To all those people who say raw food is dull and repetitive and always the same, I say ‘Ha!’. Check out the colors on these tiny and adorable appetizer bites! The crunchy texture of the squash, combined with the creaminess of the ‘cheese’, tangy lemon and ass kicking chili, is anything but bland and boring and the same. It’s fresh and soft and vibrant and filling and addictive and good for you.
Have you ever tried to make nut cheese? I was a bit reluctant before my first attempt, thinking that no way it would taste the same as ‘regular’ cheese. Yup, I didn’t even think, not even for a second, that it might (just might) taste better in some instances. But it can. It does. This soft macadamia nut cheese is perfectly creamy and cheesy and goes well not only with squash. You can have it with cucumber or zucchini slices or with carrot or celery sticks. It makes for a great appetizer or afternoon snack but it can also be part of a light lunch. Oh, and it’s easy peasy to make. What else is new?
- To make ‘cheese’:
- 1.5 cups macadamia nuts (about 180gr)
- 1/3 cup water
- 5 TBSP lemon juice
- 1 small garlic clove
- about 1/2 tsp of your favorite dry herbs (thyme, oregano, rosemary, dill go very well in this)
- sea salt, to taste
- black pepper, to taste
- chili flakes, to taste
- To serve: yellow squash slices or cucumber or zucchini, lemon, fresh herbs (like parsley or basil), chili (optional), pepitas
- Add all ingredients for the ‘cheese’ to a powerful blender and whiz for few seconds until you get a thick, creamy, smooth mix.
- Cut your yellow squash into thin slices and add about 1/2 tsp of soft ‘cheese’ on top of each (this really depends on the size of your squash slice – mine were small).
- Sprinkle some drill (dry or fresh if you have), chili flakes, top with fresh herbs and pepitas and serve right away.