This is a very rich, very delicious dairy-free dip or spread that functions a bit like a spreadable cheese. It is similar in texture to ricotta. The original recipe is from The Dairy-Free and Gluten-Free Kitchen by Denise Jardine. I have found this cookbook to be very helpful on our Elimination Diet journey. I would highly recommend it.
My modified version appears below:
2 C. raw macadamia nuts (not dry roasted)
1/4 C. raw pine nuts
1/2 C. filtered water (or 3/4 C. water for a softer cheese)
Juice of 1 lime, freshly squeezed
1/2 tsp. onion powder
1/2 tsp. sea salt
1) Combine the above ingredients in a food processor and process the mixture, scraping down the sides of the food processor with a rubber spatula as needed.
2) Puree until smooth and creamy, about 4 minutes.
3) Use immediately or store in an airtight glass container in the refrigerator for up to 2 days.
4) For longer storage, divide into portion sizes, wrap in plastic wrap, and freeze for up to 1 week.
NOTE: I didn't have raw macadamias so I used dry roasted ones. It worked fine.
Also, the original recipe called for lemon instead of lime, and for an additional 2 Tbsp. apple cider vinegar. We couldn't have that, so I left out the vinegar and used the juice of one entire lime instead.
My modified version appears below:
2 C. raw macadamia nuts (not dry roasted)
1/4 C. raw pine nuts
1/2 C. filtered water (or 3/4 C. water for a softer cheese)
Juice of 1 lime, freshly squeezed
1/2 tsp. onion powder
1/2 tsp. sea salt
1) Combine the above ingredients in a food processor and process the mixture, scraping down the sides of the food processor with a rubber spatula as needed.
2) Puree until smooth and creamy, about 4 minutes.
3) Use immediately or store in an airtight glass container in the refrigerator for up to 2 days.
4) For longer storage, divide into portion sizes, wrap in plastic wrap, and freeze for up to 1 week.
NOTE: I didn't have raw macadamias so I used dry roasted ones. It worked fine.
Also, the original recipe called for lemon instead of lime, and for an additional 2 Tbsp. apple cider vinegar. We couldn't have that, so I left out the vinegar and used the juice of one entire lime instead.
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