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Macadamia cheese Christmas canapes

These Christmas classics are ideal for when friends and family drop in for a Christmas drink (or two!), but with macadamia cheese as a base, you can add any topping you like. It’s particularly good for creating delicious vegan nibbles.
Servings 8 of each
Course Canapés
Preference Dairy Free, Vegan
Perfect for Entertaining
Skill level Confident


Macadamia cheese

  • 1 1/2 cups macadamias
  • 1 1/2 cups water
  • 1/3 cup lemon juice
  • 2 tbsp olive oil
  • 1 tsp salt

Toasted Lebanese bread

  • 4 Lebanese bread large
  • 1/4 cup olive oil
  • 2 tbsp black sesame seeds

Smoked salmon topping

  • 1 tbsp dill finely chopped
  • 1/3 cup macadamia cheese
  • 3 slices smoked salmon each cut into 3 strips
  • 2 tbsp trout or salmon roe
  • 1/4 cup micro sprouts

Fig topping

  • 2 tbsp balsamic vinegar
  • 1 tbsp caster sugar
  • 1/3 cup macadamia cheese
  • 2 fresh figs quartered

Pesto and dried tomato topping

  • 1 1/2 cups basil leaves
  • 1/4 cup macadamias
  • 1 clove garlic large
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1/3 cup macadamia cheese
  • 8 small roasted tomatoes or 4 sundried or dried tomatoes, halved


Macadamia cheese

  • Blend the macadamias and water at high speed for 2-3 minutes. Place the mixture in a nut bag and squeeze out the excess moisture.* Place the nut mixture in a food processor with the lemon juice, olive oil and salt and blend thoroughly until mixture is combined. Line a colander or sieve with cheesecloth and place the mixture in it. Set the colander over a bowl and fold the muslin over the top of the mixture to cover. Place in the fridge and allow to drain for 24-48 hours. Remove the cheese from the muslin and store in a bowl, covered, in the fridge for up to 1 week.

Toasted Lebanese bread

  • Preheat oven to 180°C. Line a large baking sheet with baking paper. Cut each Lebanese bread in half to form 2 semi-circles, then cut each semi-circle into 4 strips, 3-4 cm wide, discarding the end pieces. Brush the top of each piece with olive oil, sprinkle evenly with black sesame seeds and place on the baking tray. Bake for 7-10 minutes, until crisp, taking care not to overcook.

Smoked salmon topping

  • Stir the dill into the macadamia cheese. Spread about 2 teaspoons onto each crisp Lebanese bread and top with a piece of salmon, a half a teaspoon of roe and a sprinkling of micro sprouts.

Fig topping

  • Place the vinegar and sugar in a small saucepan and stir over a medium heat until the mixture begins to boil. Boil for 3-5 minutes, until it thickens to a syrup. Spread about 2 teaspoons of cheese onto crisp Lebanese bread, top with a fig quarter and drizzle with a little balsamic reduction.

Pesto and dried tomato topping

  • Place the basil leaves, macadamias, garlic, olive oil and lemon juice in the bowl of a small food processor and process to combine. Season to taste with salt. Spread about 2 teaspoons of cheese onto crisp Lebanese bread and top with a little pesto and a dried tomato.


*You can keep this liquid and use it in a recipe that requires macadamia milk


Calories: 435kcalCarbohydrates: 21gProtein: 7gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 28gCholesterol: 15mgSodium: 467mgPotassium: 223mgFiber: 4gSugar: 6gVitamin A: 282IUVitamin C: 6mgCalcium: 80mgIron: 2mg

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