This simple spread tastes as beautiful as it looks. The macadamias impart a nutritious creaminess that is best enjoyed alongside crispy vegetables and crackers on a nibbles platter. Just remember to soak the macadamias the night before!
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Course Canapés
Preference Dairy Free, Gluten Free, Vegan
Perfect for Entertaining
Skill level Easy
Ingredients
1cupmacadamias
2cupswater
2beetrootsmedium sized
1tbspoil
1brown onionmedium sized, thinly sliced
2tbspnutritional yeast flakes*
1/4cupwater
2tbsplemon juiceor to taste
1small clovegarlic
1/4tspsaltor to taste
Instructions
Place the macadamias in a bowl and cover with water. Allow to stand for 7-12 hours. Rinse and drain in a colander and set aside.
Preheat oven to 180C. Wrap the beetroots individually in aluminium foil and bake for 30-40 minutes, until a skewer inserted in the middle meets with no resistance. Allow to cool slightly before peeling. Set aside.
Heat the oil in a heavy based frying pan over medium heat. Add the onion, reduce the heat and cook slowly, stirring occasionally for 7-10 minutes, until it is soft and slightly caramelised.
Combine the macadamias, onion and remaining ingredients in the bowl of a food processor or a blender and process until smooth. Season to taste with extra salt if desired.
Serve immediately or store in a clean jar in the fridge for up to a week.
Notes
*You can buy nutritional yeast flakes from health food stores or larger supermarkets