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!
Preference Dairy Free, Gluten Free, Vegan
Perfect for Entertaining
Skill level Easy
1brown onionmedium sized, thinly sliced
2tbspnutritional yeast flakes*
2tbsplemon juiceor to taste
1/4tspsaltor to taste
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.
*You can buy nutritional yeast flakes from health food stores or larger supermarkets