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.
5 from 1 vote
Servings 8of each
Course Canapés
Preference Dairy Free, Vegan
Perfect for Entertaining
Skill level Confident
Ingredients
Macadamia cheese
1 1/2cupsmacadamias
1 1/2cupswater
1/3cuplemon juice
2tbspolive oil
1tspsalt
Toasted Lebanese bread
4Lebanese breadlarge
1/4cupolive oil
2tbspblack sesame seeds
Smoked salmon topping
1tbspdillfinely chopped
1/3cupmacadamia cheese
3slicessmoked salmoneach cut into 3 strips
2tbsptrout or salmon roe
1/4cupmicro sprouts
Fig topping
2tbspbalsamic vinegar
1tbspcaster sugar
1/3cupmacadamia cheese
2fresh figsquartered
Pesto and dried tomato topping
1 1/2cupsbasil leaves
1/4cupmacadamias
1clovegarliclarge
2tbspolive oil
1tsplemon juice
1/3cupmacadamia cheese
8small roasted tomatoesor 4 sundried or dried tomatoes, halved
Instructions
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.
Notes
*You can keep this liquid and use it in a recipe that requires macadamia milk