Minute Macadamia Cheese + Vegan Crudité!

ROASTED VEGETABLES – 4 medium whole carrots (tops removed, cut in thirds, large portions halved // organic when possible) – 2 medium beets (carefully sliced into 1/4-inch rounds // organic when possible) – 1 Tbsp avocado oil (or sub water) – 1 healthy pinch each sea salt + black pepper


oss to mix, then put in a single layer. Bake for 17 to 22 minutes, or until soft and slightly golden brown.

While you wait, make your "cheese." Add macadamia nuts, lemon juice, nutritional yeast, garlic powder, sea salt, and a smaller amount of water

Blend or mix, scraping down the sides as needed. After that, slowly add more water.

I can use a blender instead of a food processor to get the same thickness.

The roasted veggies with tahini and maple syrup on top were my favourite. I also loved dipping them in the nut cheese.

You can keep extra nut "cheese" in the fridge for up to 10 days. Two people as a main dish, four to six as an appetiser.