Macadam cheese

1 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 cup macadamia nuts 130 g
1 cup cashews 140 g
1/4 onions 50 g
1 tsp salt 5 g
1 tsp lemon juice, freshly squeezed 1/4 lemon
2 tbsp extra virgin olive oil 30 mL
1/2 tbsp miso (fermented soybean paste) 7 g
1 3/4 tsp dry yeast 7 g

Before you start

A blender or food processor will be very useful to purée the nuts.

Method

  1. Soak nuts in 4 cups (1 L) of water at room temperature for one hour. Drain and rinse.
  2. Put all the ingredients in the Vitamix (high speed blender), or in the food processor, and purée until smooth with food pusher.

Observations

This cheese can be stored in the refrigerator for a few weeks.

Nutrition Facts Table

per 1 serving (30 g)

Amount

% Daily Value

Calories

140

Fat

12 g

18 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

220 mg

9 %

Carbohydrate

6 g

2 %

Fibre

1 g

4 %

Sugars

1 g

Net Carbs

5 g

Protein

3 g

Vitamin A

0 %

Vitamin C

1 %

Calcium

1 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 0
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Sauces & Dips

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