Macadamia Pine Nut Cheese Recipes

Steps:

• Heat the olive oil in a small pot over medium-low heat until the oil is hot but not over 230 degrees F. Remove from the heat. Add the red pepper flakes and garlic and set aside to cool and let the flavors infuse into the oil. Reserve 2 tablespoons for coating the Melba toasts and the remaining for the Roasted Parsnip Medley recipe.
• Melt the butter in a large skillet over medium-low heat. Add the macadamia nuts, panko, white pepper, and a generous pinch of salt. Let cook until the nuts and breadcrumbs have absorbed all the butter and are lightly toasted, 4 to 5 minutes, stirring frequently. Transfer to a baking sheet and let cool. Once cool, roll the goat cheese logs in the mixture, making sure they are completely coated. Place on a serving platter.
• Add the Melba toasts to a large bowl. Drizzle the reserved 2 tablespoons garlic-pepper oil and toss so all the toasts are coated with the oil. Serve on the side with the goat cheese logs.

Steps:

• Place macadamia nuts, Rejuvelac or filtered water, salt, and lemon.
• juice in blender and blend until smooth.
• Add pine nuts and blend until smooth.
• Place in a dish in dehydrator and dehydrate for 6-8 hours until it resembles cream cheese or ricotta cheese.
• Stir several times during dehydration, as a crust will form on top.