Step 1

If roasting vegetables, preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or use more baking sheets if making a larger batch.

Step 2

Once preheated, add carrots and beets to the baking sheet and drizzle with oil (or water), salt, and pepper. Toss to combine, and arrange in a single layer. Bake for 17-22 minutes or until slightly golden brown and tender.

Step 3

In the meantime, make your "cheese." Add macadamia nuts to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, sea salt, and lesser amount of water (1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.

Step 4

Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. Blend again to combine. If adding herbs, add at this time.

Step 5

At this point, the "cheese" is ready to eat! But it's better after chilling. Transfer "cheese" to cheesecloth (or a thin, clean towel) and rest over a fine mesh strainer set over a mixing bowl. Twist the top of the cheesecloth so it forms a loose ball. Refrigerate for at least 15 minutes, up to 24-36 hours. The longer it chills, the firmer the "cheese" will become.

Step 6

Once vegetables are roasted, assemble crudité platter with macadamia "cheese," vegetables, hummus (optional), and any other desired sides. I personally loved the roasted vegetables with a drizzle of tahini and maple syrup then dipped in the nut cheese - swoon!

Step 7

Best when fresh. Store leftover nut "cheese" in the refrigerator for up to 10 days. Serves 2 as an entrée, 4-6 as an appetizer.