I love it when a plan comes together!
I’m going through my pantry, trying to get creative with what I have on hand and this delicious combo was born! The inspiration started with macadamia nuts that transformed in to a luscious savory/zesty cheese just begging to be paired with something.
Macadamia Cheese Recipe
- ¾ cup raw macadamia nuts, soaked 4-8 hrs
- ¾ cup water
- 2 teaspoons lemon juice
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
Add all the ingredients to a tall container or cup and using an immersion/hand blender, blend until smooth. You could double the recipe so the volume is enough to blend in a regular blender. (It’s so good, you’ll definitely want more so double it without fear).
Cover your macadamia cheese and let it sit 4-8 hrs at room temp to ferment a bit. It adds to the zesty flavor, but this is optional as the taste is awesome either way.
Fresh bell pepper and even tomatoes highlight this flavorful sandwich creation! But the real star is this flatbread!
Onion Flatbread Recipe
- 2 c water
- 1 & 1/4 c sunflower seeds, soaked
- 1/2 c golden flax, whole
- 1/2 c golden flax, ground
- 1 medium sweet onion, sliced thin (& mixed in separate bowl with 1 tsp lemon juice, 1 Tbs olive oil, & 1 Tbs coconut aminos)
- 3-4 dates
- 1/2 tsp salt
- 1/4 tsp coriander powder
How to: To your blender add 3/4 c of the sunflower seeds, ground flax, dates, salt, coriander & water. Blend until smooth. Then add remaining ingredients & pulse to combine. Spread on parchment paper lined dehydrator trays & score to desired size flatbread squares. Dehydrate at 115°f about 8-10 hrs. Done when dry yet pliable.
To assemble the sandwich, spread the macadamia cheese on the onion flatbread and pile high with sliced bell pepper, tomato, and lots of fresh sprouts. This sandwich is gourmet, savory, and my absolute favorite right now!
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