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Macadamia/Cashew Nut Feta (make one day ahead for best result)(will last several weeks in fridge)


2 c. macadamia nuts (pre-soaked for 2 hours)
2 c. cashew nuts (pre-soaked for 2 hours)
1/4 c. fresh lemon juice
1/4 c. chickpea miso (can be found in refrigerated section of store)
1 1/2 t. H. sea salt
1/8 t. Natren Mega Dophilus
1/2 c. or more of water as needed to blend


Blend all ingredients until completely smooth and creamy
Pour mixture into nut milk bag over bowl
Tie bag off and hang over bowl at least 24 hours and up to a week


Basil Glaze (will last a few weeks in fridge)


One bunch of basil, flower buds removed (should fill blender when loosely packed)
1/3 c. cold-pressed olive oil (or avocado)
3 T. fresh lemon juice (roll lemon firmly on cutting board beforehand to get more juice)
dash of H. sea salt
dash of pepper


Blend all ingredients


Slice tomatoes into thick slices (approx 3/4” thick)
Place slice on plate
Layer with cheese
Drizzle glaze over top
Repeat twice
 

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That sounds soooo good!! Mahalo for sharing your new foods with us!!
 
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