Lemon & Shallot Macadamia Nut Spread

Nut cheese is tasty, easy to make and protein-rich, making it a great alternative to cream cheese! Spread it on your morning toast, on your midday sandwich and afternoon crackers or pair it with your favorite fruit or veggie for an anytime treat. Try this Lemon & Shallot Macadamia Nut Spread with fresh strawberries or cucumber sticks.

This Lemon & Shallot Macadamia Nut Spread makes 3 cups. It'll take you about 1 hour 15 minutes total to create this delicious nut cheese, and it's well worth it!  


  • 19 oz macadamia nuts, soaked in water for 45 minutes and drained
  • 6 tbsp minced shallots
  • 2 tsp lemon zest, plus ¼ cup fresh lemon juice
  • 2 tsp sea salt
  • ½ tsp ground black pepper


¼ cup chopped fresh herbs of your choice (such as parsley, basil, chives), optional


ONE: To a high-powered blender or food processor, add macadamia nuts and 2 cups water and blend until smooth.

TWO: Line a small colander with cheesecloth and place over a bowl. Pour in nut miture. Wrap cheesecloth around nut mixture, twist at top and squeeze. Place a heavy item on the top to force moisture out. Allow to sit in a warm location for 1 hour.

THREE: Transfer nut mixture to a small bowl, reserving liquid, if desired. (TIP: You can use reserved liquid as a substitute for cream in coffee or tea.) Add remaining ingredients. Form into 2 logs and roll in garnish, if using.

FOUR: Refrigerate for up to 5 days or freeze for future use. (NOTE: If you plan to freeze your nut spread, do not add the fresh herbs).       

Nutrients per Serving (2 Tbsp)

Calories: 164, Total Fat: 17 g, Saturated Fat: 3 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 0 g, Carbs: 4 g, Fiber: 2 g, Sugars: 1 g, Protein: 2 g, Sodium: 162 mg, Cholesterol: 0 mg                  

Recipe courtesy of Clean Eating, June 2016

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