This is the perfect meal or appetizer for things like BBQs, picnics, and happy hours. I think it’s a good amount for 4-6 people as a snack. Or two people could easily split this as a meal and be very satisfied.

5-Minute Macadamia Cheese + Vegan Crudité

Ingredients

ROASTED VEGETABLES

• 4 medium whole carrots (tops removed, cut in thirds, large portions halved // organic when possible)
• 2 medium beets (carefully sliced into 1/4-inch rounds // organic when possible)
• 1 Tbsp avocado oil (or sub water)
• 1 healthy pinch each sea salt + black pepper

CHEESE*

• 1 1/4 cup raw macadamia nuts (or cashews // soaked for 1 hour in hot water)
• 2 Tbsp lemon juice
• 2 Tbsp nutritional yeast, plus more to taste
• 1/2 tsp garlic powder
• 1/4 tsp sea salt (plus more to taste)
• 1/4 - 1/2 cup water
• 1/4 cup fresh chopped parsley or cilantro (optional)

CRUDITE

• 5-7 medium radishes (organic when possible // halved or sliced)
• 1/2 medium cucumber (sliced into thin rounds // organic when possible)
• Sprouted or roasted nuts (optional)
• Hummus (DIY or store-bought) or baba ganoush (DIYor store-bought) (optional)
• Gluten-free crackers (I also like Mary’s Gone Crackers brand)

Instructions

• 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.
• 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.
• 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.
• 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.
• 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.
• 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!
• 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.

https://minimalistbaker.com/5-minute-macadamia-cheese-vegan-crudite/