As promised, here is the recipe for the vegan cheese spread pictured with the Walnut Sun-Dried Tomato Olive Crackers. Macadamia nuts are my favorite nuts to make these quick “cheese” spreads. If you soak them and add a little lemon juice with your other spices, you get a light textured (like ricotta) tasty spread that is very quick to do.

PRINT THIS Macadamia Sun-Dried Tomato Vegan Cheese Spread MAKES 1 CUP 1 cup macadamia nuts, soaked overnight, drained and rinsed

1/2 lemon, juice from

1/2 cup sun-dried tomatoes, softened and chopped

1 1/2 teaspoon Italian herbs (I use a blend from Penzeys)

Himalayan salt and pepper to taste Place macadamia nuts in food processor and pulse until a texture resembling ricotta cheese is achieved. Do not over process. Remove to bowl and stir in remaining ingredients. You can shape into a round and dehydrate overnight if you wish to add a “rind”