chive and sage cheese bomb with crackers

vegan sage and chive cheese

220g macadamia nuts

100g purified coconut oil, melted

2 tbsp nutritional yeast flakes

1/2 tsp pink himalayan salt

60ml lemon juice

2 tbsp filtered water

1/2 bunch chives, chopped

1 bunch sage, leaves

crackers

130g almond meal

100g potato starch

1/2 tsp pink himalayan salt

40ml maple syrup

20ml apple cider vinegar

60g purified coconut oil/ghee

30ml egg white/or vegan option filter water

to serve

freeze dried strawberries, crushed

fresh sage leaves, chopped

edible petals

crudités

To make the cheese heat a large fry pan over medium heat. Add some extra virgin olive oil and the sage leaves. Cook for about 5 minutes or until crispy. Drain on some paper towel. Set aside to cool. Once cooled finely chop.

Place all the nuts, oil, yeast, salt, juice and water in a high-speed blender. Blend until very smooth and creamy. Pour into a ball. Add the chives and sage. Mix until combined. Mould cheese into a large ball. Place in the fridge for 3-4 hours or until set. Roll in crushed strawberries and decorate with sage and some petals to serve.

To make the crackers preheat oven to 150 degrees celsius/302 fahrenheit. Place all ingredients into a mixing bowl. Mix together until mixture forms a dough. Roll dough out between two sheets of non-bleached baking paper. Remove top sheet and carefully place bottom sheet on a baking tray. Cook for 15 – 20 minutes or until golden. Flip and cook for a further 5-10 minutes. Remove and allow to cool completely before cutting into desired shape/size. Enjoy!