Celery that’s roasted in the oven turns buttery and sweet. Pair this with a completely dairy-free macadamia cheese and you’ve got yourself a side dish that’s rich but also low in carbs. Perfect for those of you who are unable to eat cheese.
The macadamia nut cheese alone is worth making just so you can spread it over keto friendly crackers. The nutritional yeast is really important for making it taste great, so make sure you don’t skip this ingredient. You can find it inexpensively in the bulk bin of most major grocery stores. Trader Joes also carries it now.
Yields 5 servings of Roasted Celery and Macadamia Cheese
The Preparation
- 5 large stalks celery
- 6 ounces macadamia nuts
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ cup water
- 5 leaves fresh basil
- Salt and pepper to taste
The Execution
1. Preheat oven to 350°F. Wash and cut the stalks of celery into halves. Peel as many of the strings off as you can.
2. In a food processor blend the macadamia nuts, lemon juice, nutritional yeast, garlic powder, water, and fresh basil. Add salt and pepper to taste.
3. Lay the celery in an oven proof dish. Season with salt and pepper.
4. Spoon the macadamia nut cheese into the celery. Divide it up as evenly as you can.
5. Bake for around 40 minutes. If you’d like the macadamia cheese to look more brown then pop it under the broiler for a few minutes. It’s ready when the celery is soft and can be easily cut with a fork.
This makes a total of 5 servings of Roasted Celery with Macadamia Cheese. Each serving comes out to be 139.61 Calories, 13g Fats, 2.38g Net Carbs, and 2.43g Protein.
| Macadamia Cheese | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 6 ounces macadamia nuts | 1221 | 128.88 | 23.51 | 14.6 | 8.91 | 13.45 |
| 2 tablespoons lemon juice | 7 | 0.07 | 2.1 | 0.1 | 2 | 0.11 |
| 3 tablespoons nutritional yeast | 60 | 0 | 6 | 3 | 3 | 6 |
| ½ teaspoon garlic powder | 5 | 0.01 | 1.13 | 0.1 | 1.03 | 0.26 |
| 5 leaves (2.5 g) fresh basil | 1 | 0.02 | 0.07 | 0 | 0.07 | 0.08 |
| Totals | 1294 | 128.98 | 32.81 | 17.8 | 15.01 | 19.9 |
| Per tablespoon (/16) | 80.88 | 8.06 | 2.05 | 1.11 | 0.94 | 1.24 |
| Roasted Celery with Macadamia Cheese | ||||||
| 5 large stalks (320 g) celery | 51 | 0.54 | 9.5 | 5.1 | 4.4 | 2.21 |
| 8 tablespoons macadamia cheese | 647.04 | 64.48 | 16.4 | 8.88 | 7.52 | 9.92 |
| Totals | 698.04 | 65.02 | 25.9 | 13.98 | 11.92 | 12.13 |
| Per Serving (/5) | 139.61 | 13 | 5.18 | 2.8 | 2.38 | 2.43 |
Roasted Celery and Macadamia Cheese
Ingredients
- 5 large stalks celery
- 6 ounces macadamia nuts
- 2 tablespoons lemon juice
- 3 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ cup water
- 5 leaves fresh basil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Wash and cut the stalks of celery into halves. Peel as many of the strings off as you can.
- In a food processor blend the macadamia nuts, lemon juice, nutritional yeast, garlic powder, water, and fresh basil. Add salt and pepper to taste.
- Lay the celery in an oven proof dish. Season with salt and pepper.
- Spoon the macadamia nut cheese into the celery. Divide it up as evenly as you can.
- Bake for around 40 minutes. If you'd like the macadamia cheese to look more brown then pop it under the broiler for a few minutes. It's ready when the celery is soft and can be easily cut with a fork.
