Add macadamia nuts, ¼ cup of the water and lemon juice to a food processor. Blend until smooth adding more water if needed. Shape into desired shape or scoop into a small bowl. Refrigerate until ready to use.

Preheat oven to 425˚F. Roast beet on a parchment lined baking sheet for 5-10 minutes. Chop and add to a food processor with white beans, lemon juice, garlic, sea salt and pepper. Puree until smooth, scoop into a small bowl and set aside.

Preheat oven to 425˚F. Roast butternut squash on a parchment lined baking sheet for 25-30 minutes or until tender (For a fast track version you can use frozen butternut squash and drizzle with a little vegetable stock, roast on a parchment lined baking sheet for 15-20 minutes or until tender). Scoop out flesh and put into a food processor with white beans, lemon juice, garlic, sea salt and pepper. Puree until smooth, scoop into a small bowl and set aside.

Preheat oven to 375˚F. Add veggies to a large bowl. Drizzle with vegetable stock and season with sea salt and pepper. Place on a parchment lined baking sheet. Bake for 5-10 minutes or until lightly roasted.

Simply place Nutty Cheese, Roasted Beet Hummus and Butternut Hummus in a triangle on your serving platter or board. Then garnish with roasted veggies, nuts/ seeds , dried fruit, olives and artichokes. Serve with your favourite gluten free crackers or ours see Natures Fix Crackers- pg 220. Power Foods 101