Disclaimer: This post was sponsored by Blue Diamond Almonds. As always all opinions are my own.
Neil and I have always enjoyed entertaining whether it’s a pizza party, a potluck or our annual pumpkin beer tasting dinner. My favorite time to entertain however is during the summer when the days are longer, the sun is out and there is little need to do much cooking. I prefer to whip up some salads, grill veggie burgers and of course set out a few snack plates to start off any gathering.
I am particularly partial to antipasto platters because there is little work involved for me and they just look beautiful. I head to the grocery store pick up a few varieties of olives and various other antipasto bar items including peppers (hot and sweet), artichokes, roasted garlic, marinated tomatoes and basically anything else that looks good. I will finish off my platter with toasted bread, pita chips, crackers and hummus. Since I don’t like to do everything store bought I usually add in my own little treat and this time I made almond cheese stuffed peppadew peppers.
What you’ll need for the almond cheese:
- One 6oz tin of Whole Natural Blue Diamond Almonds, soaked in filtered water overnight
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast (this provides the cheesy flavor)
- 2 tablespoons lemon juice
- 1 tablespoons sweet white miso
- 1 tablespoon water
- salt and pepper to taste
Simply toss all of the ingredients in a high speed blender or food processor and process until smooth and then stuff your peppers and enjoy!