Blackbeards Mussel Bites

With Cathedral Cove Macadamia Nut Cheese

2 cups Cathedral Cove Natural Macadamia Nuts (approx. 250g)

1 tsp salt

4 tsp nutritional yeast

4 tsp apple cider vinegar boiling water

210g packet of Blackbeards Smoked Mussels

10cm chunk of cucumber

Cover the macadamia nuts in boiling water and allow to soak for 3+ hours. The longer they soak for, the smoother your cheese will be. Drain the macadamia nuts and place into a high-speed blender. Add in the salt, nutritional yeast and apple cider vinegar along with ½ cup of boiling water to start with.

Blitz until smooth, adding a little extra water as needed. Once the cheese is smooth, place into a sieve lined with muslin cloth. Sit this over a bowl to catch any excess liquid and allow to strain for a few hours or overnight.

Cut the cucumber into 10–12 slices, depending on how many mussels you have. Spoon a dollop of macadamia nut cheese on top of the cucumber, then top with a smoked mussel. Store any leftover cheese in an airtight container. It can be used where you would usually use feta.