Dairy free, gluten free, vegan

The crimson tomatoes and the dark green basil give this canapés a gloriously seasonal touch. This also works well with chives, finely chopped celery or fennel instead of basil.

NOTE: You can make these ahead of time and leave these covered until ready.

Cheese-Stuffed Tomatoes
Prep time
Yield: 8-10 servings
  • Approximately 20 cherry or baby plum tomatoes, depending on size
  • 1 ½ cups macadamia nuts, soaked
  • 4 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • A pinch of salt
  • 2 tbsp finely chopped basil
  • Cracked black pepper to taste
  1. Blend the macadamia nuts, lemon juice, nutritional yeast and salt until smooth
  2. Place the mixture into a bowl and stir in the chopped basil and cracked black pepper.
  3. Slice the tomatoes lengthways and scoop out the seeds.
  4. Fill the tomatoes with the cheese mixture