Raw Cheese Stuffed Celery

At every holiday, my Grandmother would make something that was so delicious us kids (and some adults) would argue over the last piece. No, it wasn't a dessert...it was stuffed celery.  Crunchy salty celery goodness stuffed with an allium scented cream cheese mixture topped off with paprika.  Funny that something so simple would be so crave worthy. I think it was my love of cheese that had me hooked.  My Grandmother has since passed away and no one makes this stuffed celery anymore, but that does not mean I do not think about it on holidays.  I made a vegan version a few years back, but with ingredients that I would not currently eat such as store bought faux vegan cream cheese (which did not have the healthiest ingredients since cane sugar and things I could not pronounce were included) and it was pretty good.  I have not made it since then though, until this week that is.  My Mother suggested I make some with my macadamia nut cheese and I just had to. Because I knew it would be amazing and way better than Grandma's version ever was (sorry Grandma, you know I am still inspired by your cooking). 

 The macadamia cheese is a simple mixture that I love to use for chevre on salads because it can be crumbled once chilled.  This time I added some garlic to it in place of the powered garlic Grandma used to use.  It was sooo tasty!  I piped it into the celery sticks and topped it off with some smokey paprika (you can use sweet if you want, which is what my Grandma used, but I prefer the smokey).  These were the best stuffed celery sticks I have ever eaten.  And let me tell you I ate a lot in my younger life.  I think these would be perfect for any holiday as an appetizer!

Raw "Cheese" Stuffed Celery
Makes about 24

2 cups raw macadamia nuts, soaked in filtered water for 8 hours and drained
juice of one lemon
1 tsp cider vinegar
1 garlic clove
1/2 tsp sea salt or himalayan salt
2-3 Tbsp filtered water

about 8 large organic stalks celery cut into 4 inch sticks

smoked spanish paprika

In a high speed blender combine all the cheese ingredients and blend until smooth and creamy.  Place in a pastry bag and pipe into the hollow of each celery stick.  Sprinkle them all with the paprika and serve.

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