Paleo Rice Cakes with Cream Cheese
Elevate your snack or brunch game with these irresistible Paleo Rice Cakes with Cream Cheese, a flavorful and nutrient-packed twist on traditional rice cakes. Made with cauliflower rice, almond flour, and a hint of sea salt, these golden, oven-baked patties are delightfully light yet satisfying. The real star here is the creamy, dairy-free cashew "cream cheese," blended to perfection with zesty lemon juice, nutritional yeast, and a touch of garlic for a tangy, velvety finish. Topped with fresh chives, these paleo-friendly delights are not only gluten-free but packed with wholesome ingredients, making them perfect for clean eating enthusiasts. Serve them as an appetizer, breakfast option, or elegant party bites that everyone will rave about!
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Ingredients
- 500 grams Cauliflower florets
- 100 grams Almond flour
- 1 large Egg
- 1 teaspoon Sea salt
- 2 tablespoons Olive oil
- 150 grams Raw cashews
- 2 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Apple cider vinegar
- 60 milliliters Water
- 2 tablespoons Fresh chives
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Step 2
In a food processor, pulse the cauliflower florets until they resemble rice-like grains.
Step 3
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 5 minutes until soft.
Step 4
Allow the cauliflower to cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
Step 5
In a mixing bowl, combine the drained cauliflower rice, almond flour, beaten egg, and sea salt. Mix until well combined.
Step 6
Form the mixture into small patties, about 2-3 inches in diameter, and place them on the prepared baking sheet.
Step 7
Brush the tops of the patties with olive oil and bake for 15 minutes, flip them, and bake for an additional 15 minutes, until golden brown and firm.
Step 8
While the cakes are baking, prepare the dairy-free 'cream cheese': soak the raw cashews in hot water for 10 minutes, then drain.
Step 9
In a high-speed blender, combine the soaked cashews, lemon juice, nutritional yeast, garlic powder, apple cider vinegar, and water. Blend until smooth and creamy.
Step 10
Chop the fresh chives and stir them into the cream cheese mixture.
Step 11
Remove the rice cakes from the oven and let them cool slightly before spreading the cashew cream cheese on top.
Step 12
Garnish with additional fresh chives if desired, and serve immediately.
Nutrition Facts
| Serving size | (950.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1947.0 |
| Total Fat 152.3g | 0% |
| Saturated Fat 21.9g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2615.6mg | 0% |
| Total Carbohydrate 104.7g | 0% |
| Dietary Fiber 28.0g | 0% |
| Total Sugars 23.1g | |
| Protein 72.1g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 417.8mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 2835.7mg | 0% |
Source of Calories