Paleo Rice Cakes with Cream Cheese
Elevate your snacking game with these delectable Paleo Rice Cakes with Cream Cheese, a gluten-free and dairy-free twist on classic comfort food! Made with freshly riced cauliflower, almond flour, and a touch of sea salt, these oven-baked rice cakes are perfectly crisp and golden. Topped with a creamy, tangy cashew-based "cream cheese" infused with garlic and chives, this recipe delivers both bold flavor and wholesome nutrition. Whether you're following a Paleo lifestyle or simply searching for a light, healthy appetizer or snack, these rice cakes are sure to impress. Ready in under an hour, they're perfect for entertaining or indulging in a guilt-free treat.
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Recipe Information
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
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower florets until they resemble rice-like grains.
Transfer the cauliflower rice to a microwave-safe bowl and microwave for 5 minutes until soft.
Allow the cauliflower to cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the drained cauliflower rice, almond flour, beaten egg, and sea salt. Mix until well combined.
Form the mixture into small patties, about 2-3 inches in diameter, and place them on the prepared baking sheet.
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.
While the cakes are baking, prepare the dairy-free 'cream cheese': soak the raw cashews in hot water for 10 minutes, then drain.
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.
Chop the fresh chives and stir them into the cream cheese mixture.
Remove the rice cakes from the oven and let them cool slightly before spreading the cashew cream cheese on top.
Garnish with additional fresh chives if desired, and serve immediately.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 23.1 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 418 mg | 32% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2836 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
