This smooth, non-dairy, nut-based cheese is versatile and delicious!
Fermented Macadamia Nut Cheese
This smooth, non-dairy, nut-based cheese is extremely versatile. Use it as a base recipe to roll or fold in a variety of additions such as fresh herbs, peppercorns, or candied nuts.
2 Cups Raw Macadamia Nuts, soaked overnight in filtered water
200ml Filtered Water, warm (40-45°C)
2 Tbsp Nutritional Yeast
1 Tbsp Onion Powder
1 Tsp (3g, or 6 capsules) Probiotic Powder
1 Tsp Sea Salt
¼ Tsp White Pepper
1/8 Tsp Freshly Grated Nutmeg
Preparing and Culturing the Cheese
Soak the macadamia nuts overnight, and drain. Add the nuts to a high-speed blender.
Add a touch of water. Depending on the equipment used, you might need to add more water.
Add the probiotic powder and blend. Scrape the sides as needed, and continue to blend until the mixture reaches a nice, smooth consistency.
Scrape the mixture into a piece of cheesecloth. Draw the strings of the cheesecloth and twist to secure it. Place a small plate over the cheese and press it to flatten it out, and then place a heavy weight on top of the plate.
Let the macadamia cheese culture at room temperature for between 12-24 hours.
Seasoning the Cheese
Once the macadamia cheese is cultured, remove it from the cheesecloth and place it in a bowl. Add the remaining spices and mix thoroughly. Chill in the refrigerator. It can be kept refrigerated for up to a week.
The macadamia cheese can be used as a spread, rolled with herbs or other seasonings, as an addition to salads, or as part of a non-dairy cheese platter.
• Probiotic powder can be found at health food stores, in health food sections of grocery stores, or online. For best results, look for probiotic powder that contains 10 billion CFU (colony forming units).