Pestos, Dips & Sauces

Macadamia Cheese

Easy vegan cheese. Soak the macadamia nuts twenty-four hours in water as you can see the nuts swells to almost double its size. Pour the nuts with water into a colander or sieve to drain the water, use part and set aside rest for other use later. Place the soft soaked nuts into a powerful blender and blend until it’s very fine. You will have a consistency of soft Philadelphia cheese. You can also use cashew, almonds, hazel, brazil nuts as each one ┬áhas its distinctive flavour, they are rich in nutrients wholesome, be creative with making your cheese. In one batch i added smoked paprika, olive oil, salt. In another spieces were olive oil, salt, oregano, thyme.

Macadamia Cheese

Print Recipe
Serves: 12 - 15 Cooking Time: 20 mins


  • 1 tbsp. fresh thyme leaves
  • 2/3 cup coconut or olive oil
  • 1 lemon juice and lemon zest
  • 1 tablespoon natural mineral salt
  • 18 oz / 500 grams of vegan cheese
  • 14 oz / 400 gm of soaked macadamia nuts
  • 1/2 cup soaked dried tomato in water or olive oil
  • 1 teaspoon of smoked paprika powder (optional)



Soaked the nuts in the water for 24 hours.


Then drain the water in a container to be used later. The water must have fermented slightly thus has a rejuverlac taste (lemony).


You may also use rejuverlac instead. When rice, beans, wheat gets soaked in water overnight the water becomes infused with the active probiotic (bacterias), full of active digestive enzymes while the sprout grows are released into the water as well.


Place the soaked nuts into a blender and blend it until you attain smooth paste consistency.


Transfer creamy macadamia into a cheesecloth, twist the top of the cloth to make a knot.


Shove a thin wooden spoon handle into the knot, be sure to keep the knot in the middle to dangle the bag of cheese into a tall container.


Once the shaft sits on the edge of the container or support be sure that the cheese bag is not touching bottom of the container to have space between the bottom of the container and the cheese bag to allow the access liquid to dip off.


Leave the bag in place for 12 to 18 hours allowing access water to drip out which can be used for soups or other use. The Longer the bag remains dangling in the open, the sourer it gets.


After twelve hours remove the bag from the container and gently scrape out the cheese and place it into a bowl, now you have a raw base cheese.


You can marinate it with, Olive oil, thyme, salt, lemon juice and zest or different kinds of spices and herbs according to your taste.


You can also roll it up like a sushi roll in vegetable paper and keep in the fridge and later cut into slices as it firms up for use as entrees.


To store place it in a container and spread a thin layer of olive oil to prevent oxidation, keep below 5-6 degrees and it can remain for two weeks in the refrigerator.


You can use it as a spread on toast or bread, or even with pesto, it's amazing. International Journal of Vitamin and Nutrition Research found that macadamia nuts contain 82.6 percent of the fat that is monounsaturated. To put this in perspective, the most notable source of monounsaturated fatty acids, olive oil, contains between 70 and 80 percent monounsaturated fat depending on hot of cold press method. High squalene content in macadamia nut oils can naturally help skin protect itself from the oxidising effects of sun damage. Squalene is a naturally occurring antioxidant in human skin that helps fight sun damage and synthesises vitamin D. Consuming macadamia nuts or applying topical macadamia nut oil may enhance the amount of squalene in skin tissue.

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