Rich and creamy macadamia nuts make a delicious nut cheese. Macadamia nuts go well with many herbs and stronger flavors. My favorite is on a slice of onion bread with arugula then the macadamia nut cheese on top with fresh figs.
The process to make a nut or seed cheese is the same. Cashews are the most common as they are really creamy. Experiment with other nuts and some seeds- like almond and sunflower and sesame seeds. The difference between a nut or seed cheese and a spread is that cheeses are cultured and therefore have the added nutritional value of a probiotic and a longer shelf life. Spreads are great if you’ll want to enjoy it right away.
Time to prepare: a few minutes to measure and soak the night before, 20 minutes to blend and strain plus cleanup
Makes: 4 cups (almost 2 pounds)
Serves: 16 each – 2 oz. servings
Equipment: blender, nut straining bag (either a cotton or nylon bag or cheese cloth), storage containers
2 cups dry raw whole macadamia nuts
1 ¾ cup purified water
Pinch Pink Himalayan Salt
Pinch Probiotic Powder
How to make
Soak the macadamia nuts in a glass or stainless steel bowl for 12 hours. Fill with water to a level 2 inches above the macadamia nuts.
Strain and put in a blender with the 1 ¾ cups water, salt and the probiotic powder. Start the blender on a lower setting and move to high. Then blend for 4 to 5 minutes checking that the mixture is smooth. Add water a tablespoon at a time if the mixture will not blend (move in the blender) until smooth. The less water used means the thicker the cheese will set up.
Pour mixture into serving dishes or molds such as ramekins or small spring form molds.
Culture the mixture at room temperature about 72 degrees F for 4 to 10 hours. The cheese “grows” in volume and becomes sticky and thicker at its peak culture time.
Put the cheese in the refrigerator in air tight containers until serving. Refrigerating the cheese slows/stops the culturing process.