Description
This Macadamia Nut Cheese recipe offers a creamy, vegan alternative to traditional cheese using soaked macadamia nuts and vegan Greek-style yogurt. It is subtly tangy with apple cider vinegar and enriched with nutritional yeast for a cheesy flavor. Perfect for those seeking a plant-based cheese option, it requires simple blending and overnight setting to achieve a smooth, spreadable texture.
Ingredients
Scale
Macadamia Nut Cheese Ingredients
- 200 g macadamia nuts (unsalted)
- 180 g vegan Greek-style yogurt
- 1 tablespoon unfiltered apple cider vinegar
- 1 tablespoon nutritional yeast
- ¼ teaspoon sea salt
Instructions
- Quick-soak the nuts: Add the macadamia nuts to a saucepan filled with water and simmer gently for 30 minutes. This softens the nuts for easier blending and a creamier texture. After simmering, rinse the nuts thoroughly under filtered water and drain well.
- Blend: Transfer the soaked macadamias, vegan Greek-style yogurt, apple cider vinegar, nutritional yeast, and sea salt to a high-speed blender or food processor. Blend for several minutes until the mixture becomes smooth and creamy. Stop occasionally to scrape down the sides of the bowl to ensure even blending.
- Mold: Prepare a cheese mold or a fine-mesh sieve lined with a cheesecloth. Set it over a small bowl to catch any whey. Pour the blended mixture into the lined mold, then tie the top of the cheesecloth securely with a clip or rubber band to contain the cheese while it sets.
- Set: Place the mold in the refrigerator to chill overnight, or for at least 12 hours up to 36 hours, allowing the cheese to firm up and the flavors to develop. Once set, the cheesecloth should easily pull away from the cheese ball’s surface.
- Storage: Remove the cheese from the mold and cheesecloth. Wrap it tightly in parchment paper and store it in an airtight container or ziplock bag in the refrigerator. Keep chilled until ready to serve and consume within 1 week for optimal freshness.
Notes
- Use unfiltered apple cider vinegar for a more complex, natural flavor.
- If you don’t have a cheese mold, a fine-mesh sieve lined with cheesecloth works perfectly.
- The longer resting time in the fridge enhances the taste and firmness but avoid exceeding 36 hours to prevent over-fermentation.
- Serve this macadamia nut cheese as a spread, dip, or addition to crackers and salads.
