My most popular recipe is not a cake, it’s my raw macadamia vegan cheese.


And I can understand why. No starches, no gums, no agar, no oils. With just a few natural ingredients and a bit of dedication and time, you can produce incredibly delicious vegan cheese!
For those of you who think the process is too complicated, I’ve created these step-by-step instructions – with pictures! Ready? Let’s do this!

INGREDIENTS:
  • 2 cups raw macadamia nuts
  • 1/2 cup filtered water

  • 1 capsule probiotic powder (acidophilus)

  • 1 Tbsp lemon juice

  • 2 tsp nutritional yeast

  • 1/4 tsp pink Himalayan salt

STEP 1: SOAK

Place 2 cups of raw macadamia nuts to soak in an airtight jar or container. Cover the nuts with filtered water. Place the closed container in the fridge for at least 6 hours or overnight. This process activates the nuts and also yields a neutral nut flavor.

Step By Step 1: Fermented Raw Macadamia Nut Cheese

STEP 2: BLEND

Drain and rinse the nuts thoroughly, then place them in the jar of your high-speed blender* and blend with 1/2 cup of filtered water until smooth. Unless absolutely necessary, don’t add more water. You will likely have to stop the machine and, using a spatula, incorporate some air into the mixture. If the blender jar starts to feel too warm, stop and let it cool for a few minutes before continuing.

Once the mixture is smooth, with no lumps, add the powder from the probiotic capsule. Blend again until incorporated, but do not over-blend: heat can have an adverse effect on the active culture.

*Note: For this recipe you will need a good-quality, high-speed blender. After trying many models, I’ve found that Blendtec and its twister jar is the one that works best for me, especially when I need to blend small batches with almost no liquid
This is not a paid product recommendation, I’m simply sharing my experience with you.

Tip: Every acidophilus brand gives different results but it’s best to use those which require refrigeration (any type from 3 to 20 CFU). A good ratio is 1 probiotic capsule for 2 cups of nuts.

Step By Step 1: Fermented Raw Macadamia Nut Cheese

STEP 3: FERMENT

Cut a piece of cheesecloth (about 30 square centimeters/12 square inches) and line a bowl with it. Place the mixture in the center of the square and wrap it up, shaping it into a ball.

Step By Step 1: Fermented Raw Macadamia Nut Cheese

Wrap tightly and tie with string. Place the ball in the dehydrator at 29ºC (85ºF) to start the fermentation process. If you used extra water when blending, you may see some moisture seep out from the bottom. If this happens, set the ball in a strainer over a bowl (to catch any liquid) and place a weight on top of the ball to ensure that excess moisture is eliminated.

Step By Step 1: Fermented Raw Macadamia Nut Cheese

Depending on the degree of sourness you wish to achieve in the finished product, the fermentation process can last from 24 to 48h. The longer you ferment the cheese, the more pungent the flavor will be. However, don’t ferment the nut cheese for more than 2 days; beyond that time, mold may begin to form.

TIP: If you don’t have a dehydrator, don’t panic! You can ferment the nut cheese at room temperature. Locate a warm spot in your house with an average temperature of 25-30ºC (77-86ºF). If you live in a very warm and humid environment, ferment the nut cheese for a maximum of 24 hours.

STEP 4: TEST

Once the fermentation time is up, open the cheese-cloth ball and observe your nut cheese very carefully. Smell it. It should have a slightly sour yet pungent aroma.
You will probably notice that a yellow-ish crust has formed on top. That is totally normal. The inside of the nut cheese should be spongy.
Important! Pink or bluish spots indicate the presence of mold. Discard the spoiled nut cheese – and chalk it up to experience…

Step By Step 1: Fermented Raw Macadamia Nut Cheese

STEP 5: FLAVOR

Now it’s time to flavor the cheese. Transfer it to a clean bowl and mix in the salt, lemon juice, and nutritional yeast flakes. Now you have plain nut cheese. If you like, you can add spices or dried herbs at this time. Mash the nut cheese with a fork until the flavorings are well incorporated. Taste and try as you go, adjusting until you achieve the desired flavor.

TIP: If you want a stronger cheese flavor, add a bit more nutritional yeast.

Step By Step 1: Fermented Raw Macadamia Nut Cheese

STEP 6: AGE

Now for the last and in a way the most “difficult” step: aging the cheese. This stage requires patience, because at this point you probably want to grab a piece of bread and spread on the delicious cheese you’ve just made. But I promise you, the reward for waiting is worth it!

Take a piece of parchment paper and place your nut cheese on the edge towards you. Roll it back and forth with your hands until you get a nice, long log shape.

Step By Step 1: Fermented Raw Macadamia Nut Cheese

Tighten the ends of the parchment paper. Label the package with the date and place it in the fridge. For how long? For as long as you can wait! 😉 Keep in mind that the longer you age the nut cheese, the more pronounced the flavor and the firmer the texture (meaning that you will get a nice clean cut and pretty slices). My recommendation? If it’s the first time you are making this recipe, let the nut cheese age for a couple of days. The next time, wait a bit longer and taste the difference!

Step By Step 1: Fermented Raw Macadamia Nut Cheese

STEP 7: ENJOY

It’s finally time to enjoy your creation! Doesn’t it look wonderful? Now let’s make the nut cheese even more interesting (and prettier), by covering it with herbs or spices. Because the flavor in the basic recipe is very simple, with just salt, lemon, and nutritional yeast, this time I decided to use dill to add a fresh note and a vibrant green color to my nut cheese.

NOTE: If you prefer a softer cheese, you can use cashews instead of macadamia nuts, or a mix of both nuts. In that case, you will need less than ½ cup of water, because cashews are creamier and easier to blend. I like to use macadamia nuts when I want to form a log shape: the consistency is firmer and the texture more reminiscent of a goat cheese.

Step By Step 1: Fermented Raw Macadamia Nut Cheese

There you have it! I hope the procedure is clear – are you ready to give the recipe a try? Please feel free to ask questions or share any doubts. Just shoot me a note in the comment section below, and I’ll get back to you ASAP!

Enjoy!

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