Vegan Macadamia Nut Cheese Recipe
Introduction
This creamy macadamia nut cheese is a delightful vegan alternative to traditional dairy cheese. Made with simple ingredients and a touch of tangy apple cider vinegar, it’s perfect for spreading on crackers or stirring into recipes. With a smooth texture and rich flavor, it’s sure to impress both vegans and non-vegans alike.
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
- Step 1: Quick-soak the macadamia nuts by adding them to a saucepan filled with water. Simmer gently for 30 minutes, then rinse under filtered water and drain well.
- Step 2: Combine the soaked nuts, vegan yogurt, apple cider vinegar, nutritional yeast, and sea salt in a high-speed blender or food processor. Blend for several minutes until the mixture is smooth and creamy, stopping occasionally to scrape down the sides.
- Step 3: Line a cheese mold or a fine-mesh sieve with cheesecloth and place it over a small bowl. Pour the blended mixture into the cheesecloth, then tie the top securely with a clip or rubber band.
- Step 4: Refrigerate the setup overnight for at least 12 hours, or up to 36 hours, allowing the cheese to set. The cheesecloth should pull away easily from the cheese ball when ready.
- Step 5: Remove the cheese from the mold, wrap it in parchment paper, and store it in an airtight container or ziplock bag. Keep refrigerated and use within one week for best flavor and freshness.
Tips & Variations
- For a tangier flavor, increase the apple cider vinegar by half a teaspoon.
- Try adding fresh herbs like chives or dill before setting to create a herb-flavored cheese.
- If you don’t have a cheese mold, a fine-mesh sieve lined with cheesecloth works equally well.
- Use raw macadamias if possible for a creamier texture, but roasted can add a nutty depth.
Storage
Store your macadamia nut cheese wrapped in parchment paper within an airtight container or ziplock bag in the refrigerator. It will keep fresh for up to one week. To serve, bring it to room temperature for best texture. Avoid freezing, as this may change the consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of macadamias?
Yes, cashews or almonds can be used as substitutes, but the texture and flavor will be slightly different. Macadamias provide the creamiest and richest result.
Do I need a special mold to make this cheese?
No special mold is required. A fine-mesh sieve lined with cheesecloth works perfectly to shape and drain the cheese while it sets.
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Vegan Macadamia Nut Cheese Recipe
- Total Time: 12 hours 40 minutes (includes overnight setting time)
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Macadamia Nut Cheese is a creamy, dairy-free alternative to traditional cream cheese, made by soaking macadamia nuts and blending them with vegan Greek-style yogurt, apple cider vinegar, nutritional yeast, and sea salt. The mixture is then set overnight in the fridge to develop a firm, sliceable texture, perfect for spreading on crackers or using in recipes that call for cream cheese.
Ingredients
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: Place the macadamia nuts in a saucepan and cover with water. Simmer gently for 30 minutes to soften. Drain and rinse under filtered water to remove any impurities.
- Blend: Transfer the soaked macadamias, vegan Greek-style yogurt, apple cider vinegar, nutritional yeast, and sea salt into a high-speed blender or food processor. Blend for several minutes until the mixture becomes smooth and creamy, stopping periodically to scrape down the sides for even consistency.
- Mold: Line a cheese mold or a fine-mesh sieve with cheesecloth. Place the mold over a small bowl to catch any drainage. Pour the cheese mixture into the lined mold, then tie the top of the cheesecloth securely with a clip or rubber band to hold the shape.
- Set: Refrigerate the mold for at least 12 hours, preferably overnight, to allow the cheese to firm up. The cheese should easily release from the cheesecloth once set, forming a soft, spreadable cheese ball.
- Storage: Remove the cheese from the mold and wrap it in parchment paper. Store it in an airtight container or ziplock bag in the refrigerator. Use within one week for optimal freshness and flavor.
Notes
- Use unsalted macadamia nuts to control the saltiness of the cheese.
- Unfiltered apple cider vinegar helps provide a slight tang similar to traditional cheese.
- If you don’t have a cheese mold, a fine-mesh sieve lined with cheesecloth works perfectly to shape and drain the cheese.
- Allow the cheese to set for up to 36 hours for a firmer texture, if preferred.
- Consume within one week and keep refrigerated to maintain freshness.
- Prep Time: 40 minutes (including soaking time)
- Cook Time: 30 minutes (simmering nuts)
- Category: Cheese / Dairy-Free Cheese
- Method: Blending
- Cuisine: Vegan
Keywords: macadamia nut cheese, vegan cheese, dairy-free cheese, plant-based cream cheese, homemade vegan cheese
