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
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: 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
