This macadamia nut cheese is one of my favorite vegan cheeses, only requires 8 ingredients and is ready in 10 minutes. It's the perfect appetizer or snack!
I've always loved nuts, even when I was a child. In my house we usually had walnuts and almonds, and they were really good, but when I tried cashews, I fell in love and thought they were the most delicious nuts in the whole word.
A few months ago I tried macadamia nuts for the first time and OMG, they're even better than cashews! So I instantly knew I had to make a recipe for you guys with my new favorite nut. It's incredibly good just by itself, but as I know you like vegan cheese recipes and it's really hard for many people to give up cheese, I thought it was a good idea to make a macadamia nut cheese.
This recipe is inspired by our vegan cheese ball, but I've used miso paste instead of probiotics this time, because it's easier to find and usually more affordable. If you can't find miso paste either, don't worry, just add more salt or some tamari, soy sauce or coconut aminos.
Nut cheeses are usually high in fat and should be eaten in moderation, but it's up to you. They're also hard to digest if you eat a huge portion, although every body is different. I suggest to enjoy it as an appetizer or snack with some crackers, bread or crudités.
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Macadamia Nut Cheese
Ingredients
- 1 and ½ cups macadamia nuts
- ¼ cup nutritional yeast
- ¼ cup water
- 2 tablespoon lemon juice
- 1 tablespoon miso paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Soak the macadamia nuts in hot water for at least 1 hour. This step is optional, but it's important to get a smoother texture.
- Drain them, add it to a food processor with the rest of the ingredients and blend until smooth.
- The cheese is ready to eat, but it will taste better after chilling and it also will have a better consistency.
- Place a fine mesh strainer over a mixing bowl, and lay down a cheesecloth, nut milk bag or even a napkin. Add the mixture, gather the corners and secure with a rubber band (see photo). Cover with a dish towel and leave it in the fridge for at least 1 hour, preferably 24-36 hours (we left our cheese in the fridge for 24 hours). The longer it chills, the firmer the cheese will become.
- Best when fresh. You can keep it in a sealed container in the fridge for at least 10-15 days. We served it with some crackers, pita bread and fresh grapes.
Notes
- Feel free to use any type of miso paste you have on hand. If you can't find it, just omit it, try the cheese after chilling it and add more salt or some tamari, soy sauce or coconut aminos if needed.
Tahira Akhtar says
Would this work with seeds like sunflower seeds?
Iosune Robles says
Hi Tahira! I think it would work but I haven't tried it myself 🙂
Matt says
Can a macademia cheese spread be frozen for storage?
Iosune Robles says
Hi Matt! I have never tried to freeze it, sorry! Have a nice day 🙂
Theo says
My wife made this recipe, but the “cheese” came out dry and crumbly. What should she do next time to make sure it’s creamy?
Iosune says
Hi Theo! Did you use the same ingredients and follow all the steps? If so, leave the cheese in the fridge for only 12-24 hours 🙂
Kadijah says
Keto AND Vegan! I LOVE it! Thank you so much, this recipe just made my week! 😀
Also, you should add that it is keto in the description if you can because this would be SOOOO beneficial for persons in Keto community who live dairy free and hope to create keto cheeses high in good and stable mono-unsaturated fats (unlike Almond or Cashew with more reactive polyunsaturated and Omega 6 fatty acids)!
Iosune says
Hi Kadijah! You're so welcome 🙂
Mari says
I’m allergic to macadamias. Can I use cashews instead??
Iosune says
Hi Mari! Yes, you can 🙂
Mari says
Great!! I'm going to try it this weekend. Thanks! 🙂
Iosune says
Hope you enjoy it!
Alysha Cleavin says
This cheese is delicious 🤤 has real bite to it and is cheesy and creamy !
Iosune says
Hi Alysha! Thanks a lot 🙂 I'm happy to hear that!
Jerry says
Couldn’t really get it smooth until I started using an immersion blender. It tastes good but doesn’t quite replace my urge for cheese. I have to spend the money for Daiya. Thanks for all of your recipes!
Iosune says
Hi Jerry! You're so welcome 🙂
Jodiana says
I was wondering if the nuts you used were salted or unsalted? Roasted or raw? I really need to know! I can hardly wait to make this!!
Iosune says
Hi Jodiana! I used raw, unsalted nuts 🙂 Hope you like it!
Kari Naylor says
I haven't migrated to vegan cheeses yet, though this recipe looks wonderful. Just a question when I do finally try these- should I think of them as cheese or more of a nut based condiment??? I love nuts but I don't want to get turned off expecting cheese.
Iosune says
Hi Kari! Something in between 🙂 For a vegan that haven't tried real cheese in years this tastes like cheese, but for a person who still consumes cheese, maybe it's more like a nut based condiment, I'm not sure...