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.
looking for more cheese recipes?
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!Print
- 1 and 1/2 cup macadamia nuts (210 g)
- 1/4 cup nutritional yeast (4 tbsp)
- 1/4 cup water (65 ml)
- 2 tbsp lemon juice
- 1 tbsp miso paste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 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.
- 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.
- Serving Size: 1/16 of the recipe
- Calories: 113
- Sugar: 1.3 g
- Sodium: 117 mg
- Fat: 10.3 g
- Saturated Fat: 1.6 g
- Carbohydrates: 3.9 g
- Fiber: 2 g
- Protein: 3 g