- 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