Description
This creamy Macadamia Nut Cheese recipe is a delicious, vegan alternative to traditional dairy cheese. Made with soaked macadamia nuts, vegan Greek-style yogurt, and nutritional yeast, it offers a tangy, rich flavor that’s perfect for spreads or dips. The recipe requires minimal active preparation time and results in a smooth, creamy cheese that sets overnight in the fridge, making it an ideal make-ahead option for gatherings or everyday indulgence.
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: Add the macadamia nuts to a saucepan filled with water and simmer gently for 30 minutes to soften them. After simmering, rinse the nuts thoroughly under filtered water and drain well to prepare for blending.
- Blend: Place the soaked and drained macadamia nuts, vegan Greek-style yogurt, apple cider vinegar, nutritional yeast, and sea salt into a high-speed blender or food processor. Blend the mixture for several minutes until it becomes smooth and creamy, stopping occasionally to scrape down the sides to ensure even blending.
- Mold: Line a cheese mold or a fine-mesh sieve with cheesecloth, then situate it on top of a small bowl to catch any excess liquid. Transfer the blended mixture into the prepared mold, then tie the top of the cheesecloth closed securely using a clip or rubber band.
- Set: Place the cheese mold into the refrigerator and allow the cheese to set overnight for at least 12 hours, or up to 36 hours for firmer texture. Once set, the cheesecloth should easily come away from the surface of the cheese ball.
- Storage: Remove the cheese from the mold and cheesecloth, then wrap it in parchment paper. Place it into an airtight container or ziplock bag, and refrigerate. Keep the cheese chilled and consume within one week for optimal freshness.
Notes
- Use a vegan Greek-style yogurt to keep this recipe fully plant-based and creamy.
- Unfiltered apple cider vinegar adds a pleasant tang; avoid substitutes to maintain flavor balance.
- If you don’t have a cheese mold, a fine-mesh sieve lined with cheesecloth works well for shaping and draining.
- The cheese can be left to set longer for a firmer consistency, up to 36 hours.
- Store the cheese properly wrapped and chilled to maintain freshness and prevent drying out.
