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Macadamia Nut Cheese

Basic Macadamia Nut Cheese

Macadamia nuts make a luxurious cheese and an added bonus is that there's no 'almond peeling' involved! 
I love adding coconut milk to this recipe for a richer and creamier cheese but you can add just water or rejuvelac if you choose. 'HOW TO' VIDEO BELOW!
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Recipe:

  • 2 cups of macadamia nuts (soaked 8-12 hours)
  • 1/4 cup (+ 3 tablespoons*) coconut milk 
  • 1/4 cup (+ 3 tablespoons*) 4-day Rejuvelac
OR
  • 1/2 cup (+ 6 tablespoons*) Rejuvelac 
OR
  • 1/2 cup (+ 6 tablespoons water*) + 1/2 teaspoon probiotic powder
*Generally I use 2 cups of nuts to 1/2 cup of liquid, but macadamia nuts tend to need a little extra help to blend to a creamy consistency, so start with 1/2 cup and add extra if necessary.
Soak the macadamia nuts in a large bowl of water overnight, or for about 8-12 hours. When I leave them to soak more than 8 hours, I change the water.
Drain and rinse the nuts. The water will be very greasy.
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Blend the nuts and liquid together in a high-powered blender until smooth and creamy. You will need to keep stopping and scraping the sides down. If you don’t have a high-powered blender and have difficulty getting a creamy consistency, add a little more liquid.
If you are using probiotic powder rather than rejuvelac, stir it in at the end of blending.
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Put the blended cheese into a clean, glass bowl and cover with some cheesecloth or something breathable.
Leave to rest and culture at room temperature for 18-24 hours in a quiet place, not in direct sunlight. The cheese will become light and airy as it ferments and you will notice layers of air-pockets forming. Taste it after about 12 hours. You'll notice that it is taking on a sort of tangy, lemony taste. The longer you leave it, the more ‘bite’ it will have. It depends on the temperature of the room, but I usually leave mine for about 22-24 hours.
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When your cheese has reached the desired tanginess, it's ready. You can use it immediately as a cultured cream cheese, or season it and leave it to age a few days in the fridge. In my opinion it's definitely worth following the next step to make some decadent cheeses that you can indulge in!
With the 2-cup basic recipe you can make all four of the following cheeses: Macadamia & Pear, Pretty Pink Peppercorns, and 2 Macadamia Chèvre! Store them in an airtight container in the fridge. I like to line the container with a piece of cheesecloth and lay one on top of the cheeses too. It seems to stop them from sweating and they just last longer.
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Macadamia & Pear

Luxurious and decadent!
On its way!
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Pretty Pink Peppercorns

The pretty pink peppercorns
Coming soon!
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Macadamia Chèvre

Choose your own herbs for the Chèvre, fresh or dried. I love dill and chives!
Coming soon!

Go here for other raw vegan cultured cheeses

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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

​

  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact