Dill Horseradish Macadamia Cheese

This is the second recipe in our Raw Fermented Sandwich Mini-Series. This macadamia cheese goes perfectly with the Fermented Spiced Beet from the first recipe. It makes for a delightful sandwich.

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Dill Horseradish Macadamia Cheese

A wonderful soft cheese spread that works perfectly on raw breads and crackers.
Servings8

Nutrition (For one serving)

Calories: 251kcalCarbohydrates: 6gProtein: 4gFat: 26gSaturated Fat: 4gSodium: 296mgPotassium: 161mgFiber: 4gSugar: 2gVitamin A: 12IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Ingredients

Cheese Base

  • 2 cups macadamias (soaked for a minimum of 4 hours)
  • ¾ cup water (or up to 1 cup if needed)
  • 1 teaspoon probiotics

2nd Stage Flavouring

  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 3 tablespoons fresh dill
  • 1 inch horseradish (peeled and finely grated)

Instructions

Cheese Base

  • Blend all ingredients in a high-speed blender until smooth, starting with ¾ cup water, adding the remaining ¼ cup if needed to get the nuts completely broken down.
  • Because they are fibrous, they won’t ever go completely smooth, but there should be no whole pieces of nut left.
  • Place the mixture in nut milk bag or wine straining bag and place a plate and a weight on top. The weight should be heavy enough to gently start to press the liquid out.
  • Leave to culture in a warm place, such as on top of a dehydrator, or near a house radiator/heater for at least 12 hours, or up to 24 hours, so it gets light and aerated. The warmer the place you leave it, the quicker it will culture.
  • NB: Inside of a dehydrator is too warm and will cause it to spoil.

2nd Stage Flavouring

  • Mix the macadamia cheese base with the 2nd stage ingredients in a bowl by hand, or in a food processor. Split the mixture into two equal portions.
  • Press each into a metal ring, which is on a piece of parchment paper. Gently press down with a spoon on the top of the cheese to remove the ring.
  • Without the dill, the cheese will keep for 3 to 4 weeks, in a sealed container in the fridge.. With the dill, it will only last 3 days or so.

Video

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5 from 5 votes
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