Nut Cheese is really my thing. I love the creativity of it. You can start off with any number of different type of nuts, mix it with a variety of different ‘starters’ and then in the second stage, after the initial fermenting, you can flavour it up in so many different ways.
Macadamia Nut Cheese
In this tutorial, I’m giving you a beginner’s recipe. The recipe is great as a standalone and will give you something that you can make into a round, or you can roll into a log. It’s a great all-round cheese for spreading on breads and crackers, or using in salads. It will keep in the fridge for several weeks too, so is great for salads. If you have one of these cheeses in the fridge at all times, It can turn even the most basic salad into a delightful and satisfying meal.
In the picture above, on the right, you can see this exact macadamia nut cheese, made into a log and rolled in crushed pink peppercorns. The one of the left has had some beetroot powder mixed in. It’s then covered in fresh dill. Once the dill is on there, the cheese will only last as long as the fresh herbs, which is about 3 to 4 days.
If you like this recipe, you may be interested in taking a deeper dive into the world of nut cheeses. Check out our The Raw Chef at Home Online Course. It includes a short course on how to make nut cheeses from a variety of different nut. Plus we’ll cover more traditional cheese making methods for making traditional cheeses such as camembert. . .all from nuts!
Serving Tree Nut Cheeses
As you can see, it’s now easier than ever to make your own nondairy raw nut cheese to satisfy that cheese craving. Whenever I make one of these cheeses, it’s usually gone within hours.
But rather than just eat it all on its own, there are some really nice additions to the cheese that can be served with it that make the most of the flavour and texture.
Some of these additions bring sweetness to the acidity of the cheese — a perfect balance. Others are there for texture.
In this video, I’ll show you what to plate with the cheese and, of course, how to make it look great, should you want to serve it to friends and family.
Enjoy the video (and the recipe + video below) and be sure to leave me a comment, and retweet or share on Facebook if you think your friends would like to see this too.
Fermented Nut Cheese Recipe
Nutrition (For one serving)
- 2 cups macadamias soaked for 8 hours
- 1 cup water
- 1 teaspoon probiotics
- 3/4 teaspoon salt
- 2 teaspoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Blend macadamias, water and probiotics in a high-speed blender until smooth.
- Place the mixture in a strainer that has been lined with cheesecloth or in a nut milk bag and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
- Leave to culture in a warm place for at least 24 but no longer than 48 hours.
- Once culturing is complete stir or process in the salt, nutritional yeast, onion powder and garlic powder.
- Transfer the cheese to a ring mould.
- At this point you can remove the ring mould and place in the refrigerator until ready to serve. You can also remove the ring mould and then place in a dehydrator at 105 degrees F for 24 hours to get a rind.
Related: We’ve used macadamia nuts here, because they taste delightful, due to their fatty, creamy texture. They also make a great addition to a trail mix, not just because of their taste, but the nutrition they offer. Check out 6 Best Benefits of Macadamia Nuts.
Yes! Cashew cheese, macadamia cheese and almond cheese can all be frozen for up to 2 months.
There are various different types of nut cheese. They range from simple macadamia cheeses made with probiotics, which taste tangy and spread well. To gourmet cashew cheeses like camembert that use traditional cultures and taste almost exactly like their dairy equivalent.
I usually recommend soaking all nuts overnight, to keep things simple. So this is 8 hours. But cashews are much more porous and will soak up a decent amount of water in 20 to 30 minutes.
Yes, absolutely. You get much more of a window if you’re leaving them in the fridge whilst soaking. I’d say no more than 12 hours outside the fridge and up to 24 hours inside. If you’re using the cashews for making cheese you want them to be as fresh as possible, since any bad bacteria that start to form whilst soaking will spoil the batch when culturing.