Fermented tree nut cheese is a fantastic dairy alternative to cheese. It’s easy to make and goes great on simple salads or raw (or non-raw) crackers. You might even get more creative – I’ve got ideas for you in this post, so let’s get stuck in.
Blend macadamias, water and probiotics in a high-speed blender until smooth.
Place the mixture in a strainer that has been lined with cheesecloth 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.
The cheese is now ready and can be stored in a sealed container for up to a few weeks. You can use it as is or refer to earlier in this post for ideas of what to do with it from here.