1/2cupwatersoaking water from the sundried tomatoes
2tspapple cider vinegar
For the Cheese
Blend all ingredients 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 for at least 24 but no longer than 48 hours.
Once culturing is complete stir or process in the following ingredients:
For the smoky coconut pieces
Blend all marinade ingredients in a high-speed blender until smooth.
Combine with coconut flakes and spread on a non-stick dehydrator sheet.
Spread onto a dehydrator sheet and dehydrate at 115 degrees for 20 hours until completely dry.
Store in a sealed container at room temperature until ready to assemble.
You will need a selection of red and green grapes, macadamia cheese and smoky coconut pieces or nuts/seeds such as pistachios or a store-bought spicy seed mix
Take one of the macadamia cheese balls and press your thumb into it, to make a indentation for one grape.
Place the grape in and fold the cheese around the grape as evenly as possible. Continue this until all the cheese has been used.
Grind down your smoky coconut bits, or the nuts or seeds you are substituting, in a food processor until they form crumbs. Transfer to a small bowl.
Make a small well in the crumbs and place your first cheese ball in there. Move the bowl and the ball around until it’s evenly coated. With a clean hand, remove it from the bowl and place on a plate, ready to be served.
Optionally serve with a bamboo skewer or cocktail stick in. Make sure you only coat with the crumbs just before serving, or the cheese will start to discolour and the crumbs will become too wet.