Description
This creamy and tangy Macadamia Nut Cheese is a delicious vegan alternative to traditional cream cheese. Made with soaked macadamia nuts, vegan Greek-style yogurt, and a touch of apple cider vinegar, this cheese offers a smooth texture and rich flavor perfect for spreading on crackers or incorporating into dishes. It requires an overnight setting time to achieve the right firmness, making it a simple yet impressive homemade vegan cheese option.
Ingredients
Macadamia Nut Cheese Ingredients
- 200 g macadamia nuts (unsalted)
- 180 g vegan Greek-style yogurt
- 1 tablespoon unfiltered apple cider vinegar
- 1 tablespoon nutritional yeast
- ¼ teaspoon sea salt
Instructions
- Quick-soak the nuts: Place the macadamia nuts in a saucepan and cover with water. Simmer gently for 30 minutes to soften the nuts. After simmering, rinse the nuts thoroughly under filtered water and drain well.
- Blend the ingredients: Transfer the soaked macadamias, vegan Greek-style yogurt, apple cider vinegar, nutritional yeast, and sea salt into a high-speed blender or food processor. Blend for several minutes until the mixture becomes smooth and creamy, stopping intermittently to scrape down the sides to ensure an even blend.
- Mold the cheese: Prepare a cheese mold or a fine-mesh sieve by lining it with clean cheesecloth. Set the mold over a small bowl to catch any liquid. Transfer the blended mixture into the lined mold, and tie the edges of the cheesecloth at the top securely with a clip or rubber band to hold shape.
- Set the cheese: Place the mold with the cheese mixture into the refrigerator and let it set for at least 12 hours, or up to 36 hours, to develop firmness. After setting, the cheesecloth should easily peel away from the formed cheese ball.
- Store and serve: Once set, remove the cheese from the mold and wrap it tightly in parchment paper. Store in an airtight container or ziplock bag in the refrigerator. The cheese stays good for up to 1 week and should be kept chilled until served.
Notes
- Vegan Greek-style yogurt provides a tangy depth that mimics traditional dairy yogurt; ensure the yogurt is unsweetened and plain.
- Unfiltered apple cider vinegar adds mild acidity which enhances the cheese flavor and helps culture development.
- If you don’t have a cheese mold, a fine-mesh sieve lined with cheesecloth works perfectly for shaping and draining.
- The setting time in the fridge is important to allow the cheese to firm up; do not skip or shorten this step significantly for best texture.
- This cheese is best eaten within one week to enjoy optimal freshness and flavor.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Cheese, Vegan Cheese
- Method: Blending
- Cuisine: Vegan
