Macadamia cheese

Prep Time
Cook Time
1d 6h
Ready In

"This is a great spread for vegetarians and also a lovely dairy free cheese alternative for lactose intolerant cheese lovers. This can be served as a spread, or rolled into balls, and then rolled into chives to make a lovely little alternative cheese balls. Herbs, chives, spices or garlic could be added to this cheese for a little more flavor if you wanted. This cheese will keep well in the fridge for 5 days. "From Australian Macadamia's""

Original is 6 servings


  • Serving Size: 1 (120.8 g)
  • Calories 0.7
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 38306.7 mg
  • Total Carbohydrate - 0.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.1 g
  • Protein - 0 g
  • Calcium - 25 mg
  • Iron - 0.3 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place the macadamias in a bowl and cover with the water.; set aside for 6 hours.

Step 2

Drain macadamias and rinse well; place into a food processor.

Step 3

Add the lemon juice, salt and pepper to macadamia's and blend to combine; add the extra water and process until smooth, scraping down the sides in between processing.

Step 4

Wrap the macadamia cheese in muslin (I use a new, fresh, clean chux) and place into a colander over a bowl large enough to catch any excess liquid.

Step 5

Place in the fridge overnight.

Step 6

Store in an airtight container for up to 1 week.


No special items needed.

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