Macadamia cheese
Recipe: #40979
June 17, 2023
Categories: Macadamia Nut, Lemon, Australian, 5 Ingredients Or Less, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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
Ingredients
Nutritional
- 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.
Tips
No special items needed.
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