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Raw Vegan Herb Coated Fermented Macadamia Cheese Recipe

It is so easy to make a basic Raw Vegan Nut or Seed Cheese : choose one or a combination of nuts or seeds, soak them for a few hours, then blend them with a probiotic (the liquid from fermented vegetables or the contents of a probiotic capsule), and then allow the mixture to ferment to your desired sourness, that's it ! To this cheese base you can then add flavourings of your choice, including nutritional yeast, which interestingly enough, does have a cheesy flavour. Making your own Raw Vegan Cheese might sound like a complicated process, but each individual step only takes a few minutes and will keep well in the fridge. Serve with a green salad and crackers, or as a topping on a large salad.

Posted by: Ann Smyth
On:

Cuisine

French

Time

< 15 mins

Skill Level

Newbie

Serves

6

Courses etc.

Detox
Fermented Foods and Drinks
Lunch Box
Nibbles and Snacks
Recipes for kids
Side dishes

You will need

IngredientAdd
250g macadamia nuts More products
1 Tbsp probiotic powder More products
1/2 lemon, juiced More products
2 Tbsp nutritional yeast More products
generous pinch sea salt More products
freshly ground black pepper, to taste Available only in our Tollcross shop More products
1/8 tsp chilli flakes, optional More products
50g mixed dried herbs, to coat More products
generous pinch sea salt More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Soaked the macadamia nuts for at least 4 hours, then rinse and drain them.
  • Next, place them in your high speed blender along with the probiotic powder and as little water as possible (about 1/4 cup) and blend until smooth.
  • Line a small sieve with 2 layers of cheese cloth or with a nutmilk bag. Pour the macadamia cream into the sieve, loosely wrap the cheese cloth and leave at room temperature for 24 to 48 hours to allow the cheese to ferment and slowly drain. The longer the cheese ferments, the stronger the fermented flavour will be.
  • After the fermentation time, transfer the cheese base to a small bowl, add the lemon juice, nutritional yeast, salt, black pepper and chilli flakes, if using. Mix until well incorporated.
  • Place in the fridge to firm up for at least a couple of hours. Shape into a log or mini cheeses and coat in the herb mixture before either serving or putting in your dehydrator and dehydrating for 12 to 24 hours to form a crust.
  • Will keep well for a couple of weeks in the fridge.

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Macadamia Nuts Halves
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Probio-Easy Probiotic Powder
Higher Nature (90g)
£9.95
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Lemon ORGANIC
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£0.85
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Crushed Chillies
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Mixed Herbs ORGANIC
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Coarse Sea Salt
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Coarse Sea Salt
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