Recipes > Seasoned Macadamia Cheese
This smooth, non-dairy, nut-based cheese is extremely versatile. In this preparation, we roll in a variety of additions such as fresh herbs, peppercorns, or candied walnuts.
Chad Sarno
- Serves: 3 cups
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 48,276
- Success Rating: 27% (?)
Steps
Step 1: Mixing in the Flavorings
- 1 recipe Macadamia Cheese Base
- 1 tbsp nutritional yeast
- 1 tbsp onion granules
- freshly grated nutmeg
- 1/2 tsp sea salt
- 1/2 tsp white pepper (optional)
Method
Once cultured, add the Macadamia Cheese Base to a bowl.
If not done so already – mix in the seasonings. Mix to thoroughly combine the ingredients.
Step 2: Shaping & Options to Rolling Cheese In
- Choice 1: 1/2 cup fresh herbs, chopped (tarragon & chives)
- Choice 2: 1/2 cup Maple Chipotle Candied Walnuts, chopped
- Choice 3: 3 tbsp crushed pink peppercorns & 1 tbsp coarse sea salt
Method
To shape the cheese, scoop onto a piece of parchment paper or onto a non-stick dehydrator sheet. Then using your hands, mold the cheese into a log-like shape. Fold the sheet over and roll the cheese to form a nice roll. Cut the cheese in half and set one half aside.
Next, roll the cheese in your choice of ingredients, such as fresh herbs, peppercorns or Maple Chipotle Candied Walnuts. Then simply roll and gently press the cheese into the ingredients used. Carefully, press the ends of the cheese onto the ingredients as well. Carefully roll the cheese one last time, to ensure it is evenly shaped.
Serve these cheeses as part of an appetizer or salad or simply serve as part of a non–dairy cheese platter.
25 Comments
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Superb -
it is great and also we can with veta cheese and if we have mix cheese left over -
Perfect for my upcoming wine and cheese party. -
looks yummy! -
feta cheese -
are onion granules the same as onion powder?
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Hi Mavis. They are slightly different in their level of coarseness. You can interchange them here but dial back the powder a bit as it will be more volume per TB. Lauren -
Hi, what are the tomatoes pictured near the end of the video? -
Hi Andrew. They are semidried tomatoes. https://rouxbe.com/recipes/5209-semidried-tomatoes Lauren
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i made it and tried it and i should say it was amazing -
Rouxbe Staff
Hi Sepideh: So, delicious, right? I imagine that this "cheese" would make a beautiful ingredient to a nosh board. Thanks for letting us know. Cheers, Char -
Has anyone tried freezing this? We are traveling to a vacation location and I would love to bring this with me. -
Rouxbe Staff
Hi Pamela: thanks for writing. I have made these cheeses, and they do freeze well. Wrap them well, and store them without adding the covering. Best to store them formed, and once thawed, add herbs, etc. Hope you have a safe journey. Cheers, Char
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Is there a specific brand of nutritional yeast everyone is using? The one I used had overwhelming flavor of nutritional yeast and thats all I could taste -
Rouxbe Staff
Hi Robert: Thanks for writing. Not sure what you were using. My personal favorites are from Trader Joe's (currently out of stock, nationally), Bragg's, Red Star. I prefer a small flake on my nutritional yeast, and the brands mentioned bring that quality. Another reputable brand is Bob's Red Mill. To me, it really tastes like cheese. Hope this is helpful to you. When I was a new user of "nooch," its fun name, it used to taste like yeast, but it has sodium in it and is a total flavor enhancer. Thanks, Char
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Can this be made without nutritional yeast? Thank you.
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Rouxbe Staff
Hi Debbie: You can omit the nutritional yeast, if you are not opposed to miso paste, you may want to substitute the miso paste--start out with one tablespoon, and adjust flavor to your liking. Hope this helps. Cheers, Char
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Hello!! What is a good substitute to Macademia? :)
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Hello!! What is a good substitute to Macademia? :)
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Hello!! What is a good substitute to Macademia? :)
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Hi Rhea Maria, You could try using cashews, they have a similar fat content, though the flavor profile will be slightly altered. Cheers, Sandy -
Thank you so much Sandy! Just out of curiosity, what does fat do? Or why is it the amount of fat that's the reference, I would be very interested to know :)
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Hi Rhea, The fat is what gives the non-dairy cheese it's creamy texture and rich mouthfeel. Cheers, Sandy
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Yum! How does this cheese hold up if heated?
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Rouxbe Staff
Hello, Marti: when heated, the nut cheese will become loose and creamy. You may have to add a stock to achieve a nice, creamy texture. Cheers, Char
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