Macadamia Cheese Base

Macadamia Cheese Base

Details

This smooth, non-dairy, nut-based cheese is extremely versatile. Use it as a base recipe to roll or fold in a variety of additions such as fresh herbs, peppercorns, or candied walnuts.
  • Serves: 2 cups
  • Active Time: 45 mins
  • Total Time: 12 hrs
  • Views: 16,404
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing and Culturing the Cheese

• 2 cups macadamia nuts, soaked overnight in filtered water
• 1 tsp probiotics powder

Method

To make macadamia cheese, first soak the macadamia nuts overnight, then drain. Add the nuts to a blixer or high-speed blender. Note: If you do not mind a cheese with a bit of texture, you could also use a regular food processor; however, for the best results, a blixer or high-speed blender should be used for optimum smoothness.

Next add a touch of water. Depending on the equipment used, you may need to add more water, which is okay, as the cheese will be strained and pressed afterwards.

Next add the probiotic and blend. Scrape the sides as needed and continue to blend until you reach a nice smooth consistency. Ideally the cheese should feel smooth with very little to no trace of the nut texture to it. Again, this will depend on the equipment used.

To culture the cheese, scrape the mixture into a strainer lined with a mesh bag or a piece of cheesecloth. Draw the strings of the bag and twist to secure it. Place a small plate over the cheese and press to flatten it out a bit. Next place a heavy weight, such as a bowl of dried beans or a large can, onto the plate. The weight will help to press out any excess water during the culturing process, which will ultimately determine the firmness of the cheese. Cover everything with a clean cloth or breathable piece of mesh.

Let culture at room temperature for at least 12 hours or up to 24 hours for a stronger result. When ready, remove from the mesh bag. Pressing the cheese, rather then hanging it, makes it drier and therefore easier to shape and mold.

Step 2: Seasoning the Base Cheese

• 2 tbsp nutritional yeast
• 1 tbsp onion granules
• Freshly grated nutmeg
• 1 tsp sea salt
• 1/4 tsp white pepper

Method

Once the macadamia cheese is cultured, remove from cheese cloth and place in bowl. Add the remaining spices and mix thoroughly.

Place into the refrigerator for up to 1 week. This cheese base can be used as a spread, rolled with herbs or other seasonings, addition in salads or as part of a non-dairy cheese platter.

27 Comments

  • Sarah J
    Sarah J
    Where do you purchase the probiotic powder?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Sarah - Nice to hear from you. So I have been able to purchase at both Walgreens and Walmart in the past. I hope this helps! Chef Kirk
  • Barbara S
    Barbara S
    Since there is a broad variety of probiotic strains, is there a particular strain that should be included?
  • Eric W Rouxbe Staff
    Eric W
    I am not aware of a particular culture that 'should be' included in cultured cheeses. Many recipe that I have used or have come across simply call for a capsule, containing several strains, to be opened up and incorporated. However, some common strains included B. bifidum, L. acidophilus, L. casei, and L. rhamnosus. Some folks also use miso or rejuvelac to culture cheese.
  • Barbara S
    Barbara S
    Thank you again, Eric, for your help!
  • Illiana A
    Illiana A
    insted of macadamian nuts can i substitute with garbanzo beans?
  • Eric W Rouxbe Staff
    Eric W
    Illiana, the quick answer is 'yes'. As you use legumes, you lean toward the category of tempeh, some tofus, and natto--all cultured beans. However, it's probably a good idea to read up on handling of legumes, just so you are not met with surprises. There is much information on the interwebs. I've included one article, here... https://traditionalcookingschool.com/food-preparation/recipes/lacto-fermented-hummus/
  • Jacqueline K
    Jacqueline K
    Can you use roasted macadamia nuts? Or only raw?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Jacqueline - Great question - I've used roasted macadamia nuts before in this recipe and it definitely added a nice dimension to the flavor profile. If you go this route, I might suggest - 1. Spreading your raw macadamia nuts on a baking pan 2. Place into oven preheated - approximately 250 degrees Fahrenheit 3. Roast the macadamias for about 8 minutes or until they turn a nice golden color - perhaps shake the tray now and again to ensure even roasting 4. Carefully remove the tray from oven using an oven mitt - and take the nuts off of the tray - perhaps put into a bowl - so that they don't cook any longer on the still hot pan 5. Then cool the nuts thoroughly before proceeding with your Macadamia Cheese recipe... I hope this helps - all the best and thanks for learning with Rouxbe! Chef Kirk
  • Thomas F
    Thomas F
    Hey! It this recipe also possible to make with lemon juice instead of probiotics, just like in the cashew cream cheese?
  • Kirk B Rouxbe Staff
    Kirk B
    Indeed Thomas - great instincts. That approach will work as well! Happy Cooking! Chef Kirk
  • Colleen A
    Colleen A
    Is the nut amount the same if you were to sub out for cashews?
  • Kirk B Rouxbe Staff
    Kirk B
    HI Colleen - so fundamentally, if you were to sub out cashews for macadamia nuts, yes, the amount would be the same - a good place to start anyway. You might find yourself adjusting the consistency a bit...I hope this helps! Chef Kirk
  • Colleen A
    Colleen A
    Thanks Kirk! I tried it but the "cheese" was very creamy and squeezed through the cheese cloth. Ill have to adjust a bit. I'm using a vitamix....would that change anything?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Colleen - great instincts. The VitaMix is an amazing machine - perhaps too strong at times. I would stick with your game plan - perhaps adjust the amount so that your consistency tightens up a bit. Also, try "pulsing" with the VitaMix and perhaps you will be able to control the consistency a bit more... I look forward to hearing more! Thanks again! Chef Kirk
  • Dorothy S
    Dorothy S
    Could you use the pulp left from making Almond Milk to make this cheese?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Dorothy and thanks for your question. Indeed, you can use the pulp from your Almond Milk - my only suggestion is to try and use right away while still moist. I hope this helps! All the best, Chef Kirk
  • Jeanette M
    Jeanette M
    Hi, you speak about using Miso or Lemon Juice to culture cheese can you tell me in what proportion may I use it?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Jeanette - thanks for your question. In my experience, if adding miso or lemon juice to a cultured vegan cheese recipe, I would suggest approximately ½ teaspoon of either per 1 cup of macadamia nuts. I hope this helps. Many thanks for learning with Rouxbe. Chef Kirk
  • Illiana A
    Illiana A
    Thank you Erick W . For the info on the web. It is very helpful.
  • Jeanne D
    Jeanne D
    If using roasted macadamias, would you still soak them? If so, when? (Before or after roasting...)
  • Lainie D
    Lainie D
    would it be possible to freeze this recipe with good results?
  • Lauren L
    Lauren L
    Hi Jeanne, if you choose to soak your macadamias, you soak them before roasting when they are still raw. You can soak, drain them and then put them in the oven on a low temp. I like to use a glass pyrex so they do not burn and shake/ stir them partway through cooking. When you start to smell them roasting, they are close to done. Keep your eye on them because they go from perfect to overdone pretty quickly. You do not have to soak before roasting but it does make them more digestible. Thank you for your question. Chef Lauren
  • Lauren L
    Lauren L
    Hi Lainie! Thank you for your question. Yes, you can freeze nut cheese with good results! Just make sure it is well sealed. Happy cooking. Chef Lauren
  • Gina D
    Gina D
    I have made this cheese before and use 1 probiotic capsule. I have even used 2 probiotic capsules which made the flavor of the cheese even more intense. I did not know I could freeze it or roast the nuts. I can't wait to try roasting and see the difference in the flavor.
  • Frieda T
    Frieda T
    i make milk kefirs, and water kefirs... could i use kefir grains to culture the nut mix? or whey? I know, ... not plant based :)
  • Lauren L
    Lauren L
    Hi Frieda, Yes, either kefir or whey would work. Different catalysts have different outcomes in terms of strength of flavor but I am guessing both of those options would be really successful. Let us know how it goes here! Thank you, Lauren

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