Recipes > Macadamia Cheese Base
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.
Chad Sarno
- Serves: 2 cups
- Active Time: 45 mins
- Total Time: 12 hrs
- Views: 51,173
- Success Rating: 76% (?)
Steps
Step 1: Preparing and Culturing the Cheese
- 2 cups raw 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.
Chef's Notes
- by Chad Sarno
- •
- January 18, 2014
1. Probiotic powder can be found at health food stores, in health food sections of grocery stores or online.
2. Note that you may experience a different “smell” due in part to the fact that plant proteins break down differently than animal proteins.
54 Comments
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Where do you purchase the probiotic powder? -
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 -
Since there is a broad variety of probiotic strains, is there a particular strain that should be included? -
Rouxbe Staff
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. -
Thank you again, Eric, for your help!
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insted of macadamian nuts can i substitute with garbanzo beans? -
Rouxbe Staff
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/
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Can you use roasted macadamia nuts? Or only raw? -
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
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Hey! It this recipe also possible to make with lemon juice instead of probiotics, just like in the cashew cream cheese? -
Indeed Thomas - great instincts. That approach will work as well! Happy Cooking! Chef Kirk
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Is the nut amount the same if you were to sub out for cashews? -
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
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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?
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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
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Could you use the pulp left from making Almond Milk to make this cheese? -
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
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Hi, you speak about using Miso or Lemon Juice to culture cheese can you tell me in what proportion may I use it? -
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
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Thank you Erick W . For the info on the web. It is very helpful.
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If using roasted macadamias, would you still soak them? If so, when? (Before or after roasting...) -
would it be possible to freeze this recipe with good results? -
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 -
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
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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. -
i make milk kefirs, and water kefirs... could i use kefir grains to culture the nut mix? or whey? I know, ... not plant based :) -
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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I’ve seen references to refrigerated probiotic powders, but I have the unrefrigerated kind at home - it’s my daily probiotic supplement. Would that work as well or does it have to be the refrigerated kind? -
Rouxbe Staff
Jordana, so long as they are alive and kickin', either would be fine.
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Thanks Eric, but how do I know if they are alive and kickin'? Is there a way for me to test the probiotic powder before I incorporate into the recipe? Thanks!
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Is it possible to substitute a flavored kombucha for the probiotic powder, miso, or rejuvelac. If so, how much? -
Rouxbe Staff
Hi Kellie, I've never tried that. You might give it a try. Or, perhaps, others in the Rouxbe community have experience with this?
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Rouxbe Staff
Jordana, this appears to be one way to test probiotics: https://www.doctoroz.com/quiz/quiz-your-probiotic-supplement-working
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Is it ok to substitute raw sunflower seeds for the macadamia? I cannot use nuts due to allergies.
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Rouxbe Staff
Hi Catherine: Great question, and YES! I love the rich flavor of sunflower seed cheese. Plus, sunflower seeds have a better price point. Follow the directions as the recipe states, you do not need to make any adjustments. A fun book to use for vegan cheese recipes is by Julie Piatt, This Cheese is Nuts. Hope you have fun making your sunflower cheese. Best, Char -
Hi! Can this cheese be made with cashews? Here in Argentina macademia nuts are not even available. Regarding the probiotics, can cultured non-diary yogurts be used instead of the powdered probiotics?
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Rouxbe Staff
Hi Rodrigo: Cashew cheese is another popular nut to use in plant-based cheese making. Yes, probiotics are usually made during the fermentation process if the source is non-dairy yogurt. You can also use lemon juice, which would actually be my first choice. You could also use almond, but after soaking, remove the skin. Good luck. Thanks for writing. -Char
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Hi. I would like to know if we can freeze this? If so, how long and does it ruin the texture? Thanks -
Rouxbe Staff
Hi Janice: thanks for writing. You can freeze it, but it alters the texture of the cheese and can diminish the good bacteria. It is best fresh. Make a smaller batch so it is eaten fresh, and at its best, good question. Good luck! -Char
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Thinking of using a dry coconut (whats seasonally available) for this exercise. Noticed that the Cashew cheese video did not call for fermentation or bagging. Will the coconut creme need to be bagged? can it be fermented? Is there an option for making nut cheese into a "bleu cheese" -
Rouxbe Staff
Hi Carleen: Great question. The first thing that jumps out is the difference in fat content between the dried coconut and the macademia. I would suggest to use full fat coconut milk as an ingredient with 2 cups of the dried coconut. I have made coconut-based cheese with dried coconut and agar-agar. However, I think you could create the coconut cheese. There are many recipes on the internet that might meet your ingredient needs more specifically. You could use a less expensive nut, like almonds, but after soaking, remove the skin. Thanks for writing. Char
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What kind of cheese can one substitute for probiotic powder?/? what is nutritional yeast...like regular yeast?
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Rouxbe Staff
Hi Karen: Vegan cheesemakers will frequently use probiotic powder to make cultured, vegan cheeses. Nutritional yeast is a staple in vegan kitchens--it is a yellow-flaked powder that is fortified with Vitamin B-12, it has a cheese-like flavor. It is not like baker's yeast. Some vegan cheeses will use agar-agar to make cheese. Hope this information is helpful to you. You can find probiotic powder at a health food store. Thanks for writing. Cheers, Char
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So I made this base and added the seasonings as written. I used 2 capsules of probiotics that only contained L. Acidophilus at 1 billion per. I let it culture for 21 hrs and it just didn't have the twang that I was expecting. After adding the seasoning the nutritional yeast is about the only thing I can taste. Any suggestions on what might have happened. -
Rouxbe Staff
Hi Robert: Thanks for writing. I would suggest to have added more onion granules and salt, and folded in well. In this recipe, I'd let it set for the full 24 hours. And, did your probiotic capsules equal one teaspoon? That is key. If you want to so another "test run" on the seasoning, make the cheese with white beans (to keep costs down), and go form there. How does that sound to you? Thanks, Char.
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Rouxbe Staff
Hi Robert: Thanks for writing. I would suggest to have added more onion granules and salt, and folded in well. In this recipe, I'd let it set for the full 24 hours. And, did your probiotic capsules equal one teaspoon? That is key. If you want to so another "test run" on the seasoning, make the cheese with white beans (to keep costs down), and go form there. How does that sound to you? Thanks, Char.
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Rouxbe Staff
Hi Robert: Thanks for writing. I would suggest to have added more onion granules and salt, and folded in well. In this recipe, I'd let it set for the full 24 hours. And, did your probiotic capsules equal one teaspoon? That is key. If you want to do another "test run" on the seasoning, make the cheese with white beans (to keep costs down), and go form there. How does that sound to you? Thanks, Char.
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Yes the probiotic was one teaspoon but I also got it in the dry section and not the refrigerated section. Could this mean the probiotic wasn't live cultures?
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Will white beans culture and mend together like the macadamia nuts did?
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Rouxbe Staff
Hi Robert— thanks for writing. The reasoning for the beans was for you to develop the flavor profile you are looking for. I have made this with beans, and the texture is different, but it is a good way to play with the flavors you wish to have. Remember that the fat content of the macadamia is very high. Hope this helps. The recommendations provided last night should be very helpful to you. Let us know how you make out. thanks, Robert. Cheers, Char
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How much lemon juice do you use to to sub the probiotic powder? -
Rouxbe Staff
Hello Heather: this is a great question. Aside from lemon, you could use kombucha, brine from raw sauerkraut, vegan yogurt, or even ACV. I am recommending 2T to replace the probiotic powder. If needed, you may want to add a little more nutritional yeast once the mixture is cultured. Good question. You can find the probiotics at a chain pharmacy. They're good to have on hand for making vegan cheeses. Thanks for writing. Cheers, Char
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Why are the additional ingredients/seasonings added after culturing and not before? Other cheeses I have made all have the nutritional yeast, salt etc added before it sits and cultures. Just curious. -
Rouxbe Staff
Hi Maryellen: Thanks for writing. When fermentation is taking place, it's important to maximize the probiotics to benefit gut health (and beyond). When I make fermented cheeses, I always add the spices at the end, rather than fermenting them with the nut mixture. A best practice in making fermented cheeses is to add the spices after the fermentation. Hope this helps. Thanks, Char
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