Cooking Instructions
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Step 1
After
Macadamia Nuts (250 g)
have been soaked, drain water and give them a quick rinse.
Step 2
In a food processor or high-power blender place nuts and
Filtered Water (240 mL)
. Blend until smooth.
Step 3
Next, add
Apple Cider Vinegar (15 mL)
and blend some more until creamy.
Step 4
Add
Dried Rosemary (1 g)
,
Dried Parsley (as needed)
,
Dried Basil (1 g)
,
McCormick® Garlic Powder (3 g)
,
Probiotic Capsules (2)
(open up capsules and pour probiotics into the mixture),
Nutritional Yeast (3 g)
, and
Sea Salt (1 pinch)
. Blitz again just until combined.
Step 5
Scrape out the mixture onto a cheesecloth or nutbag so it's breathable and form into a round shape. Place a cooling rack on top of a bowl. Place cheese on top of the cooling rack so it's got lots of room to breathe.
Step 6
Let it sit on the counter for 24-72 hours or place in a warm place like the oven, with the oven off. Your cheese is ready to enjoy when it starts to get stinky. Trust me, you'll know! Refrigerate as soon as you want it to stop culturing.
