Macadamia Nut Cream Cheese

This macadamia nut cheese is creamy, creamy, creamy! Totally plant-based, great for gut health and it's so much fun to culture your own food.

Total Time

10min

5.0

1 Rating

Author: Joyous Health

Servings:

Ingredients

•

2 cups

Macadamia Nuts

•

1 cup

Filtered Water

•

1 Tbsp

Apple Cider Vinegar

•

1 tsp

Dried Rosemary

•

1 tsp

Dried Parsley

•

1 tsp

Dried Basil

•

1 tsp

Garlic Powder

•

Probiotic Capsules

•

1 Tbsp

Nutritional Yeast

•

1 pinch

Sea Salt

or Rock Salt

Cooking Instructions

After Macadamia Nuts (2 cups) have been soaked, drain water and give them a quick rinse.

In a food processor or high-power blender place nuts and Filtered Water (1 cup) . Blend until smooth.

Next, add Apple Cider Vinegar (1 Tbsp) and blend some more until creamy.

Add Dried Rosemary (1 tsp) , Dried Parsley (1 tsp) , Dried Basil (1 tsp) , Garlic Powder (1 tsp) , Probiotic Capsules (2) (open up capsules and pour probiotics into the mixture), Nutritional Yeast (1 Tbsp) , and Sea Salt (1 pinch) . Blitz again just until combined.

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.

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.

Author's Notes

When blending, you'll need to stop the food processor or blender every so often and use a spatula to push down the cheese on the sides. There will still be some texture in the cheese, this is okay as it doesn't have to be perfectly creamy.

I've included ranges for some of the ingredients so you can create the flavor profile you desire.

It should last in the fridge for about 2 weeks.

Nutrition Per Serving

CALORIES

1827

FAT

190.7 g

PROTEIN

22.0 g

CARBS

38.5 g