Macadamia Nut Cheese

This cheese is amazing. It was the first vegan cheese I made. I was so happy with the outcome that I couldn’t believe it had gone right. The original recipe is from Renata Octaviani, creator of the site Veg Vida. Read the whole recipe in advance and have all ingredients at hand before starting. You can make it white or use some turmeric to make yellow cheese. Season with other herbs, it’s also up to you. 

  • 1 ½ cup cold water
  • 5 tsp agar agar  (white powder)
  • ½ cup macadamia nuts (raw)
  • fresh juice of ½ lemon
  • 1 TBS Nutritional Yeast (optional)
  • 1 TBS olive oil
  • 1 tsp salt

Have all ingredients at hand and prepared. Squeeze the lemon in advance and leave the olive oil close to you so that you can quickly deal with the agar, because it hardens really fast.

Grease with olive oil the glass container where you’re going to put the cheese. When the cheese is ready, you will have to pour it (still hot) in there. Don’t use plastic or metal containers. Always prefer glass or ceramic ramekins, it’s cleaner and safer. Rinse macadamia nuts in running water and drain them a little. Next, blend thoroughly the macadamias, salt and Nutritional Yeast (if using). Set aside.

In a small pan, whisk the agar with room temperature water and bring to a boil, whisking the boiling solution continuously for ca. 2 minutes, and then turn off the heat. 
Whisk the agar agar in cool water first until fully dissolved. Then heat it and bring it to a boil. When it starts boiling, keep whisking for those additional 2 minutes.

Quick take the pan off the heat and pour the mixture of agar agar into the blender together with the macadamias previously processed. (you must be fast, remember that the agar hardens pretty quickly). Blend thoroughly until you get a thick but uniform cream. Then add olive oil and lemon juice.  Lemon quantity should be according to your taste. I suggest adding a little at first and then checking if it tastes good for you. Add more if needed.

It's ready and you must pour quickly in into the previously greased glass bowl. Cover it and put in the fridge to harden. Let it cool well before serving. Keep it in the fridge for up to 5 days.

Serve this cheese as an appetizer with crackers, olives and fresh vegetables. You can also slice it and prepare sandwiches, pizzas, calzones, or grated to mix in salads, risotto, to season noodles, and much more.

It can be used in any recipe where you would use regular cheese.  You must try this one!
All recipes, text and images shown are property of the Veganana's Blog. Show that you care mentioning the Veganana Blog when you share or publish the recipes.


Post a Comment