This vegan macadamia nut cheese recipe’s easy to make as long as you have the macadamia nuts! It’s tasty on gluten free crackers, gluten free bread, served with a salad or on top of jacket potatoes. Or just eaten alone as a snack with anything you like.
I’m in love with vegan cheeses at the moment, like vegan cashew nut soft cheese, which is great as a dip or in a jacket potato or melted on top of something like toast (except I don’t eat toast lol). I’ve also made delicious cheeses from oat flour & sweet potato with red peppers and now, to add to the collection we have this macadamia nut cheese recipe with fresh chives.
It’s perfect for serving with gluten free crackers or on gluten free bread, or just to enjoy on its own. Very moorish . . .
I’ve always soaked the macadamia nuts overnight but I suspect you could make this recipe just the same without the soaking. For this recipe I used 1 cupful of nuts and that made 3 small cheeses, each one the size of a poached egg, but a bit deeper.
This macadamia cheese is so simple to make, you just add all the ingredients to the blender and mix. That’s macadamia nuts, the juice from a jar of chickpeas, coconut milk, oat flour, coconut oil, lemon juice, apple cider vinegar (optional), salt, plenty of ground pepper, garlic powder, onion powder and 4 teaspoons of agar agar powder.
First blend the nuts with a little liquid and then add the rest of the ingredients so that the blender can cope. I have a Braun and it works fine but I do have to take these kinds of precautions of pre-blending the nuts as otherwise I’ll be left with lumps in the final cheese (which I actually quite like anyway but it should be by choice not by accident lol!).
Actually, I’m toying with the idea of joining the masses and getting myself a Vitamix Blender, which everyone tells me blends so much better than other blenders . . . But . . . well hmm . . . it’s just that I’m just not sure yet that it will be so much better than my Braun to be worth the extra cost. If you have any advice please let me know in the comments!
Once everything’s been blended together, transfer the mix into a saucepan and bring to the simmer. Simmer, stirring all the time for about 5 minutes.
Pour in the chopped chives and stir well. Transfer the mix into cheese molds or simple little flexible dishes and put into the fridge to chill, preferably overnight.
Serve on the side of your meal, on crackers, jacket potatoes or on gluten free bread.
Delicious and yummy!
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1 cup macadamia nuts - soaked in a little water overnight; use the water too.
- The liquid from 1 can or jar of legumes such as chickpeas (Aquafaba).
- 1/2 tin of coconut milk.
- 1 dessert spoon oat flour.
- 1 tsp coconut oil.
- Juice from one lemon.
- Apple cider vinegar to taste.
- Salt & pepper.
- 1 desert spoon garlic powder & onion powder.
- 4 teaspoons agar agar powder.
- Spring onions.
- Blend all the ingredients.
- Transfer into a pan and heat for 5-10 minutes.
- Bring to a simmer and stir continually for about 5 minutes.
- Stir in chopped spring onions and pour into cheese moulds, small flexible dishes or egg poachers and put into the fridge to chill.
- Take out when ready to eat and enjoy!
You can make nut cheeses with almost any nut. Try it with cashews, walnuts or almonds.
This cheese can be made with loads of variations and adaptations according to what you have in your cupboard. Why not experiment with it and see what you think . . . and please let me know how you get on by coming back and leaving a message in the comments area below.