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Macadamia Nut Cheese

February 10, 2013 by epicureanvegan

Macadamia Nut Cheese -- Epicurean Vegan

I was immediately smitten when I saw this recipe for macadamia nut “goat cheese” over at The Holy Kale. I haven’t met many nut cheeses I didn’t like, and this one looked too delicious not to try. I followed the recipe as it was written, but when I tasted it, I found into be incredibly bland. After all, there wasn’t any seasonings besides the tarragon it was rolled in. . . I took matters into my own hands because I sure the heck wasn’t going to waste the $7 I spent on two cups of macadamia nuts! A little salt, lemon juice, olive oil, and agave saved the day . . . and the cheese! Other than the texture, I don’t think this resembles goat cheese, but that doesn’t mean it’s not tasty–it most certainly is!

INGREDIENTS:
2 C macadamia nuts (I used unsalted), soaked for 24 hours in water
1 cap veggie Probiotic
1/2 C water
2-3 Tbs lemon juice
2 Tbs olive oil
1 tsp, or to taste, salt
1-2 Tbs agave
2-3 Tbs fresh tarragon, chopped

DIRECTIONS:
After soaking the nuts, drain and transfer to a food processor along with 1/2 a cup of fresh water and the contents of the probiotic capsule. Blend until smooth (you will probably need to periodically scrape the sides).

Macadamia Nut Cheese -- Epicurean Vegan

Wrap in a cotton napkin or a few layers of cheese cloth and squeeze out as much liquid as possible.

Macadamia Nut Cheese -- Epicurean Vegan

Keep wrapped in the cloth and place into a bowl. Do not seal the bowl.

DSC07262

Let it sit for 2 days on the counter and ferment. Unwrap . . .

Macadamia Nut Cheese -- Epicurean Vegan

. . . and transfer to a bowl. Using a fork, blend in the lemon juice, salt, and oil. Taste and adjust seasonings/flavorings if need be. Wrap the cheese in plastic wrap, shaping into a log.

Macadamia Nut Cheese -- Epicurean Vegan

Refrigerate for several hours to overnight to allow the flavors to meet and mingle. The longer you let it percolate the better! Spread the chopped tarragon on a cutting board and roll the log over it. Drizzle with agave and serve with crackers. This would also be excellent crumbled over a salad. Delicious and worth the long process! Enjoy!

Macadamia Nut Cheese -- Epicurean Vegan

Macadamia Nut Cheese
 
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I was immediately smitten when I saw this recipe for macadamia nut "goat cheese" over at The Holy Kale. I haven't met many nut cheeses I didn't like, and this one looked too delicious not to try. I followed the recipe as it was written, but when I tasted it, I found into be incredibly bland. After all, there wasn't any seasonings besides the tarragon it was rolled in. . . I took matters into my own hands because I sure the heck wasn't going to waste the $7 I spent on two cups of macadamia nuts! A little salt, lemon juice, olive oil, and agave saved the day . . . and the cheese! Other than the texture, I don't think this resembles goat cheese, but that doesn't mean it's not tasty--it most certainly is!
Author: Epicurean Vegan
Ingredients
  • 2 C macadamia nuts (I used unsalted), soaked for 24 hours in water
  • 1 cap veggie Probiotic
  • ½ C water
  • 2-3 Tbs lemon juice
  • 2 Tbs olive oil
  • 1 tsp, or to taste, salt
  • 1-2 Tbs agave
  • 2-3 Tbs fresh tarragon, chopped
Directions
  1. After soaking the nuts, drain and transfer to a food processor along with ½ a cup of fresh water and the contents of the probiotic capsule. Blend until smooth (you will probably need to periodically scrape the sides).
  2. Wrap in a cotton napkin or a few layers of cheese cloth and squeeze out as much liquid as possible.
  3. Keep wrapped in the cloth and place into a bowl. Do not seal the bowl.
  4. Let it sit for 2 days on the counter and ferment. Unwrap and transfer to a bowl. Using a fork, blend in the lemon juice, salt, and oil. Taste and adjust seasonings/flavorings if need be. Wrap the cheese in plastic wrap, shaping into a log.
  5. Refrigerate for several hours to overnight to allow the flavors to meet and mingle. The longer you let it percolate the better! Spread the chopped tarragon on a cutting board and roll the log over it. Drizzle with agave and serve with crackers. This would also be excellent crumbled over a salad. Delicious and worth the long process! Enjoy!
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Filed Under: Appetizers, Dressings/Condiments Tagged With: easy, home made nut cheese, macadamia nuts, nut cheese, spread, vegan cheese, vegan goat cheese

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Comments

  1. narf77 says

    February 11, 2013 at 12:31 pm

    I love the recipe and LOVE that little adorned fork :). Kudos on both points 🙂

    • epicureanvegan says

      February 14, 2013 at 7:51 am

      Thanks! The spreader was made by a local artist–bought it years ago. 🙂

  2. Barb@ThatWasVegan? says

    February 12, 2013 at 10:05 am

    Can you believe I’ve never made my own vegan cheese? Need to remedy that ASAP!

  3. Joanne says

    February 17, 2013 at 4:32 pm

    When you let sit for 2 days to ferment do you mean on a counter or in the fridge. I’m going to assume you mean on a counter.

    • epicureanvegan says

      February 17, 2013 at 4:40 pm

      Yes, on the counter. Thanks–I’ll add that to the post.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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