For a PDF version of the recipe in this video, head over here: https://therawchef.com/trc_recipes/ma...

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Raw vegan tree nut cheese is really my thing. I love the creativity of it. You can start off with any number of different type of nuts, mix it with a variety of different ‘starters’ and then in the second stage, after the initial fermenting, you can flavour it up in so many different ways. This really makes cooking with plants fun!

Macadamia Nut Cheese

In this tutorial, I’m giving you a beginner’s recipe for a plant based cheese. The recipe is great as a standalone and will give you something that you can make into a round, or you can roll into a log. It’s a great allround cheese for spreading on breads and crackers, or using in salads. It will keep in the fridge for several weeks too, so is great for salads. If you have one of these cheeses in the fridge at all times, It can turn even the most basic salad into a delightful and satisfying meal.

In the picture on the recipe page link above you can see this exact macadamia nut cheese, made into a log and rolled in crushed pink peppercorns. The one of the left has had some beetroot powder mixed in. It’s then covered in fresh dill. Once the dill is on there, the cheese will only last as long as the fresh herbs, which is about 3 to 4 days.

Going further

If you like this recipe, you may be interested in taking a deeper dive into the world of nut cheeses. Check out our Academy course: Tree Nut Cheeses where we look at using a variety of different nuts. Plus we’ll cover more traditional cheese making methods for making cheeses such as camembert. . .all from nuts! Check that out here: https://therawchef.com/treenutchees...

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