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Simple Vegan Nut Cheese

This light refreshing, versatile and delicious dairy free soft cheese recipe is made by using macadamias or cashews or a mix of the two. You can also include a portion of pine nuts and/or hempseed added to the mix.



This vegan cheese is a good source of protein, and is considered a probiotic food, meaning that it is high in a range of healthy bacteria that help to boost your immune system.

The cheese keeps in the fridge for approximately 5 days and is smooth and delicious and easy to prepare. Follow these simple steps below –


Ingredients 2 cups of macadamia nuts or cashews or a mix of nuts and seeds equaling 2 cups , soaked over night in water in the fridge. ¼ cup lemon juice 1 level teaspoon of himalayan salt ¼ cup of olive oil or other oil of your choice Method Drain the water from the soaked nuts and place them in the blender with all of the other ingredients.

Blend for 30 seconds then scrape down the edges and blend again for another 2 minutes or or until a smooth thick paste is formed.

Remove the nut cheese from the blender and place it in a double layered cheese cloth , fold up the edges and secure with a rubber band and hang the cheese over a bowl over night. It will not drip liquid but it does dry a little and forms a soft round shape. Remove the nut cheese from the cloth and store covered in the fridge. Serving Ideas Spread the nut cheese on breads, pancakes, chapattis. Serve it on risotto or pasta or soups as a garnish.

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