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Macadamia nut cheese is the best vegan dairy-free snack

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Snacking just got easier with this vegan macadamia nut cheese

Even though I am not a vegan, I do eat a lot of vegan- and vegetarian-based foods in my diet. I love trying new things and experimenting with fun, new recipes, especially things like this super-easy vegan cheese. If you are a vegan or just want to try something different, then this nut-based cheese is an easy place to start.

Snacking just got easier with this vegan macadamia nut cheese

This cheese is actually not cheese at all, and it's made strictly from raw, organic macadamia nuts. Yes, you read that right — nuts. What I love about this version is that while most nut cheeses require you to soak the nuts, this recipe does not, making it a very quick recipe to throw together. Its consistency resembles creamy ricotta cheese, and it's great for spreading or dipping.

Snacking just got easier with this vegan macadamia nut cheese

Vegan macadamia nut cheese recipe

This dairy-free cheese is made from macadamia nuts and garnished with fresh herbs. It's perfect served with whole-grain crackers, toasted bread or fresh vegetables.

Serves 6

Total time: 10 minutes

Ingredients:

  • 1-1/2 cups raw, organic macadamia nuts
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup purified water
  • 1 tablespoon apple cider vinegar
  • 1/2 a lemon, juiced
  • 1-2 tablespoons pure maple syrup, depending on desired sweetness
  • Salt and fresh cracked pepper, to taste
  • Fresh herbs, such as parsley or thyme, for garnish

Directions:

  1. To a high-speed blender or food processor, add all the ingredients except for the herbs.
  2. Blend the mixture on high for 3 to 4 minutes or until the cheese is very smooth and creamy (and resembles whipped ricotta cheese).
  3. Place the nut cheese into a serving bowl, and garnish with fresh herbs.
  4. Serve with your favorite crackers, toast, bagels or fresh vegetables.
  5. Keep any leftovers in an airtight container in the refrigerator for 4 to 5 days.

More easy vegan-friendly recipes

Pumpkin-apple soup
Vegan veggie-filled hand rolls
Vegan apple-raisin bran muffins

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