Adapted from my herby cashew cheese recipe, this mild and creamy version makes the perfect base for both sweet and savory dishes.
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🧾 Ingredients
Here's everything you need for this easy macadamia nut cheese recipe:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Raw Macadamia Nuts: Macadamias have a nutty flavor with a touch of sweetness. Similar to cashews, they make the perfect base for dairy-free cheese.
- Vegan Yogurt: Opt for a Greek-style yogurt, for best results, you need yogurt with a thick consistency. I use Alpro Greek-style plain yogurt (sometimes labeled as protein yogurt or Skyr). Also try to go for one with vegan cultures like S. Thermophilus, L. Bulgaricus for probiotics!
- Unfiltered Apple Cider Vinegar: We're using raw ACV with "the mother" which is fermented and contains good bacteria and yeast for that cultured tangy flavor.
- Nutritional Yeast: Often nicknamed "nooch", this gives plant-based cheese a wonderful cheesy flavor, and a little goes a long way!
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🔪 Instructions
Here is a visual guide of each step of this vegan cheese recipe. When you're ready to make the recipe, please refer to the detailed printable recipe card at the end of this page for full measurements and written instructions:
Step 1: First thing is to soften the macadamias. Add them to a saucepan with water and simmer for 30 minutes.
Step 2: Rinse them under filtered water and drain to remove any excess liquid.
Step 3: Blitz the soaked macadamia nuts, dairy-free yogurt, apple cider vinegar, nutritional yeast, and sea salt in a high powered blender or food processor until it has a creamy consistency.
Step 4: Transfer the cheese to a cheese mold or fine-mesh sieve with cheesecloth on top of a small bowl.
Step 5: Secure the top of the cheese cloth with a rubber band or clip.
Step 6: Refrigerate overnight, for at least 12 hours or up to 24-36 hours for a more set cheese ball.
When set, the cheesecloth should easily lift away from the sides of the cheese ball.
💭 Recipe Tips
Scrape down the sides of the jug. The blending process will take a bit of time, but to help move things along, stop and scrape down the jug every so often.
If you don't have a cheese mold or cheesecloth, don't worry - neither is essential to make cheese! Simply line a container of your choice with some plastic wrap instead.
🍽 Serving + Variations
If you're using this non-dairy cheese to make desserts like vegan cheesecake, I suggest leaving it as is. But if you're serving it with crackers or on a cheeseboard, here are some ways to switch up the flavor profile:
- Garlic & Fresh Herbs: Add garlic powder, onion powder, fresh basil, oregano, dill, or dried herbs de Provence (follow the quantities from my vegan boursin recipe). Just note to add the herbs for the last 30 seconds of blending.
- White Miso: You could also add a teaspoon of miso paste for a savory twist
- Spicy: Add dried red chilli flakes, smoked paprika, and cracked black pepper.
- Dried Fruit: Add a few tablespoons of dried cranberries after blending (sort of like Wensleydale cranberry cheese!).
💬 FAQs
It has a slightly nutty aroma and creamy, with a hint of tangy cheesy and fresh flavor. Similar to a dairy-free Philadelphia cheese, but without any aftertaste of coconut or oils.
This macadamia-based cheese will stay fresh up to a week in an airtight container in the fridge.
Yes, my other vegan cream cheese recipe uses coconut milk, vegan Greek yogurt and fresh lemon juice.
🧀 More Vegan Cheese
📖 Recipe
Macadamia Nut Cheese
Ingredients
- 200 g (1 ½ cups) macadamia nuts unsalted
- 180 g (¾ cup) vegan Greek-style yogurt *note 1
- 1 tablespoon unfiltered apple cider vinegar *note 2
- 1 tablespoon nutritional yeast
- ¼ teaspoon sea salt
Instructions
- Quick-soak the nuts: Add the macadamias to a saucepan with water and simmer for 30 minutes. Rinse under filtered water and drain them.
- Blend: Add the soaked macadamias, yogurt, apple cider vinegar, nutritional yeast, and salt to a high-speed blender or food processor and blend for a few minutes until smooth and creamy. Stop and scrape down the sides of the bowl as needed.
- Mold: Line a cheese mold* or fine-mesh sieve with cheesecloth* and sit it on top of a small bowl. Tie the top of the cheesecloth with a clip or rubber band. *note 3
- Set: Place it in the fridge overnight (at least 12 hours, or up to 36 hours). When set, the cheesecloth should easily lift away from the sides of the cheese ball. *note 4
- Storage: Wrap the cream cheese in parchment paper, place it in an airtight container or ziplock bag, and refrigerate. Keep chilled until serving and use it within 1 week.
Notes
- Greek-Style Yogurt: I use Alpro soy protein yogurt. The yogurt must be thick (it should appear set when chilled), or your cheese will not set properly. In a pinch, you can use silken tofu.
- Unfiltered Apple Cider Vinegar: Unfiltered contains a cloudy sediment called "the mother" which contains settled good bacteria and yeast.
- If you don't have a cheese mold or cheesecloth, don't worry - neither is essential for this recipe! Line a container of your choice with some plastic wrap instead.
- Setting the cheese: Depending on the temperature of your fridge/yogurt used, it could take more or less time (up to 24 hours) to get a set cheese ball.
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