I still remember the first time I ever had a plant-based cheese around 4 years ago. I was on a date with my hubby Walker for dinner at a vegan café called Tori’s Bakeshop in the East end of Toronto. (Note: It’s no longer open for dinner). We ordered the cheese platter to start out and Walker being a cheese lover was very skeptical that he would like a nut-based cheese.
Well, suffice to say, he was a believer! I remember both of us “ooooohing” and “awwwing” over the cheese. The texture was wonderfully creamy and absolutely packed with flavour. We were so full after gobbling up all the cheese we had no room for our main courses, ha! So be forewarned, nut cheese is FILLING.
The first time I tried making my own cheese was this homemade cashew cheese that I shared in 2018. I had no idea it was going to be such a huge hit on my YouTube channel! Who knew so many people wanted to make their own nut-based cheese. One of the reasons for the popularity is that it is just so gosh darn delicious!!! I also think many people are grateful who can’t eat dairy and of course those following a plant-based diet / lifestyle want to still enjoy the yumminess of cheese.
It’s not at all difficult either. If you’ve felt intimidated up until now to make cheese, don’t be!
Now I’m gonna be straight with you and tell you that it isn’t any cheaper than store-bought nut cheese. But the process of culturing and making your own cheese is rewarding and fun! You’ll feel like you’ve accomplished something which is essential during this pandemic especially if you’re at home all day!
I love that all the ingredients are very easy to find with the exception of mac nuts, sometimes they can be tricky. But if you can’t find macadamia nuts then try my cashew cheese as cashews are easier to find.
This homemade macadamia nut cheese is…
When blending, you'll need to stop the food processor or blender every so often and use a spatula to push down the cheese on the sides. There will still be some texture in the cheese, this is okay it doesn't have to be perfectly creamy.
I've included ranges for some of the ingredients so you can create the flavour profile you desire. I like a good flavour punch so the first time I made this I used the smaller amount and the next few times I've used the larger amount.
I recommend serving this on a platter with all your favourite ingredients such as chopped crunchy veggies, fruits and crackers.
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I don't know about you, but I just want to stuff my face into that yummy platter! It has pretty much every single food I love.
Happy cheese eating!
This post was created in partnership with Genuine Health, however all opinions are always my own. Read more about partnership ethos here.