Macadamia Cheese

Macadamia cheese is a creamy soft cheese that resembles dairy cream cheese in terms of texture and uses. The great thing about making your cheese is adding some of your favorite herbs, spices, veggies, and (even fruits) to create your best flavor.  For example, many types of vegan cheese use cashew nuts as the base ingredient because of their creamy texture and subtle sweetness; however, cashew nuts usually yield a texture similar to feta and cheddar. So for a creamy and soft vegan cheese, Macadamia nuts are your go-to nuts.

Macadamias are rich in protein, healthy fats, and fiber which may help people trying to lose weight as it curbs their appetite by keeping them full for a longer period. Macadamias are also endowed with thiamin, manganese, and copper. Health benefits of macadamia nuts include; preventing and healing diabetes and metabolic syndrome thanks to their high healthy fats content that helps lower bad cholesterol levels and blood sugar levels.

Macadamia nuts have a powerful plant compound known as tocotrienols, a type of Vitamin E that helps boost brain function and protect brain cells from degeneration that is often spiked by glutamate, linked to Parkinsonism and Alzheimer’s disease.

To prepare Macadamia cheese, soak the nuts for twenty-four hours in the water until they swell to almost double their size. Then, pour the nuts with water into a colander or sieve to drain the water, use part, and set aside the rest for other use later.
Place the soft soaked nuts into a powerful blender and blend until it’s an extremely smooth paste. You will have a consistency  of soft Philadelphia cheese. Be creative with making your cheese; for example, in one batch, I added smoked paprika, olive oil, and salt, and in another, I used olive oil, salt, oregano, and thyme.

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