JUMP TO RECIPE
I vividly recall my first encounter with plant-based cheese about four years ago. My husband, Walker, and I were on a date at a vegan café named Tori’s Bakeshop in Toronto’s East end. (Unfortunately, they no longer offer dinner these days.) We decided to kick off our meal with a cheese platter, and Walker, a true cheese enthusiast, was quite skeptical about trying nut-based cheese.
To our surprise, it was a hit! We both couldn’t stop “ooooohing” and “awwwing” over the deliciousness. The texture was incredibly creamy and packed with flavor. We indulged so much in the cheese that we barely had room left for our main courses! So be warned, nut cheese is quite filling.
My first attempt at making cheese was with this homemade cashew cheese that I shared back in 2018. It blew up on my YouTube channel, much to my surprise! It turns out, many people are excited to make their own nut-based cheese. Its popularity can be attributed to its amazing taste, and for many, it’s a dairy-free option that still allows them to enjoy the delightful taste of cheese within a plant-based lifestyle.
It’s actually not that hard to make. If you’ve been feeling intimidated by the idea of making cheese, don’t be!
I’ll be honest, making your own cheese isn’t necessarily cheaper than buying nut cheese from the store. But the process is so rewarding and fun! It feels like an achievement, especially during these times when many of us are home all day.
Most ingredients are easy to find, except for macadamia nuts, which can be a bit tricky. If you can’t find them, try my cashew cheese recipe, as cashews are usually easier to get hold of.
This homemade macadamia nut cheese is…
Remember to stop the food processor or blender occasionally and use a spatula to scrape down the sides. It’s okay if the cheese isn’t perfectly smooth—some texture is fine.
I’ve provided ingredient ranges so you can adjust the flavor to your liking. I enjoy a strong flavor, so I started with the smaller quantity and increased it over time.
I suggest serving the cheese with your favorite accompaniments like crunchy veggies, fruits, and crackers.
Use the coupon “JOYOUS20” to get 20% off on Genuine Health Probiotics.
Honestly, I just want to dive into that delightful platter! It includes almost everything I love.
Enjoy your cheese-making adventure!
This post is in partnership with Genuine Health, but all opinions are mine. You can read more about our partnership ethos here.
If you’re wondering whether you can use cashews as a base for a cheesecake instead, check out this recipe: [Rawkin’ Raspberry Cheesecake](https://www.joyoushealth.com/16760-blog-rawkin-raspberry-cheesecake).
Can I skip the probiotics?
You can, but the cheese won’t culture or last as long. It’ll still be a tasty, creamy mac spread though!
Where do you get your macadamia nuts? Do they have to be raw? I usually buy dry roasted ones with salt from Costco—will that work?
Thanks, Joy.
You can use dry roasted nuts, but the texture might not be as smooth. The Big Carrot in Toronto sells unroasted macadamia nuts.
Could I use walnuts instead of macadamia nuts? My daughter has sensitivities to several kinds of nuts but can eat walnuts.
Can I substitute other probiotics? Mine are 11 billion.
Yes, that should work!
I haven’t tried it with walnuts, but if she can eat cashews, give this recipe a try—it’s delicious: [Homemade Creamy Cashew Nut Cheese](https://www.joyoushealth.com/27245-blog-homemade-creamy-cashew-nut-cheese)
