Homemade Vegan Macadamia Nut Cheese

Sure, everyone’s making plant-based cheese, dips, and spreads with cashews and almonds – but what about the oft overlooked and delicious macadamia nut?

Macadamia nuts can:

Reduce the risk of inflammation which is often the cause of chronic diseases
Have the best omega 3:6 ratio of any nut
Promote brain health
Improve metabolic syndrome and diabetes
Reduce the risk of heart disease and certain types of cancer
Lower the risk of heart disease
Contain high levels of dietary fiber, protein, manganese, thiamin, and even copper
Support weight loss

Plus:

They are exceptionally high in good fats (mono) and extremely low in bad (poly) in comparison to other nuts
They are a rich and creamy nut, therefore cooking with macadamia nut oil ensures a nutrition-density AND a creamy texture and added satiation (much like the beloved avocado)

Here’s a simple recipe to make a vegan cheese (perfect for a vegan charcutierie board) to dip, spread, and toast!

Homemade Vegan Macadamia Nut Cheese

Ingredients:

2 cups raw macadamia nuts, preferably soaked 8-24 hours before preparing – you can use dry roasted as well, in a pinch
Juice from 2 lemons
5-7 large garlic cloves
2 teaspoons good salt
2 teaspoons paprika (smoked or not)
1 teaspoon cumin
6-7 tablespoons olive oil

Drain nuts and toss all in a blender til smooth. Remove and put in covered container in the fridge for a bit to harden.