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- 2 cups raw macadamia nuts - soaked in water over night
- 1 tspn nutritional yeasts flakes
- 1/2 tspn seasalt
- 1 small clove garlic
- 2 Tbls soy yoghurt
- 1/2 cup fresh fresh chives
- 2-3 Tbls dry oregano
Add the macadamia nuts, yoghurt (you can use whatever soy yoghurt you like — I used Kinglands peach yoghurt – available at Coles and Woolies), lemon juice, salt, liquid smoke or indian smoked paprika powder ( I original used a German product called Landjäger. Thats a very smoky vegan sausage product) and garlic into a bowl and processed it with my hand processor until smooth and thick in consistency. All ingredients should be well mixed together. I added the cheese-paste into a cheese towel (Muslin) and squeezed it well together and formed a ball. Close the end and put into a sieve and add something heavy, like a big can on top. Leave it for 12 hour at room temperature — then put in the fridge for another 24 hour. When ready most of the fluid should be out of the cheese dough.
When the cheese is ready — choose a bowl to form the cheese.
Spread with sunflower oil and add the chives on the ground of the bowl …
use the Oregano for the side.
Sprinkle in and …
… add the cheese to the bowl and make sure it’s all well spread. Push it a bit down, cover the top and leave for another 24 hour in the fridge.
The cheese should now be ready to eat. The flavours are so great developed. You can use it as bread topping or as cracker & cheese nibble for your guests.