have loved nuts since I was little, but in my house the most typical ones were eaten, such as walnuts or almonds. When I grew up I tried cashews and fell in love, I thought they were the best nuts ever, until a few months ago when I tried macadamia nuts, they are out of this world!

I knew I had to make a recipe with that delicacy of the gods, although if I’m honest, the way I like them the most is as is, straight from the bag. Cheeses always triumph on the blog and you ask us for them a lot because it is the hardest thing to give up when we take the step to veganism, that’s why it seemed like a good idea to make a macadamia nut cheese.



  • 1 y 1/2 tazas de nueces de macadamia (210 g)
  • 1/4 taza de levadura nutricional o de cerveza (4 cucharadas)
  • 1/4 taza de agua (65 ml)
  • 2 cucharadas de zumo de limón
  • 1 cucharada de miso
  • 1 cucharadita de cebolla en polvo
  • 1 cucharadita de ajo en polvo
  • 1/2 cucharadita de sal


  1. Soak the macadamia nuts in hot water for at least 1 hour. This step is not essential, although the texture of the cheese will be finer.
  2. Strain them and place them in a food processor along with the rest of the ingredients and blend until smooth. are perfectly integrated.
  3. You can eat the cheese straight, but it will taste better and be firmer if you let it sit in the fridge.
  4. Place the mixture in a gauze, vegetable milk bag or napkin forming a ball and close the cloth by making a knot or with the help of a rubber band (see photo).
  5. Put the cheese in a fine mesh strainer over a bowl or container in case it leaks liquid and leave it covered with a cloth in the fridge for at least 1 hour. Ideally, leave it for 24-36 hours (we leave it for about 24 hours).
  6. It’s best fresh, but it can keep in the fridge in an airtight container for at least 10-15 days. We serve it with crackers, whole-grain pita bread and grapes.


  • You can use any kind of miso. If you can’t find it, you can skip it, but it’s probably bland. Taste the cheese before putting it on the cheesecloth and add more salt or a little tamari or soy sauce if needed.
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