Basic Macadamia Cheese
2 cups macadamias, soaked for a minimum of 4 hours
1 cup water
1 teaspoon probiotics
Blend all ingredients in a high-speed blender until smooth.
Place the mixture in a strainer that has been lined with
cheesecloth, and place a weight on top. The weight should not
be so heavy that it pushes the cheese through the cloth, but
heavy enough to gently start to press the liquid out.
Leave to culture at room temperature for at least 24 but no
longer than 48 hours.
Once culturing is complete, stir or process in the following
3/4 teaspoon salt
2 teaspoons nutritional yeast
1 teaspoon lemon juice
Transfer the cheese to a ring mould.
At this point you can remove the ring mould and place the
cheese in the refrigerator, or remove the ring mould and place
the cheese in a dehydrator at 105°F for 24 hours to get a rind.
From: The Raw Chef
The Raw Chef