Homemade fermented cheese? That sounds really labor intensive and super complicated, right? Well not exactly. Think of it as an art and the result is well worth the time spent making it.
You can use any nut you prefer. I personally love this recipe made with macadamia nuts. It's a perfect basic recipe that can be played around with. Try adding herbs or spices or garlic. You can use this homemade vegan cheese for pizza nights or in lasagna (like I did). You can stuff raviolis or use it in my baked butternut squash pasta recipe. with it or even eat it as a dip with crackers or veggies. Did you see my crumbled tempeh salad a few weeks ago? To die for!
As far as equipment goes - all you need is a high speed blender, a strainer and cheese cloth plus a little bit of patience and love.
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If you did in fact make it, I'd love to hear your thoughts on it and all your variations.
This Ricotta Style Vegan cheese is both fluffy and creamy at the same time. Rich in nutrients and flavor, it's a must try recipe. Adding the probiotics helps the cheese to ferment and also makes the cheese rich in good bacteria - like the other store-bought yogurt or cheese.
I prefer this recipe to any of the cheeses I can buy on the shelves. No strange additives or binding agents or rennet (enzymes added to cheese) or casein.
Macadamia Nut Ricotta Cheese Recipe
yields approx 2 cups cheese
- 1 1/2 cups raw macadamia nuts (soaked overnight & drained)
- 3/4 cup fresh water
- 1 Tbsp (half a lemon) lemon juice
- 1/2 tsp sea salt
- 2 capsules probiotic powder supplement
- In a high speed blender, blend just the nuts and the water.
- Blend until super creamy with no chunks.
- Transfer mixture from blender to a strainer lined with cheese cloth over a bowl. (see photos)
- Add the probiotics, salt salt and lemon. Fold the mixture a few times to combine.
- Place the bowl with strainer and nut mixture someplace in the house at room temperature away from kids and dust and open windows. The mixture will sort of ferment or culture during this time.
- You will want it to sit for at least 8 hours or overnight.
- Refrigerate mixture when it's done fermenting.
- Use this cheese as you wish.
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