Subscribe to digital
Subscribe

Herbed Raw Macadamia Cheese Balls

Cropped Balls

A variation of Herbed Almond Cheese from Raw Food For Dummies

by Cherie Soria and Dan Ladermann 

Yield: 3 servings

 

 

 

½ cup Macadamia Cheese (see recipe below)

1 tablespoon light mellow miso

1 tablespoon chopped raw pine nuts

1 tablespoon finely minced red onion

½ tablespoon minced fresh parsley

1 teaspoon minced fresh dill weed

1 teaspoon finely minced green onion

1 teaspoon nutritional yeast (optional)

¼ teaspoon pureed garlic (about 1 clove)

Pinch of ground black pepper

 

Directions

1. Combine Macadamia Cheese, miso, pine nuts, onion, parsley, dill weed, green onion, nutritional yeast, garlic and pepper in a medium bowl and stir well.

 

Serving suggestions:

Form into balls and roll in chopped nuts, parsley or crushed red peppercorns

Serve alongside salad or as an appetizer with crackers

 

Macadamia Cheese 

Yield: 2 cups unseasoned cheese

 

2 cups raw Macadamia nuts, soaked in 2 cups filtered water for 6-8 hours

1 or more cups filtered water

¼ teaspoon probiotic powder

 

Directions

1. Blend the soaked macadamia nuts, 1 cup water, and probiotic powder in a high-performance blender, adding more water if necessary to achieve a smooth, creamy texture.

2. Line a small colander or plastic berry basket with damp cheesecloth, allowing several inches of the cloth to drape down the sides. Set the colander or basket on top of a shallow dish and pour the mixture into the cheesecloth. The dish will catch liquid that drains from the cheese.

3. Fold excess cheesecloth over top of cheese and place cheese in a warm (not hot) location to ferment. After about 2 hours, place a weight on top of the chees  and set a cup of grains or seeds on top of a plate to help press out the excess liquid.

4. Check the cheese every 2 to 3 hours and drain excess liquid from the plate. Continue fermenting for a total of 8 to 12 hours or until the cheese reaches a pleasant “cheesy” flavor.

Facebook Comments

comments

Comments

  1. Mary Kay says:

    Couldn’t you save some of the straining steps by: soaking the macs, pouring out the water, blending in a high speed blender, adding the probiotic and then allow to ferment without all the straining. I’d also add the probiotic at the very tail end of blending or just after because I know that if you blend them too much it weakens the probiotics.
    Thanks so much and the photo looks SUPERB!

Speak Your Mind

*

Featured Listings View all listings

Upcoming Events View all events