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.
