Delicious Macadamia Cheese Recipe

When you consider the different ways you can use it for your dishes and the varieties from many countries across the globe, it’s no wonder why people love cheese. Unfortunately people who have a dairy allergy or a lactose intolerance will have to forego this food or it may trigger painful and uncomfortable symptoms.

The good news is, there is a way for these people to enjoy cheese in any of their favorite dishes without worrying about potential side effects.

This Delicious Macadamia Cheese Recipe from Pete Evans contains no dairy ingredients, and the macadamia nuts that serve as its base provide a unique flavor and possess nutrients that your body will be thankful for.

Prep time: 5 minutes | Cook time: 7 to 12 hours of soaking time | Number of Serving: 6 Servings (2.5 cups of cheese)

  • 2 cups raw macadamia nuts
  • 4 teaspoons lemon juice
  • 1 teaspoon Dr. Mercola’s Himalayan salt
  • Pinch of freshly ground black pepper


  1. Soak the macadamia nuts in 3 cups of water for at least seven hours — overnight is best.
  2. Drain and rinse the nuts thoroughly under warm water.
  3. Place the macadamias in a food processor and add the lemon juice, salt and pepper, then pulse for one minute to combine.
  4. Add 1 cup of water and continue to process until the texture is smooth. If the macadamia cheese seems overly thick or dry, gradually add more water and lemon juice to adjust the consistency. The macadamia cheese can be stored refrigerated for up to one week.Variations: Cashews can be used in place of macadamias — simply soak the nuts for at least two to four hours and halve the added water. You can also add flavors using 1 teaspoon of truffle oil or chili oil.

Why This Delicious Macadamia Cheese Recipe Is Unlike Any Other

Most people wouldn’t think of using nuts to make cheese (out of all things), but this Delicious Macadamia Cheese Recipe proves this wrong. Since the finished product is as soft and flavorful as cheese, this will be a great substitute to your favorite dairy-based dishes, as well as in salads, soups or dips. Even better, you only need four ingredients, some of which may be already in your kitchen pantry.There’s more to macadamias than being a delicious tropical snack to munch on. Studies have shown that regular consumption of nuts can:1

  • Reduce systolic blood pressure and risks for diabetes and mortality
  • Decrease risk factors for metabolic syndrome
  • Improve cardiovascular health
  • Enhance longevity

Macadamia nuts are considered to be one of the healthiest nuts today, as they have high amounts of nutrients like vitamin B1, magnesium and manganese and very low quantities of proteins and carbohydrates. Plus, around 60 percent of the fatty acids present in macadamia nuts are from oleic acid, a monounsaturated fat that can greatly boost your overall health.When buying macadamia nuts, pick either shelled or unshelled varieties that are sealed in airtight packs and bulk bins. Look for macadamias that are compact, uniform in size and feel heavy in your hand. Avoid purchasing nuts that have cracks (unless they’re a natural split), cuts, molds, spots and a rancid smell.2Store unshelled nuts in a cool and dry area, where they will stay fresh for several months. If you bought shelled macadamias, place them in an airtight container inside the refrigerator to prevent them from going rancid.3 If you’re unable to find macadamias, you can substitute them with cashews, which are just as beneficial. Cashews contain high amounts of:

  • Magnesium: assists in decreasing migraine frequency, boosts cognitive ability and reduces blood pressure to help prevent heart attacks
  • Copper: effectively fights free radicals and enhances the body’s protection against heart disease and cancer
Other important nutrients in cashews include manganese, phosphorus and vitamin K. There are also enzyme components in cashews like tyrosinase, which converts into melanin, a pigment that’s not only responsible for providing skin and hair color, but in protecting the skin from UV damage.You can also find proanthocyanidins in cashews. These contain flavonols that prevent cancer cells from dividing and multiplying, furthering lowering colon cancer incidence. And just like macadamias, cashews have substantial amounts of oleic acid, a type of healthy fat that’s good for your health.For this recipe, you can use shelled cashews that can be bought all-year round. Pick nuts that are large and whole, and stay away from small or broken pieces. Keep the cashews inside a sealed container in a cool and dry place for a few weeks. If you want to keep them longer, place them inside an airtight plastic container in the refrigerator where they can last for five months, or in the freezer where they could last for a year.4
This article was written by Pete Evans on Recipes presented by Mercola.

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