This is aka Mac Cheese for short. My friend and faithful forum member, Shari, had her recipe posted on another site several years ago. Then, one of the members posted it on the forum right here. Shari said she’d take pictures to illustrate the steps but I’ve gotten a round tuit before she did. She gave me permission to post it. The following is our joint effort.
Macadamia Nut Cheese
By Shari Viger
1 bag of raw macadamia nuts (do NOT soak these nuts, they are really nasty if you do)
Note: I asked her how much was in one bag and she said 2 cups.
enough water to cover in blender
Turn on blender and blend until very smooth and creamy. A VitaMix works wonders with this, but a regular blender works well. Just make sure there is enough liquid to keep the blades turning in the “cheese.” Don’t worry if it looks too soupy, the next step will take care of most of it. (Be careful not to have a pourable liquid.)
Remove from blender into a fine nylon mesh bag that has been placed in a colander that has been put on a plate (to catch the whey). When all the cheese is in, fold the bag over itself and put a plate on top. Place some sort of a weight on the plate and put everything in a warm spot. In winter I put mine in front of the gas fireplace or at this time of year I put it in the hot water tank closet. Somewhere warm and away from drafts.
Leave there overnight or throughout one day. At the end of that time, take a taste. I like mine a little tangy and it will become that way eventually.
When it is to your liking remove to refrigerator for a day, if you like a firmer cheese. I’ve actually had batches that are so close to cream cheese people cannot tell the difference!
Now, here’s where I take over.
Rinse the cheesecloth well, hang to dry and store folded in a plastic bag.
And, NO! I didn’t eat all these stuffed tomatoes even though they are rather small Camparis! Here’s what I did:
Use your imagination and let me know what you like to put with yours!