Comments on: Raw Vegan Recipe: Macadamia Nut Cheese

By: Tommie

Tommie — Mon, 11 Jan 2010 13:02:05 +0000

Let me know how it goes. No, sorry. I haven’t heard of one. If you do, tell me about it.

By: englishvintner

englishvintner — Mon, 11 Jan 2010 12:24:28 +0000

Thanks, I was thinking about that, I’d seen someone let it drain in the fridge and use a lemon. I think that is what I will try. Thanks again!!!

Have you heard of any substitute for chickpea miso?

By: Tommie

Tommie — Mon, 11 Jan 2010 11:46:01 +0000

Yes, there is some fermentation going on. Sorry. Maybe you could let it drain in the fridge and use lemon juice to give it an acidic flavor?

By: englishvintner

englishvintner — Mon, 11 Jan 2010 03:35:03 +0000

What is happening when the cheese is losing some of the whey. Is there any ‘fermentation’ going on that makes it ‘tangy’? I cannot really have any thing fermented, but am allergic to more stuff then I can put on here, so this looks REALLY GOOD! But was wondering about that.

By: Tommie

Tommie — Fri, 01 Jan 2010 19:57:35 +0000

Red and green peppercorns?

By: Sylvia

Sylvia — Fri, 01 Jan 2010 18:52:16 +0000

Hiya,
I tried this and covered the cheese with ground peppercorns, red, green, Szechuan. Very nice with crackers or veg.

By: Tommie

Tommie — Thu, 12 Nov 2009 23:06:59 +0000

I haven’t suggested it but I do now! Sounds like it would be good. Maybe like the cream cheese with veggies like you can get in the stores?

By: Roswitha

Roswitha — Thu, 12 Nov 2009 20:20:07 +0000

Thank you, great taste and your pictures made it so much easier.
Do you suggest adding different vegetables?

By: Tommie

Tommie — Tue, 06 Oct 2009 11:23:20 +0000

Thanks for the suggestions, Kristina! It’s always good to have options. I have a LOT of macs, though, so I’ll probably stick with them.

By: Kristina

Kristina — Mon, 05 Oct 2009 21:03:13 +0000

You can make it with cashews in a very similar manner, but they need to soak overnight (or about 12 hours). Almonds work too, but you do need a high speed blender and I use blanched because they are such a pain to peel. I like to use Rejuvelac (which is a probiotic) to give my cheez a cheesy funk. I like your set up with the jars, and will try that to speed up the pressing out of the whey. Nice pictures!