Incredibly creamy and tangy, this plant-based cream cheese is made entirely from macadamia nuts.
Ingredients
- 1½ cups raw macadamia nuts, soaked overnight
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 small clove garlic
- 2 tablespoons nutritional yeast
- ½ teaspoon sea salt
- 3–4 tablespoons water
Method
- Drain and rinse: Drain soaked macadamias and rinse well.
- Blend: Process all ingredients until very smooth, adding water gradually.
- Flavour: Adjust salt and lemon. Fold in optional herbs or spices.
- Set: Refrigerate for at least 2 hours to firm up.
Keeps refrigerated for up to 5 days.