Fermented Macadamia Nut Cheese

Making your own nut cheese is surprisingly easy. It’s also a great alternative if you’re trying to avoid dairy or explore a vegan lifestyle. Serve it up as part of a main meal or as a snack. Nut cheeses are incredibly versatile and open to your creativity in terms of flavours. I’m sure you’ll find that they are tasty too.

As with the sauerkraut, coconut kefir and sourdough bread recipes on this site, fermented macadamia nut cheese is a convenient way to increase fermented foods in your diet. I’ve kept this recipe super simple and added only black pepper, caraway seeds and Himalayan pink salt (which is higher in mineral content than normal table salt). At the bottom of the recipe I’ve included a list of possible alternative ingredients you might like to explore.

To read more about the benefits of fermented foods read We are 1% DNA and 99% Bacteria.

You will need

  • 1 cup macadamia nuts.
  • 1 probiotic powder capsule. (this can be bought from most health food stores or try Jarrow Formula probiotics iherb.com)
  • Filtered water.
  • Small nut milk bag or cheese cloth.
  • Strainer.
  • Big bowl (that will fit the strainer).
  • Small plate.
  • Heavy can (I used a 28oz can of tomatoes).


  1. Soak the macadamia nuts for 8 hours overnight
  2. Drain the nuts and add to the blender. Add the probiotic powder and a small amount of filtered water to make a thick paste, not too dry but not wet, similar to the wetness of a pesto.
  3. Add the probiotic and blend. Stop blending every once in a while to scrape the sides. Blend until the consistency is as smooth as possible.
  4. Place the mixture into a nut milk bag, twist the bag and press out the water. Place into the strainer, put the can on top with a bowl underneath to catch the excess liquid.
  5. Leave to ferment for about 12 hours.

I usually plan to start this in the morning so that I’m finishing it in the evening. Once its ready I mix in some caraway seeds, Himalayan pink salt and cracked black pepper. You can add a little filtered water to the mixture of you feel it is too dry, but be sure to add  the water slowly to avoid soaking. I then place it in the fridge until I’m ready to serve. This particular recipe goes well with sweeter cheese crackers. You could even consider making your own 😉


It is possible to create many different flavours and variations to this recipe. Some ingredients to experiment with are chives, spring onions, dill, black olives, dried apricots or dates.


Begin the fermentation process in the morning, right after you have drained the soaked nuts. In humid countries like Singapore this is especially important because it helps to avoid mould forming which causes the nuts to spoil.

If macadamia nuts aren’t available, you can use cashew or almonds. You can also combine macadamia, cashew and almonds all together.

You want to start with really clean tools. Sanitize your jar, knife, cutting board, tongs and glass bowl with boiling water, which should kill off any lurking bad bacteria. We only want the good kind growing in our cheese!


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