The best vegan cheese I have EVER made!! And it’s was pretty easy to make!

Added bonus is the gut friendly probiotic and the fermentation process. Usually eating dairy for me is a gut nightmare, but this cheese was not only SOOO tasty but actually good for my gut! It’s so nice to be able to eat “cheese” and not get that’s awful feeling afterwards.

Here is how to make it:

Cheese Base

· 2 cups macadamias (soaked for a minimum of 4 hours)

· ¾ cup water (or up to 1 cup if needed)

· 1 teaspoon probiotics

2nd Stage Flavouring

· 1 tablespoon nutritional yeast

· 1 teaspoon garlic powder

· 1 teaspoon onion powder

· 1 teaspoon salt

· 3 tablespoons fresh dill

· 1 inch horseradish (peeled and finely grated)

Instructions:

Cheese Base

1. Blend all ingredients in a high-speed blender until smooth, starting with ¾ cup water, adding the remaining ¼ cup if needed to get the nuts completely broken down.

2. Because they are fibrous, they won’t ever go completely smooth, but there should be no whole pieces of nut left.

3. Place the mixture in nut milk bag and strain as much of the liquid as you can.

4. Place a plate and a weight on top. The weight should be heavy enough to gently start to press the rest of the liquid out.

5. Leave to culture in a warm place, such as on top of a dehydrator, or near a house radiator/heater for at least 12 hours, or up to 24 hours, so it gets light and aerated. The warmer the place you leave it, the quicker it will culture.

2nd Stage Flavoring

1. Mix the macadamia cheese base with the seasonings in a bowl by hand, or in a food processor. Split the mixture into two equal portions.

2. Press each into a metal ring, which is on a piece of parchment paper. Gently press down with a spoon on the top of the cheese to remove the ring.

Then, you have a super fancy and delicious vegan cheese to spread on crackers and sandwiches. Enjoy!

Recipe courtesy of @therawchef