This Macadamia Dill Cheese is seriously good vegan cheese! And it takes no time at all to make!
The longest part of making this cheese is waiting for the macadamias to soak. Luckily they don’t take that long – just a couple of hours.
If you don’t like dill – no problem! Just substitute with another herb of your choice – basil would work really well, as would tarragon, sage, parsley or coriander. Maybe put a few together and make a Macadamia Herb Cheese! Yum!
We used a Himalayan rock salt to blend up with the rest of the ingredients, but if you don’t have that on hand you could use a fine salt. The Himalayan salt gave it a nice flavour, but you could try another salt – perhaps Murray River Sea Salt would work – or a flavoured salt!
This Macadamia Dill Cheese recipe is so versatile. You can use it:
As a dip
As a spread
In a salad
As a ‘Cheese’ on crackers
On top of a curry
In a dragonbowl
Please try out this recipe and let us know how you go! Please share this recipe with your friends and family!
Want to make your own plant based cheese with only 5 ingredients? Check out this Macadamia Dill Cheese - it's so tasty and versatile. Try it out today!
- 1 cup macadamias soaked 2 or more hours
- 1/4 cup fresh lemon juice
- 1/4 cup coconut oil
- 1/2 tsp himalayan salt (I used rock salt, but feel free to use fine salt)
- 1 Tbsp fresh dill (more or less to your desired taste)
- filtered water to blend
Soak macadamias for 2 or more hours. Then strain them and blend them with all the other ingredients. Add water as needed, a tablespoon at a time, until you reach a thick consistency, with little or no macadamia lumps. Pour into a 20cm x 15cm container and put in the fridge to set for at least four hours.
If left out of the fridge for a period of time, it will soften up and be easier to spread if you want to use it as a spread. Otherwise keep it in the fridge and use when needed.