Ingredients
Units
Scale
- 1 1/4 cup raw macadamia nuts (or cashews // soaked for 1 hour in hot water)
- 2 Tablespoons lemon juice
- 2 Tablespoons nutritional yeast, or more, if desired
- 1/2 teaspoon garlic powder
- 1/4 tsp kosher salt
- 1/4 cup water (up to 1/4 cup more, adding 1 Tbsp at a time, if needed)
- 1/4 cup fresh chopped parsley (optional)
Instructions
- Add macadamia nuts (or cashews, if using) to a food processor along with lemon juice, nutritional yeast, garlic powder, sea salt, 1/4 cup water.
- Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp at a time (if needed!) until a thick paste forms.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. You could even add a little onion powder – you do YOU! Blend again to combine. Herbs are also optional, but they do give a little color to the “cheese”. You’d add it at this time.
- Enjoy – the “cheese” is ready to eat! It’s best after chilling. Refrigerate for at least 15 minutes, and even up to 24-36 hours. The longer it chills, the firmer the “cheese” will become.
Notes
This recipe does require a food processor. This is one of the key kitchen appliances I tell people to invest in. I use it all the time. From making homemade sauces, like my chimichurri, to all my homemade energy bites, it’s a go-to must have. I used to have a 12-cup food processor, but have found this 7-cup food processor to be a great size, not too big, not too small. If you’re looking to invest, this is a good one to make.
- Prep Time: 10
- Category: Snacks