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Olive & Sun-dried Tomato Nut Cheese

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Ingredients:

  • 2 cups raw macadamias, soaked 4 hours
  • 1 cup water
  • 1 tsp probiotics powder

Preparation:

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Place the mixture in a strainer that has been lined with cheesecloth and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out.
  3. Leave to ferment for 48 hours at room temperature.

Once fermentation is complete stir or process in the following ingredients:

  • 1/4 tsp salt
  • 1 tsp nutritional yeast
  • 1/2 tsp lemon juice

Then stir in the following:

  • 1/4 cup Kalamata olives
  • 1/2 cup sun-dried tomatoes, soaked 2 hours and drained

Assembly:

  1. Use a metal ring to spoon the cheese into.
  2. When full gently remove the metal ring and repeat until all the cheese has been used.
  3. Place in the refrigerator to firm up a little.  This is best done overnight.

 

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16 thoughts on “Olive & Sun-dried Tomato Nut Cheese

  1. James says:

    This looks great. One question. Would it work to put it in the Excalibur to create a rind on the outside and firm it up a little more?

    • amie-sue says:

      Absolutely James. Place in a dehydrator at 105 degrees for 24 hours to get a good rind on it. Have fun and keep me posted if you try it. amie sue

  2. Nia says:

    Maybe this is dumb question, but can I substitue LIQUID probiotics instead of the powder?? Your website is priceless and I have fallen in love! : )

    • amie-sue says:

      Hello Nia,

      There is no such thing as a dumb question. :) Gosh, I haven’t used a liquid form but to be honest I don’t see why not. The texture of the probiotic doesn’t add anything to the over all recipe. It’s the fermenting reaction that gives it the magical properties in recipes such as these. Might have to play around though with the quantity used. If you try it, keep us posted. We learn new things every day! amie sue

  3. navva says:

    I just want to express my appreciation for your site, which I visit often. I just made this, and — after a year of making nut cheeses of all types, sources, and consistencies — think you should know that this recipe yielded the best-tasting nut cheese thus far.

    FYI: Dehydrating per the instructions above resulted in a dark brown rind; it appears to be a bit singed (if such a thing can happen in an Excalibur) but still tastes amazing. Many, many thanks!

    • amie-sue says:

      Thank for commenting Navva. The whole purpose behind the dehydrating of the “cheese” is to create that rind effect. The Excalibur isn’t actually singeing the product, it would just be a reaction between the ingredients and drying process. I am thrilled that you enjoyed this recipe. Have a wonderful day, amie sue

  4. Alet says:

    hi there, would like to know why you only have 7 days to use the nut cheeses…….. is their a way it can be made to keep longer?? or to mature for stronger flavor?? kind regards

    Alet – South Africa

    • amie-sue says:

      Alet,

      When I put “expirations” on these raw recipes they are estimates. I can’t say for sure how long a raw product will last. No one can unless they send it to a lab and have it analyzed. I go off of experience. It may last longer, but that will be for you to determine once you made it. If it starts to smell bad, taste bad or grow bacteria on it, I wouldn’t eat it. To mature a stronger flavor you can have it “culture” longer in the making stages. Once it goes into the fridge that action slows down considerably. amie sue

  5. Hello Amie-Sue,

    Have you ever tried making a raw bleu cheese?

    Pat

  6. BJ Kochendorfer says:

    I am so anxious to get my dehydrator. I want to try this recipe. What size mold/s do you use and where could I buy them? Thanks BJ

  7. martha says:

    Hi Amie, i would like to use whey or rejuvelac to make my cheese instead of the probiotic poweder. My family and I drink raw goats milk so I’dl like to start experimeninting with whey or rejuvelac. How much do you think i should use.
    kind regards Martha

    • amie-sue says:

      Hello Martha,

      I would use about 1/2 cup of rejuvelac and maybe 1 Tbsp of whey. Let me know how it goes if you try. :) Have a great weekend, amie sue

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