Raw Macadamia Cheese

Barbara

Goes with Raw Vegan Wraps

• 200 gr. (0,44 lb) macadamia nuts

• ½ cup water

• ½ lime juiced (optional)

• 1 tsp. nutritional yeast

• 1 tbsp. fresh chopped herbs, such as thyme, rosemary, chives.

• A dash of pink Himalayan salt (optional)

1. Place the macadamia nuts in the blender.

2. Pour enough water to cover them, but not too much.

3. Blend for about a minute.

4. When the nuts are blended and puffy, add the lime juice and the salt and mix again (with a spatula, not the blender).

5. Take a colander, place doubled mesh bag in it and pour in the cheesy cream.

6. Fold the bag, covering the mixture and add something heavy on top, like a plate, big cup, or a small pot.

7. Place in a warm location and leave for 24 hours. It will be best if you add more weight on it at some point, to drain all the water out of the cheese. Garnish with herbs & nutritional yeast.

Notes: Raw macadamia vegan cheese can be stored in a container in the fridge to use for up to 5 days.

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