Non-Dairy Cheese · Recipes

Macadamia Nut Mozzarella Cheese

Macadamia Nut Mozzarella Cheese
Macadamia Nut Mozzarella Cheese

Macadamia Nut Mozzarella Cheese has been my solution to milk allergies. These allergies  have caused me to have asthma symptoms such as shortness of breath and chest pain. So I gave up milk while eating vegan and my symptoms went away. Because a lot of the recipes I use require cheese, I have been making nut cheeses for awhile now. I used cashews as the primary nut. I recently found out that cashews are not nuts but actually legumes. On the Plant Paradox eating plan, legumes need to be cooked in a pressure cooker. So I decided to use macadamia nuts rather than cashews as my nut of choice for cheese. Because I wanted to make a chicken dish that required mozzarella cheese I created this recipe for macadamia nut mozzarella cheese.

Ingredients For Macadamia Nut Mozzarella Cheese

  • 3/4 cup macadamia nuts
  • 3/4 cup plain almond milk (not vanilla) or vegetable broth
  • 3 tbls lemon juice
  • 1/4 cup olive oil
  • 3 tbls nutritional yeast
  • 1 1/8 tsp salt
  • 3/4 tsp garlic powder
  • 3 tbls onion powder
  • 1 3/4 cups water – divided
  • 2 TBLS + 1 1/4 tsp. agar powder

Instructions For Macadamia Nut Mozzarella Cheese

  1. Boil macadamia nuts for 10 minutes in a cup of water then strain away the excess.
  2. Put the nuts in the blender with the remaining ingredients, except 1 1/4 cups water and agar powder.
  3. Blend until it is completely smooth and creamy.
  4. Place remaining 1 1/4 cup water into saucepan and heat the water. Add the agar and heat until boiling. Reduce heat and simmer for 1 minute.
  5. Transfer the agar mixture into the blender. Blend until smooth.
  6. Pour mixture into an oiled container. Then cover and refrigerate for 4 hours or until set.

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