Non-Dairy Cheese

Macadamia Nut Parmesan Cheese

Macadamia Nut Parmesan Cheese
Macadamia Nut Parmesan Cheese

This Macadamia Nut Parmesan Cheese is great where ever you would use Parmesan cheese. This recipe was adapted from www.minimalistbaker.com/how-to-make-vegan-parmesan-cheese but I changed the nuts from cashews to macadamia nuts and added onion powder. My family and I really like it in asparagus & cheese stuffed chicken breasts and in scrambled eggs with chopped broccoli florets. You can use it anytime you would normally use Parmesan cheese.

Ingredients for Macadamia Nut Parmesan Cheese

  • 3/4 cup raw macadamia nuts
  • 3 Tbsp nutritional yeast
  • 3/4 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder

Instructions for Macadamia Nut Parmesan Cheese

Add all ingredients to a high-speed blender or a food processor. Puree until a fine meal is achieved. To store, keep in a container with a tight-fitting lid in the refrigerator. It will last for several weeks.

Macadamia Nut Parmesan Cheese
Recipe Type: Non Dairy Cheese
Author: No Lectin Nana
Non-Dairy Parmesan Cheese
Ingredients
  • 3/4 cup raw macadamia nuts
  • 3 Tbsp nutritional yeast
  • 3/4 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
Instructions
  1. Add all ingredients to a high-speed blender or a food processor. Puree until a fine meal is achieved. To store, keep in a container with a tight-fitting lid in the refrigerator. It will last for several weeks.
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.

 

Macadamia Nut Mozzarella Cheese
Recipe Type: Non-dairy Cheese
Cuisine: Cheese
Author: No Lectin Nana
Non dairy cheese for vegans or those with allergies!
Ingredients
  • 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
  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.
Non-Dairy Cheese

Macadamia Nut Ricotta “Cheese”

Macadamia nut ricotta cheese
Macadamia Nut Ricotta Cheese

 

While following the Plant Paradox eating plan some nuts are off limits due to the lectins in them, mainly peanuts and cashews. I used to make a vegan cashew ricotta that was delicious. So I adapted that recipe to make a Macadamia Nut Ricotta Cheese to use in dishes that require ricotta such as a vegetable lasagna. That recipe will be coming soon, so stay tuned.

The Macadamia Nut Ricotta Cheese is also great as a dip with baby carrots, celery sticks, broccoli florets, jicama slices and cauliflower florets.

Ingredients for Macadamia Nut Ricotta Cheese

  • 1 1/2 cups raw macadamia nuts
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. nutritional yeast
  • 1 tsp. white miso paste
  • 1 clove garlic
  • 1/2 cup non-dairy milk (I used almond)
  • 1/2 cup water (use as much as required for the consistency you like)
  • 1/2 to 1 tsp. sea salt

Instructions for Macadamia Nut Ricotta Cheese

  1. Soak the macadamia nuts with water for 4 hours. If you do not have 4 hours, boil them for 10 minutes, then drain.
  2. Toss everything except the water into a high speed blender. Purée until you reach the consistency you want adding the water as needed.

 

This cheese was amazing in the lasagna! Enjoy!

 

Macadamia Nut Ricotta “Cheese”
Recipe Type: Non-Dairy Cheese
Author: No Lectin Nana
Ricotta cheese made from Macadamia Nuts
Ingredients
  • 1 1/2 cups raw macadamia nuts
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. nutritional yeast
  • 1 tsp. white miso paste
  • 1 clove garlic
  • 1/2 cup non-dairy milk (I used almond)
  • 1/2 cup water (use as much as required for the consistency you like)
  • 1/2 to 1 tsp. sea salt
Instructions
  1. Soak the macadamia nuts with water for 4 hours. If you do not have 4 hours, boil them for 10 minutes, then drain.
  2. Toss everything except the water into a high speed blender. Purée until you reach the consistency you want adding the water as needed.