Ingredients
Scale
- 75 g macadamia, soaked
- 300 g firm tofu, pressed out
- 50 g refined coconut oil, melted
- 3 tbsp lemon juice (about 1 large lemon)
- 2.5 tbsp nutritional yeast
- 2 tsp miso paste
- 1–2 tsp salt
Optional to coat:
- herbes de Provence
- cracked black pepper
- chopped fresh herbs
- smoked paprika
- chopped nuts
Instructions
- Drain macadamia, and place into a high-speed blender. Add tofu, coconut oil, lemon juice, nutritional yeast, miso paste, and 1 teaspoon of salt.
- Blend cheese, stopping occasionally to scrape the sides, until perfectly smooth. Taste, and add more salt, if you prefer.
- Grease out small ceramic ramekin or use silicon molds. Pour cheese mixture into the molds, then place in the fridge overnight to set.
- Gently remove cheese from molds. You can either serve them immediately, or age them for a few more days in the fridge.
- Rub cheese with fresh or dry herbs, cracked pepper, paprika powder, or chopped nuts to serve. Enjoy!
- Prep Time: 10 minutes