Macadamia Nut Cream Cheese • Plant-based • Nut Cheese

Hey guys, Joy here. I'm going to show you how to make an absolutely delicious nut-based cheese that even dairy cheese lovers like my husband behind the camera absolutely loves. So this time I used macadamia nuts instead of my last video which you should check out with cashews. Also incredibly delicious. So in this creamy delicious macadamia nut cheese I've packed it with organic dried herbs and nutritionally so it's packed with flavor and really cheesy. So I'm going to show you how easy it is to make. So the process is pretty straightforward. Once you've soaked your macadamia nuts, drain them and rinse them, you add them to your food processor and then you add your liquid ingredients like your water. Now you blitz it until it starts to become sort of creamy and a more finer ground texture. Then you add your apple cider vinegar for that tangy flavor and you give it a blend. It starts to get creamy. Then you're going to add all your flavor ingredients. So you're going to add your nutritional yeast, garlic powder and all of your organic dried herbs. I like to use things like rosemary and basil and parsley but if you don't have those honestly just like whatever your favorite herbs are, put those in. So there are many different ways to culture foods and in this case I'm using the super quick method. I'm just cracking open a probiotic, well two probiotics, and putting them into the cheese mixture. So I'm using probiotics, a multi-strain formula, by Genuine Health. I'm putting two probiotics so I'm putting a total of 30 billion bacteria into my cheese to help it culture. So this makes it super good for your digestion when you go to eat it, gut health friendly and these probiotics are multi-strain so all of the strains within this probiotic actually mimic a healthy gut. Then you're going to blend it again and give it a taste test. Does it need anything else? Does it need a little bit more basil? You can decide. Okay so now you're going to scoop the cheese mixture out into a cheese cloth or a nut bag and then this is when the culturing begins. So what I do to make sure that the cheese is nice and breathable is I take a glass bowl, I put a cooling rack on top of the glass bowl and I put my nut cheese on top of there. Then I put it in the warmest place in my home which is my oven but the oven is off. Put it in there for one to three days as it cultures. Just make sure you put a note on your oven door to remind yourself you have the cheese in the oven and you'll know when it's ready when it starts to get that stinky cheese smell. So once the cheese is ready I then put it in the fridge and the coolness of the fridge will stop the culturing. So then you can you'll have your cheese for about two weeks. So I portion the cheese in half and then I put half of it onto a piece of parchment paper or some wax paper or in this case I use beeswax paper and you just form it into a log. So then it looks pretty and then I sprinkle it with some more dried herbs and I assemble it on a beautiful platter with dried fruits, crunchy raw vegetables, crackers, nuts and seeds, whatever you like as a wonderful snack for you or your whole entire family. I've posted the full recipe in the description box which you can check out there. Also there is a link to my website for a printable version of this recipe and a lot more detailed instructions. So if you guys have any questions for me about this recipe please post below, subscribe to my channel and make sure you click the little bell so you always get notifications when I have a new video. So I hope you guys love this plant-based macadamia nut cream cheese. You try it out and let me know what you think. Have a joyous day, bye!