Probiotic Dairy-Free Keto Cheese

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3.50 from 137 votes

Probiotic Dairy-Free Keto Cheese

15 minutes


  • 1 1/2 cups macadamia nuts (200 g/ 7.1 oz)
  • water (for soaking)
  • 3/4 teaspoon probiotics (200 g/ 7.1 oz)
  • 110 milliliters filtered water (200 g/ 7.1 oz)
  • 2 nutritional yeast (200 g/ 7.1 oz)
  • 1/2 teaspoon Himal (200 g/ 7.1 oz)
  • 1 tablespoon fresh lemon juice (200 g/ 7.1 oz)
  • 1/2 teaspoon lemon zest
  • 1/3 teaspoon garlic powder
  • 1 tablespoon cracked black pepper (200 g/ 7.1 oz)
  • extra olive oil (200 g/ 7.1 oz)


  • Soak the macadamia nuts in water overnight (enough to cover them).
  • Rinse and then drain the macadamia nuts.
  • Place the macadamia nuts, warm water and probiotics in a food processor or a blender, and blitz until smooth.
  • Spoon into a glass bowl and cover with a muslin cloth.
  • Secure the rim with pegs.
  • Leave to culture in a warm spot (not direct sunlight) for 2 days.
  • Mix well.
  • Place the macadamia mix into the muslin cloth and squeeze out the excess water.
  • Tie up with a piece of string and leave suspended over a bowl for 6 hours to drain and firm.
  • Line 4 loose bottom mini cake tins with cling film.
  • Spoon in the mix and level.
  • Refrigerate for 4 hours, up to 2 days until the desired firmness of cheese is achieved (4 hours for a softer cheese, or a day for a firmer cheese).
  • Remove the macadamia vegan nut cheeses from the tins and cling film and roll in chilli flakes, chopped fresh chives, black pepper or dried rosemary.
  • Serve with a drizzle of olive oil, keto crackers or fresh vegetable crudités.
  • Store in fridge, wrapped in cling film for up to 3 days.

Originally posted 2019-02-20 17:29:40.

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