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.