Recipe Directions

Drain and rinse the macadamia nuts well.

Place the nuts and other ingredients in a high-powered blender with just enough water to barely cover the nuts. Blend the heck out of those babies! You want to make this really smoothe, with no chunks.

You can eat the cheese as it is or hang it in cheesecloth and let it drain for a few hours to a day to become drier and more solid. The chevre in the photo was not drained, it came straight out of the blender.

The sauerkraut juice and/or onion gives the cheese just the slightest edge, like real chevre. If you like a sweeter, blander cheese, omit these ingredients.

Greenie's Thoughts

By greenie

This fresh, light cheese goes well on crackers, cucumber rounds, etc. A couple of chunks turn a salad into a satisfying meal.

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Comments

Top voted

6 votes
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just made it, real good.

6 votes
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Hey, this looks great, and it's easy to make, too! Macadamias are the best.

4 votes
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I love it when I read a recipe here and realize that I have all the ingredients for it! Yay! I'll be whipping up a batch of this tonight for my dinner salad.

All

4 votes
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I am planning to make this tomorrow. It looks great and I'm very excited to have an additional use for my pot of live sauerkraut. I'm not too crazy about the stuff on its own, but I bet it tastes great as a cheese ingredient!

6 votes
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Hey, this looks great, and it's easy to make, too! Macadamias are the best.

Top Voted
4 votes
+
Vote up!
-
Vote down!

I love it when I read a recipe here and realize that I have all the ingredients for it! Yay! I'll be whipping up a batch of this tonight for my dinner salad.

Top Voted
6 votes
+
Vote up!
-
Vote down!

just made it, real good.

Top Voted

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