Follow these steps for perfect results
macadamia nuts
soaked 8 hours and drained
filtered water
lemon juice
celtic sea salt
turmeric
sun-dried tomatoes
lemon
juiced
pine nuts
soaked 8 hours and drained
jalapeno peppers
chopped very fine
Soak macadamia nuts for 8 hours and drain.
Soak pine nuts for 8 hours and drain.
Place soaked macadamia nuts, water (or rejuvelac), salt, turmeric, sun-dried tomatoes, and lemon juice in a blender.
Blend until smooth.
Add pine nuts to the blender.
Blend until smooth.
Finely chop jalapeno peppers.
Stir the chopped jalapeno peppers into the cheese mixture.
Expert advice for the best results
Adjust the amount of jalapeno to control the spiciness.
For a smoother texture, use a high-speed blender.
The cheese will thicken as it chills.
Everything you need to know before you start
5 minutes
Can be made a day in advance
Serve in a small bowl, garnished with chopped jalapenos and a drizzle of olive oil.
Serve with crackers, vegetables, or tortilla chips.
Use as a dip for fresh vegetables.
Spread on sandwiches or wraps.
Acidity cuts through the richness.
Discover the story behind this recipe
Vegan alternative to traditional cheese.
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