Go Back
–+ servings
Close up of raw vegan mozzarella slices on thick sliced heirloom tomatoes topped with basil

Raw Macadamia 'Mozzarella'

Naturopath Lauren Glucina
This simple nut cheese needs to culture for 24 hours, but the resulting 'mozzarella' is worth the wait. A lovely dairy alternative. Not active prep time is 10 minutes - it excludes the soaking and culturing time. 
4 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Sides
Cuisine Raw, Vegan
Servings 8
Calories 123 kcal

Ingredients
  

  • 1 cup macadamia nuts soaked in water for five hours
  • ¾ cup water
  • ½ teaspoon probiotic powder
  • 1 teaspoon nutritional yeast
  • ¼ teaspoon coarse sea salt
  • 1 tablespoon lemon juice

Serving suggestion:

  • Couple of heirloom tomatoes
  • Fresh basil
  • Olive oil and balsamic vinegar
  • Sea salt

Instructions
 

  • Once the macadamias have been soaked, drain the water and give them a little rinse. Add to a blender with ¾ cup of water and blend till smooth. Add the probiotic powder and blitz till just combined.
  • Transfer the mixture to a nut milk bag and tie it closed. Hold it over the sink, gently squeezing out any excess liquid.
  • Place the nut milk bag in a sieve and rest it over a small bowl. Place a heavy object on top of the nut milk bag such as a large jam jar. This extra weight will help press any remaining liquid out.
  • Cover with a tea towel and leave somewhere warm and cosy but out of direct sun – I usually pop mine on top of my dehydrator.
  • Leave to culture for 24 hours.
  • Transfer to a mixing bowl and stir in the nutritional yeast, salt and lemon juice. Divide the mixture into three equal portions and roll into ‘mozzarella’ balls. From here, you can slice them up as you wish. Keep in the fridge for a week or so.

Nutrition

Calories: 123kcalCarbohydrates: 2.8gProtein: 1.5gFat: 12.75gSaturated Fat: 2gFiber: 1.5gCalcium: 146mgIron: 0.1mg
Tried this recipe?Let us know how it was!