Raw Macadamia Cream Cheese.

recipe name

January 28th, 2013

Absolutely a party snack table favourite your friends will be requesting you don’t arrive without it! It’s creamy, tangy and the chives go with it so well that I rarely find a need to eat it any other way.

Makes: 1 cup


  • 1 cup raw, unsalted macadamia nuts
  • the juice of 1/2 a lemon
  • 1 teaspoon salt
  • 1/2 cup of finely chopped chives


Optional: soak your macadamias for 2 hours. You don’t need to do this step (and they can look kind of manky if you do) but it softens them up a little and makes blending easier and the end result creamier. I usually soak mine if I have time.

If soaking, rinse macadamias in cold water and let drain. Put your macadamias in the blender with lemon juice, salt and just enough water to cover. Blend on high for 1 minute if you have a Vitamix, or 2-3 mins if using a food processor or less powerful blender. The mixture should be smooth and creamy.

Place a strainer over a bowl where it does not touch the bottom. Line the strainer with a triple layer of cheesecloth with the edges hanging over. Spoon the macadamia mixture into cheesecloth and fold the sides over the entire mix, making sure no mix is left uncovered.

Find a plate that fits inside the strainer and is big enough to cover the entire mix. Place some weights on top of the plate (jars filled with water work well). You don’t want so much weight that the mix is being pushed through the cheesecloth, just enough to press any excess liquid out.

Put the mix somewhere warm but not in direct sunlight, cover with a tea towel and let stand at room temperature for a minimum of 12 hours (I usually leave mine for around 24 hours).

Once the cheese has sat for 12 hours, uncover and have a taste for tanginess (it will continue to get more tangy the longer it sits).

Once you are happy with the flavour, remove from the cheesecloth into a bowl, season with any extra salt to taste.

At this point you can add in your herbs of choice. I prefer chives but basil would work just as well or, alternatively, serve plain with some pesto or chilli jam. This cream cheese is brilliant in dollops on top of pizza or pasta or just served up with some delicious crackers!

Refrigerate until cold and your cheese is ready to eat. Delicious!

Macadamia cream cheese will keep in the fridge for 1 week or if you aren’t going to eat it all in one go then it will keep well in the freezer (but I doubt it will ever make it that far).

Want something a little bit more bitey? Take a look at this delicious Cashew “Goats” Cheese Log. Even the omnivores in my family request this one at every barbecue.

raw macadamia cream cheese process