Ingredients
Scale
- 2 cups KoRo macadamia nuts (soaked overnight)
- 1/4 cup lemon juice
- 1 Tbsp apple cider vinegar
- 3 garlic cloves
- 1 Tbsp raw virgin olive oil
- 3/4 cup water
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 Tbsp dried herbs of choice (oregano, rosemary)
Instructions
- Place the macadamia nuts into a bowl and cover with water. Place in the fridge to soak overnight. Drain and rinse them properly before placing into a high-speed blender.
- Add all the remaining ingredients and blend on low, then on high until you get a smooth mixture.
- Place a sieve over a bowl and a 4 layered cheese cloth inside. Scoop the macadamia mixture into the cheese cloth. Take all four ends so you have the macadamia mixture in a ball and use an elastic band to tighten. Use your hands to squeeze out any extra liquid and place the cheese ball into the fridge for 12 hours.
- Preheat the oven to 175°C/350°F and grease a baking tin with olive oil. Carefully unwrap the cheese ball and place it inside. Bake for 30 minutes or until you see the top getting golden brown and cracking.
- Serve on a place with crackers, as a spread or add to your favorite salad.
Description
As in all of my recipes, 1 cup equals 250 ml.
