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This recipe for macadamia nut cheese is a must-try.This cheese is perfect for a fruit and jam cheese plate, topped with a chipotle pineapple salsa and served with some chips, it's perfect. The texture is light and easily spreadable and it has a touch of sweetness but is savory in all the right ways.

Macadamia Nut Queso Fresco [Vegan]

$2.99
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Ingredients You Need for Macadamia Nut Queso Fresco [Vegan]

For the Queso Fresco:
  • 1 cup raw macadamia nuts
  • 1 garlic, clove, peeled
  • 1 teaspoon lime juice, fresh
  • 1 tablespoon olive or vegetable oil
  • 2 tablespoon water
  • 1/2 teaspoon salt
  • 1 piece cheesecloth

For the Chipotle-Pineapple Salsa:

  • 1 large tomato
  • 1/4 white onion
  • 1 garlic clove, unpeeled
  • 1/4 cup pineapple, chopped
  • 1 chipotle chili in adobo
  • 1 tablespoon cilantro, chopped

How to Prepare Macadamia Nut Queso Fresco [Vegan]

For the Queso Fresco:
  1. Soak the macadamias in water at room temperature overnight. The following day, drain the nuts and place in a food processor with the garlic, lime juice, oil, water, and salt.
  2. Process 1-2 minutes, or until the nuts turn into a paste that resembles ricotta cheese. Taste and adjust seasoning.
  3. Wet a large piece of cheesecloth, approximately 12x12-inches in size. Place the paste in the center and a form it into a ball by gathering the edges of the cheesecloth around the cheese.
  4. Twist the top edges of the cheesecloth to tighten, give shape, and get rid of excess water in the cheese. Place the cheese bundle on a plate and let sit overnight in the refrigerator.
  5. The next day, unwrap your cheese and serve.

To Make the Salsa:

  1. Boil water in a small saucepan. Drop the tomato in and lower heat to a simmer. Simmer for 3-4 minutes or until the tomato begins to soften.
  2. While the tomato is simmering, set a large sauté pan to medium-high heat. Place the onion and garlic in the pan and let the high heat char them for 2 minutes on each side. Remove from pan, peel the garlic, and place them both in the blender.
  3. Remove the tomato from the water and add to the blender. Add the chipotle, cilantro, and pineapple to the blender and process until you reach the desired consistency. Season with salt and pepper.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

If you cannot easily find raw macadamia nuts, you can substitute with blanched almonds.

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Nutritional Information

Total Calories: 1158 | Total Carbs: 33 g | Total Fat: 116 g | Total Protein: 13 g | Total Sodium: 1135 g | Total Sugar: 15 g Calculation including salsa.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Dora Stone

See My Recipes

Dora is a graduate of the Culinary Institute of America. She is a mom, recipe developer, and cooking instructor in Orange County, CA. She has also worked as both a personal chef and a chef for restaurants. Her passion is vegan recipe development and food photography. You can find her at Dora's Table

Comments

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  1. Right now, you can buy an 8 oz package of raw macadamia nuts on Amazon for $12.99, Prime. That\’s about two cups. Cost of the nuts for this recipe would be $6.50. Even cheaper if you buy a 1 or 2 lb package. I won\’t presume that that\’s affordable or that it meets the value point for everyone, but if it makes a good vegan queso fresco to fill chile rellenos with, then it is worth it to me.

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