I have been back into making my fermented cheese type products of late and thought I'd put a reminder here of how easy it is to do! It comes together so quickly, the most time is spent either soaking your nuts, or with it fermenting. The bonus of fermenting is the flavour boost, it's tangy and has more umami(ness), and of course it has all the gut boosting powers with all those probiotics!


  • 1 1/2 cups macadamia nuts
  • 1/2 teaspoon sea salt
  • 3 tablespoons raw kombucha
  • 1/4 cup water


  1. Put macadamia nuts to soak for about 4 hours
  2. Drain and rinse
  3. Put in a high-powered blender with 1/2 teaspoon sea salt and 3 tablespoons raw kombucha (I used GT's unflavoured kombucha)
  4. Add a 1/4 cup of water.
  5. Blend well.
  6. If it is too stiff, add a bit more water. You will have to scrape the sides a bit.
  7. Scoop into a clean jar. Clean off the sides of the jar, and seal tightly.
  8. Place in a warm spot to ferment. I use a heat pad on its lowest setting in a cooler and rest the jar on there. Check to ensure it doesn't overheat! This will kill the culture. I turned my pad off for a few hours at one point and then turned it back on. 
  9. After about 24 hours you should see some separation and change in texture happening. 
  10. I move it to the fridge at this point. It continues to ferment and thicken slightly. Mine developed more fulness in flavour and hit a happy place after 4 days.