Olenko’s Raw Vegan Macadamia Parmesan Nut Cheese

Published : Monday, March 18th, 2019

Go nuts for nuts with Olenko’s Raw Vegan Macadamia Parmesan Nut Cheese!!!

This cheese is so easy to make and it is so great with pastas, salads, sandwiches, or as an appetizer. I love to use it with a fruit plater for a holiday party or for a BBQ lunch. This cheese is great for a raw pizza or lasagna. Enjoy!

Macadamia nuts  are my favorite nuts, they are also the most expensive nuts on the market today. They are high in healthy fats and may help those trying to lose weight. One serving of macadamia nuts also contains dietary fiber, protein, manganese, thiamin, and a good amount of copper. The fat content of macadamia nuts is higher than that of other popular nuts such as almonds, cashews, and walnuts. A 1-ounce (oz) serving of macadamia nuts has 21grams of total fat. More than 75 percent of the fat that macadamia nuts contains is monounsaturated fat, which has health benefits. These nuts also contain specific kinds of monounsaturated fatty acids (MUFAs), which are not readily available in many other foods. Macadamia nuts contain just over 1 g of natural sugar, and they are a low glycemic index food. With their many health benefits, macadamia nuts can fit into any healthful diet.




3 cups raw macadamia nuts

1/3 tsp Celtic sea salt

1 TBS fresh lemon juice

1 garlic clove

pinch go black pepper

1 TBS nutritional yeast

pure water to blend

you can add 1-2 drops of therapeutic grade essential oils such as basil, lime or thyme


Soak macadamia nuts in pure water for about 5-12 hours. Rinse in pure water, then blend the nuts with about 2 cups of pure water in a high speed blender until smooth. You want the water to be covering the nuts, don’t  add to much water, but make sure you have enough water so you can process the nuts easily. When smooth add the rest of the ingredients and blend. Place the mixture on the teflon sheets, and use spatula to smooth the top. You can sprinkle other spices or dry herbs on the top. Dehydrate at 110F for about 8-12 hours. Half way flip it to the other side and transfer the cheese on the mesh trays so will dehydrate faster until completely dry and crunchy. Store in a glass container in the fridge or freezer.

It will keep for many weeks.





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