OH! Magazine - Australian Version August 2016 | Page 15

PETE
EVANS

PETE EVANS’
MACADAMIA
CHEESE
Enjoy this amazing cheese substitute from celebrity chef Pete Evans.
Nut cheeses can be used in place of normal cheeses – just put a bowl out with some celery and carrot sticks or
some seed crackers to spread it on, or you can use it to make a delicious zucchini lasagne or even top some
pizzas with it… the kids will love it too! I was a cheese lover for as long as I can remember and it was a tough
one for me to let go of, as I was mildly addicted to the stuff; so this is a great replacement. Note: cashews can
be used in place of macadamias too.

How to make them:

What you’ll need:

1. Soak the macadamias in 750ml of water for at least seven
hours – overnight is best. Drain the water off and rinse the nuts
thoroughly under warm water.

320g raw macadamias
4 teaspoons lemon juice
1 teaspoon sea salt
Pinch freshly ground black pepper

2. Place the macadamias in a food processor and add the lemon
juice, salt and pepper, then pulse for one minute to combine.

Serves: 6 (600g)

3. Add 240ml of water and continue to process until the texture
is smooth. If the macadamia cheese seems overly thick or dry,
gradually add more water and lemon juice to adjust the
consistency.
Note: The macadamia cheese can be stored refrigerated for up to
one week.
Variations
Cashews can be used in place of macadamias – simply soak the
nuts for at least two to four hours and halve the added water. You
can also add flavours using one teaspoon of truffle oil or chilli oil.

AUGUST 2016 (OH! MAGAZINE)

15