Many people are dairy-free, mostly for dietary reasons, like lactose intolerance, although vegans make the choice to be dairy-free as well. Many people with lactose intolerance dearly miss cheese because it’s super delicious and is so many foods. Additionally, buying dairy-free cheese at the supermarket can be extremely expensive. While this method is probably not inexpensive (it calls for macadamia nuts, which are about $17/lb on Amazon), it is interesting to watch.
The recipe is simple – 2c raw mac nuts, 1/4c raw pine nuts, 1/2c water, 1TBSP lemon juice, 1tsp apple cider vinegar, 1/2tsp onion powder, 1/2 tsp sea salt. You just blend all the ingredients together for four minutes and refrigerate for 15 minutes. You end up with a soft cheese with a consistency similar to cream cheese or Brie, and can also freeze it in a block in order to grate it for shredded cheese.
What is it about the chemical make-up of nuts that makes them a good soft cheese substitute? Would you eat this on pizza? Should dairy-free cheese that is bought at the store be considered heavily processed?