Creamy, tangy, and beautifully bold, this Blue Vein Tree Nut Cheese brings a plant-based twist to a classic delicacy. Made with cashews, macadamia mylk, and probiotics for natural fermentation, it’s flavoured with lemon and nutritional yeast, then finished with a striking swirl of BlueMAJIK® powder for both colour and superfood nutrition. A sophisticated dairy-free cheese perfect for platters, entertaining, or everyday indulgence.
Ingredients
Base Recipe
- 3½ cups cashews
- ½ cup macadamia or other nut mylk
- ¼-½ cups water
- 1 tsp E3Probiotics®powder (open capsules)
First Level: Flavouring
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- Pinch salt
Second Level: Flavouring
- BlueMAJIK® powder
Instructions
- Blend nuts and water together in high-speed blender. Add probiotics once the nuts are blended so as not to overheat and damage them. Wrap the nut cheese in muslin cloth, Place in a glass bowl and leave to ferment for 24-48 hours - NO LONGER.
- Once fermented, stir through the crust that has started to form. Add the first level flavours, followed by the second level BlueMAJIK® - slightly stirring in to make a blue vein cheese appearance. Roll the mix into a log wrap in baking paper and store in the fridge for up to a month.
Recipe by Rowena Jayne, Yogi and Author @rowenajayne