Many people are afraid that they’re going to miss cheese when going vegan, but to be honest by now there are so many delicious cheese alternatives out there that it really shouldn’t be a worry anymore. Apart from major companies creating plant-based cheese alternatives you can also easily make your own nut cheeses, like this beautiful baked macadamia feta, at home. Even if you’re a bit skeptical about the results, you might be surprised by how easy it is and how well they turn out! This baked macadamia feta cheese is the perfect example! It’s the ideal combination of that tangy feta and smooth cream cheese – combined in one convenient bundle! 🙂
It’s not only very pretty but also tastes extremely good! It’s the perfect addition to any vegan cheese platter, celebration spread or even buffets! Spicing possibilities are endless. While I went with dried herbs and garlic you could easily also go into the sun-dried tomato or pimento direction. No need for probiotic cultures that you find in most cheeses that might be hard to find in certain areas, just a super simple recipe where spices are key!
If you’ve been following me for a while you’ll know that I get all my staple ingredients delivered from KoRo! If you have never heard of KoRo before – you’re missing out! They’re my number 1 go-to online drug store in Europe for my favorite vegan staple ingredients like dried fruits (Medjool dates, mango, berries, etc.), superfoods, nut butters, nuts, flours, juices, coconut water, protein powders, kitchen utensils like wooden bowls or mason jars and so much more!
I get a big package delivered straight to my house every month with all the staple ingredients I need for cooking/baking this months and LOVE their concept. Their products are:
• very high quality at great prices
• mostly organic, without added sugars & 100% natural
• packed in bulk to avoid unnecessary plastic
• sourced sustainably in cooperation with local/regional farmers
• supporting fair trade & social projects
As of right now they’re only shipping in Europe – namely to the following countries: Germany, Austria, United Kingdom, Ireland, France, Switzerland, Belgium, Netherlands, Luxembourg, Denmark, Finland, Sweden, Italy, Portugal, Spain – their website is available in German, English and French!
ALSO: great news – I’ve worked out a discount code with KoRo so you’ll get a 5% discount when using the code ‘THETASTYK’ at the checkout on every order! 🙂 YAY!
If you decide to give this baked macadamia feta a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- 2 cups KoRo macadamia nuts (soaked overnight)
- ¼ cup lemon juice
- 1 Tbsp apple cider vinegar
- 3 garlic cloves
- 1 Tbsp raw virgin olive oil
- ¾ cup water
- 1 tsp sea salt
- ½ tsp black pepper
- 1 Tbsp dried herbs of choice (oregano, rosemary)
- Place the macadamia nuts into a bowl and cover with water. Place in the fridge to soak overnight. Drain and rinse them properly before placing into a high-speed blender.
- Add all the remaining ingredients and blend on low, then on high until you get a smooth mixture.
- Place a sieve over a bowl and a 4 layered cheese cloth inside. Scoop the macadamia mixture into the cheese cloth. Take all four ends so you have the macadamia mixture in a ball and use an elastic band to tighten. Use your hands to squeeze out any extra liquid and place the cheese ball into the fridge for 12 hours.
- Preheat the oven to 175°C/350°F and grease a baking tin with olive oil. Carefully unwrap the cheese ball and place it inside. Bake for 30 minutes or until you see the top getting golden brown and cracking.
- Serve on a place with crackers, as a spread or add to your favorite salad.
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Yum! Do you think some nooch would taste good too? This is the first vegan cheese recipe I’ve seen without it! Is there a reason you left it out?
I love nooch but to be honest I didn’t feel like it was missing in this particular cheese. Personally I love nooch in yellow ‘cheese’ alternatives like mac n’ cheese sauce or other yellow types of cheeses/sauces. Since feta is white and has less of a strong cheese flavor I left it out. Feel free to add though! 🙂
Hey! Do you think this would work with Cashew too?
Yes, but it might need a bit less liquid as cashews are generally softer. Others have reported that almonds also work great! 🙂
A. Eaton says
I made it with cashews, and it came out great!! Everyone who tried it enthused about it. I used 1 TB dried basil, 1 TB dried rosemary, and a 1/2 cup of fresh chopped chives. I did bake it for about 15 minutes longer than suggested, and I might go even 5 or 10 minutes longer next time. I really like that the texture is creamy and firm rather than liquidy as many cashew cheeses are. Thank you for the recipe, I’m about to make it again for the second time.
I loved the taste of this but mine came out very crumbly (I’m eating it over salads!)
Any idea why mine was so crumbly?
the only thing I can imagine is that maybe your blender isn’t strong enough and doesn’t result in such a creamy, but rather crumbly/grainy consistency which doesn’t make it completely smooth. Was the texture rather grainy?
It was creamy after I blended it and transferred to the cheese cloth almost like pizza dough. It was only after I let it sit in the fridge that I took it out and it seemed dry. It was in the fridge for about 24 hours – could that have dried it out? I’m def going to try again.