Baked Macadamia Feta
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Side Dish
Serves: 8
  • 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)
  1. 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.
  2. Add all the remaining ingredients and blend on low, then on high until you get a smooth mixture.
  3. 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.
  4. 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.
  5. Serve on a place with crackers, as a spread or add to your favorite salad.
Recipe by The Tasty K at