Macadamia Cream Cheese Recipe

This probiotic recipe for dairy-free cultured cream cheese is a great food to include in a healthy diet.

From "The Cultured Cook"
January/February 2017

  • Macadamia Cream Cheese
    This non-dairy cream cheese is packed with healthy bacteria.
    Photo by Michelle Schoffro Cook
  • Macadamia Cream Cheese

Total Hands-On Time: 1 day

Preparation Time: 12 hrs

Cook Time: 15 min

This delicious and creamy dairy-free cheese has a delicate and delightful macadamia nut flavor. Unlike dairy-based cream cheeses, this cheese is packed with health-promoting beneficial bacteria. It’s simple to make but does need about 12 hours for the nuts to culture and a couple of hours to set. Enjoy on toast or over Cardamom Pear Crepes


• 1⁄2 cup raw unsalted macadamia nuts
• 1⁄2 cup plus 3 tablespoons water 
• 1 probiotic capsule or 1/4 teaspoon probiotic powder (available in health-food stores)
• 3 fresh medjool dates, pitted 
• 1⁄3 cup coconut oil
• 1⁄4 teaspoon sea salt (don’t used iodized salt as it destroys beneficial bacteria)
• 1⁄2 cup raw unsalted cashews


1. Combine macadamia nuts, 1/2 cup water and contents of the probiotic capsule (discard empty capsule). Stir until mixed. Cover and allow to sit overnight for 12 hours.
2. In a separate bowl, mix dates with remaining 3 tablespoons water and cover. Let sit while macadamia nuts culture overnight.
3. In a blender, combine all ingredients and blend until smooth. You may need to push ingredients down with a spatula a few times to ensure a creamy, smooth consistency. Pour into a cheesecloth-lined dish or mold. Refrigerate for 1 to 2 hours or until set. Cheese will store in the refrigerator for up to 1 month. Makes 1 block.

Read More:

The Benefits of Fermented Foods

Adapted with permission from Michelle Schoffro Cook’s upcoming book The Cultured Cook,

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