Macadamia Cream Cheese Recipe

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Photo by Michelle Schoffro Cook
This non-dairy cream cheese is packed with healthy bacteria.
15 min COOK TIME
12 hrs PREP TIME


  • 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


  • 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,


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

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