Are you vegan or simply wanting to reduce your dairy intake? We’ve got your back with this delicious vegan truffle cheese recipe – it has that creamy texture we all know and love without the dairy.

For the base of this cheese, we’ve used macadamia nuts.

Want to learn more about the health benefits of macadamias?

The delicious, creamy texture of macadamia nuts is due to the high fat content, however most of the fat content is mono-unsaturated which is considered to be beneficial for heart health and blood lipid ratios.  These nuts are also low in sugars, have a moderate amount of protein (8g per 100g serving) and are high in dietary fibre.  It is important to remember that macadamias are quite high in calories and therefore best consumed in moderation. In terms of other nutrients, macadamias are an excellent source of Vitamin B1 (Thiamin), and  manganese, as well as providing a good source of other minerals including iron and calcium.

As we often say, we advocate eating food as close to its natural source as possible. That is, foods that have undergone little to no processing. That is why we love Australian Macadamias.

They are virtually untouched from tree to plate meaning that the nutrients are still fully intact. As well, Australia provides the perfect conditions for harvesting macadamias due to the perfect soil conditions, climate & seasons. They are also nurtured by passionate Aussie growers which has resulted in an unrivalled reputation as a premium quality product.


  • 2 cups macadamias

  • 1/2 cup filtered water

  • 1 cap of probiotics

  • 1 1/2 tbsp lemon juice

  • 2 tsp nutritional yeast

  • 1 tbsp truffle oil

  • 1/4 tsp salt

  • 1/2 cup parsley, finely chopped


  • Combine macadamias and water in a high power blender, blend until smooth. 
  • Stir in probitiocs (removing contents from the capsule).
  • Place mixture inside a piece of cheesecloth and gather into a ball. Keep an eye out for any mould (this is unlikely but can occur in humid weather). 
  • Tie the “cheese” ball with string and allow to sit at room temperature for approx. 24 hours. Then place the “cheese” in a strainer (over a bowl) to remove any excess moisture.
  • Remove from cheesecloth, transfer to bowl and add all remaining ingredients (except parsley).  Mix well.
  • Using two sheets of baking paper, roll the cheese into log shapes. 
  • Then coat with parsley and place in the fridge for 1-2 days. Serve with seed crackers.

Serve this vegan truffle cheese with our seed crackers. The perfect combination!

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