Probiotic Dairy-Free Keto Cheese

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These probiotic Macadamia cheeses are a delicious vegan alternative to cheese. What’s more they’re packed full of gut friendly probiotics to help keep your digestive system happy and healthy.

I like to use macadamia over cashew nuts because not only are they lower in carbs but macadamia nuts are one of the few food sources that contain palmitoleic acid (a type of monounsaturated fatty acid that can actually help speed up your metabolism, helping you to burn more calories and lose fat).

Macadamia nuts also naturally curb hunger so you only need a little of this cheese to satisfy your cravings. Whist Macadamia nuts are high in fat, 80% of this is heart healthy monounsaturated fat and much needed anti-inflammatory omega 3. Remember guys, fat should not be feared. On a low carb diet you need fats for energy.

.This recipe is inspired by Carla Oats thebeautychef.

Hands-on Overall

Nutritional values (per serving, 1/4 of piece)

1.5 grams 1.9 grams 1.9 grams 9.8 grams 1.6 grams 101 calories
Total Carbs3.4grams
Fiber1.9grams
Net Carbs1.5grams
Protein1.9grams
Fat9.8grams
of which Saturated1.6grams
Calories101kcal
Magnesium19mg (5% RDA)
Potassium93mg (5% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (8%), fat (86%)

Ingredients (makes 4 cheeses, 16 servings)

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Instructions

  1. Soak the macadamia nuts in water overnight (enough to cover them).
  2. Rinse and then drain the macadamia nuts. Probiotic Dairy-Free Keto Cheese
  3. Place the macadamia nuts, warm water and probiotics in a food processor or a blender, and blitz until smooth. Probiotic Dairy-Free Keto Cheese
  4. Spoon into a glass bowl and cover with a muslin cloth. Secure the rim with pegs.
  5. Leave to culture in a warm spot (not direct sunlight) for 2 days.
  6. After 2 days, add the nutritional yeast, salt, lemon juice, lemon zest and garlic powder. Mix well.
  7. Place the macadamia mix into the muslin cloth and squeeze out the excess water. Tie up with a piece of string and leave suspended over a bowl for 6 hours to drain and firm.
    Probiotic Dairy-Free Keto Cheese
  8. Line 4 loose bottom mini cake tins with cling film. Spoon in the mix and level.
  9. Refrigerate for 4 hours, up to 2 days until the desired firmness of cheese is achieved (4 hours for a softer cheese, or a day for a firmer cheese). Probiotic Dairy-Free Keto Cheese
  10. Remove the macadamia vegan nut cheeses from the tins and cling film and roll in chilli flakes, chopped fresh chives, black pepper or dried rosemary. Probiotic Dairy-Free Keto Cheese
  11. Serve with a drizzle of olive oil, keto crackers or fresh vegetable crudités. Store in fridge, wrapped in cling film for up to 3 days. Probiotic Dairy-Free Keto Cheese
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

Hi
Can it be frozen?
Thanks

Reply

I suppose you could but I haven't tried it. I hope others could comment?

Reply

Hi,
I am allergic to nuts but can eat peanuts and pistachios, can this cheese made by either?
Safaa

Reply

Hi Safaa, I don't think these are good alternatives. Pistachios are relatively high in carbs and both pistachios and peanuts have a strong flavour. If you don't mind that you could give it a try but I assume the taste may be wrong. Ideally you need neutral tasting ingredients. I would give sunflower seeds or hemp seeds a try if you can eat them (soaked just like the macadamias).

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