1/4 cup nutritional yeast or beer ( 4 tablespoons)
1/4 cup of water ( 65 ml)
2 tablespoons of lemon juice
1 tablespoon of miso
1 teaspoon onion powder
1 teaspoonful of garlic powder
1/2 teaspoon of salt
Let the macadamia nuts soak in hot water for at least 1 hour. This step is not essential, although the texture of the cheese will be finer.
Strain them and pour them into a food processor along with the rest of the ingredients and beat until they are perfectly integrated.
You can eat the cheese directly, but it will taste better and firmer if you let it rest in the fridge.
Place the mixture in a gauze, vegetable milk bag or napkin forming a ball and close the fabric by making a knot or with the help of a rubber band (see photo).
Put the cheese in a fine mesh strainer over a bowl or container in case it releases liquid and leave it covered with a cloth in the fridge for at least 1 hour. The ideal is to leave it 24-36 hours (we leave it for 24 hours).
It is better freshly made, but you can keep it in the fridge in an airtight container for at least 10-15 days. We serve it with crackers, whole wheat pita bread and grapes.