Macadamia Nut Cheese

Directions

1. 1
   Soak the macadamia nuts in hot water for at least 1 hour. This step is optional, but it's important to get a smoother texture.
2. 2
   Drain them, add it to a food processor with the rest of the ingredients and blend until smooth.
3. 3
   The cheese is ready to eat, but it will taste better after chilling and it also will have a better consistency.
4. 4
   Place a fine mesh strainer over a mixing bowl, and lay down a cheesecloth, nut milk bag or even a napkin.
5. 5
   Add the mixture, gather the corners and secure with a rubber band (see photo). Cover with a dish towel and leave it in the fridge for at least 1 hour, preferably 24-36 hours (we left our cheese in the fridge for 24 hours). The longer it chills, the firmer the cheese will become.
6. 6
   Best when fresh. You can keep it in a sealed container in the fridge for at least 10-15 days. We served it with some crackers, pita bread and fresh grapes.