Macadamia Cheese with Olive Tomato and Basil Pesto

Macadamia Cheese with Olive Tomato and Basil Pesto

For the macadamia cheese:
2c macadamia nuts (soaked 4 h)
1c water (lukewarm)
½ teaspoon probiotic powder (3 capsules)

1. In a blender, blend macadamia nuts and water until smooth and creamy.
2. Add probiotic powder and blend to incorporate.
3. Lay out a strainer with cheesecloth. Fill in the cheese mass, fold over the cloth, put a plate on top and weigh down with a jar filled with water or any other weight.
4. Let ferment for about 24 h at a warm location.
5. After that put the fermented cheese into a bowl and add
• ¾ teaspoon salt
• 1 ½ teaspoons nutritional yeast
• 2 teaspoons lemon juice

For the olive tomato and basil pesto:
1c green olives, destoned
1c sundried tomatoes, soaked
2c fresh basil
½-1 teaspoon salt
2-3 tablespoons olive oil
1 teaspoon apple cider vinegar
½ clove of garlic or ⅛ teaspoon asafoetida

1. Combine all ingredients in a food processor and process into a smooth pesto.
2. For the cheeses you will quite likely not need all of this pesto but if you work with smaller quantities it will be difficult for the food processor to work with.

1. Take about half of the fermented cheese mass and mix it with about half of the pesto mixture.
2. Put a ring mold on a plate and alternately spoon in the two different cheese masses.
3. Place in the fridge to firm up for several hours before serving.
4. To serve, decorate with fresh basil leaves and sundried tomatoes.