Garlic & Herb Macadamia Cheese

Name: Garlic & Herb Macadamia Cheese
Yield: Makes 1 large cheese or 2 smaller ones
Ingredients: salt and pepper, to taste; 2 tablespoons snipped chives; 2 tablespoons lemon juice and zest of 1 lemon; 160 ml (5½ fl oz/⅔ cup) water; 280 g (10 oz) macadamia nuts; fresh baguette or sourdough and some chutney; 1 garlic clove, grated; watercress sprigs

Preparation info

Makes
1
large cheese

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

A take on that classic French 80’s cheese, Boursin. Superb on some white baguette or as an addition to your Christmas table layout. Taking the time to make this is definitely worth it.

Ingredients

280 g (10 oz) macadamia nuts
160 ml (5½

Vegan
Cheese
Gluten-free

Method

Prepare the macadamia nuts by soaking them in a bowl of water for 2 hours – or even better do this the night before.

Drain the nuts and tip into a food processor or blender along with the water and blitz until smooth. (If you are using a small, hand-held blender, then blitz several times until smooth.) As this is a soft cheese the texture can be slightly bitty, which I personally love.