KindAcademy

Now I know what you’re going to say..

Macadamias? In THIS economy?! But stay with me! 😂

Save this recipe for later and follow me for more easy vegan cheese recipes ❤️🧀

Firstly, I only buy macadamias for cheese when I see them for sale in Aldi, and the other day they were back in so I stocked up! 🙌

Secondly, this cheese is actually half macadamia half cashew, so that cuts down the cost too (although yes cashews aren’t exactly cheap either)

Think of this cheese as more of a treat! ❤️

Wild garlic season is almost over so you could swap out the wild garlic for chives or spring onions if you prefer 🌿

I like to serve it with a good glug of olive oil on top for extra richness 😍

You can find the full recipe write up on my Substack as it’s too long for the caption, but I’ve shared the ingredients and basic method for you below ☺️⤵️

Macadamia Chive Cheese

Prep time: 20 mins

Draining time: 8 hours/overnight

Setting time: 2 hours, but you could skip this

Difficulty rating: 3 - not difficult but a few steps to follow

Ingredients:

For the cheese:

100g macadamia nuts, soaked overnight
100g cashew nuts, soaked overnight
1/2 tsp fine sea salt
150ml water

For flavouring:

small bunch of chives (optional)

Method:

Add all of the cheese ingredients to a blender and blitz until completely smooth.

Drain the cheese overnight in a cheesecloth

Add the chives and check the seasoning

Shape with a ricotta mould - if you’re using one.

Drain and refrigerate again

Serve!!

Comment RICOTTA to be sent a link to the recipe which has the full instructions 🧀🌿

Be sure to save this post to make later ❤️

Get the recipe ⤵️

Save this for later and follow me for more easy vegan cheese recipes 🧀🌱

This is the mozzarella recipe you want when you open up your vegan pizza and your heart sinks as it has the lightest dusting of cheese you’ve ever seen, but you don’t wanna be wasting time faffing around with soaking cashews to make a cheese 😂🍕

Or maybe you’re making lasagne and want the perfect creamy cheesy layer on top that only takes 10 minutes 🙌

This recipe is SO quick and easy and I designed it specifically to use ingredients that you might already have at home ❤️

You can also use it straight away - you don’t have to wait for it to set in the fridge 👌

For proper mozzarella balls I’d always use the recipe from my volume one cheese course, as that’s going to give you the best melt..

BUT sometimes you’re in a hurry and in that case THIS recipe is the one I’m reaching for ☺️

🧀 EASY VEGAN MOZZARELLA 🧀

Ingredients:

125ml Unsweetened Soy Milk - no swaps must be soy!
35g Unflavoured Coconut Oil, melted (plus extra for drizzling before cooking)
1/2 tbsp Nutritional Yeast
1/4 tsp heaped, Fine Salt (or 1/2 tsp Flaky Salt)
10g Tapioca Starch/Flour
1 small Garlic Clove or 1/2 tsp garlic granules (optional)

Method:

1.Add all of the ingredients to a blender and blitz until smooth, around 30 seconds to 1 minute.

2. Pour the mixture into a small saucepan and cook over a medium high heat, stirring constantly. It will start to thicken and go stretchy. Keep cooking for 2-3 minutes until the cheese is thick and bubbling in the pan.

3. If using immediately you can pour your cheese straight on to your pizza/lasagne/pasta bake - see below for melting tips!

If storing for later use, pour into a container, leave to cool to room temperature and then cover and place in the fridge.

Storage:

Keep your Mozzarella in an airtight container or covered in the fridge. It will keep for 3-4 days.

For more tips and troubleshooting head to my Substack for the full guidelines 🧀

I hope you enjoy! Save this recipe for later and follow me if you’d like more easy recipes like this!

Leave me comment and let me know what cheese you’d

Hands up if vegan cheese gave you trust issues 🙋🏼‍♀️

Sound on 🔉 if you want to hear the cheese sizzle - aka best sound ever 🤤

When I stopped eating dairy and tried all the vegan cheeses out there, I was so disappointed by what I found.

None of them tasted like the cheese I remembered, and I thought I was never going to be able to have proper cheese on toast again 😔

Then I started making my own and found that it was actually possible to recreate all of my favourite foods. I just had to develop my own recipes until I got them exactly how I like them 🙌✨

So if vegan cheese has given you trust issues, please believe me that it is possible to enjoy all your favourite melty, gooey cheese again, like these vegan mozzarella balls 🧀💚

You just need to find the right recipes for you! ❤️

If you’re interested in making your own delicious dairy free cheese at home, follow me for easy vegan cheese recipes! 🌱

I thought I missed Smoked Salmon..

But actually I found something even better! 🙌🧡

Not gonna lie, making a decent carrot salmon does take a bit of time and effort.

But it’s so worth it and you end up with something that actually tastes like salmon and not just a carrot in some dressing 😉😂

Making the cream cheese is way easier and quicker - I love it flavoured with some dill and lemon 🍋

These little vegan salmon and cream cheese toasts are super moreish and look so appealing - they’d make a great nibble for a party too 😍

Let me know if you’d like a video on how I make my carrot salmon! 🥕🧡

Get the recipe ⤵️

Forget making wild garlic pesto, nothing beats this wild garlic butter when melted into a bubbling slice of cheese on toast 😍🤤

The wild garlic near us is starting to flower which means the season is almost over so it’s time to preserve some of these perfectly pungent green leaves!

🌿 Wild Garlic Butter 🌿

🌿 Ingredients

* 50g wild garlic (about 25 leaves), washed well and dried
* 150g vegan butter, I used Naturli block

🌿 Method

1. Add the wild garlic leaves to a food processor (I use a mini magimix one) and roughly chop

2. Add in the butter and blend until the butter is light green but you can still see whole flecks of wild garlic

3. Scrape out the butter into a piece of baking paper and roughly spread out into a log shape. Fold the baking paper over the butter and gently nudge the butter into a round log shape. Twist up the ends to seal and pop in the freezer for 30 mins, or overnight in the fridge

4. Once it’s firm, remove from the fridge/freezer open up the paper and slice into thick, chunky coins of butter.

If you’d like to know what vegan cheese I’m using for that perfect cheese on toast bubble 😍 comment the word WILD below and I’ll send you a message with the link to the full recipe ☺️

Save this recipe to try this weekend and please let me know your fave way to use Wild Garlic so I can give it a go too ❤️