Macadam cheese

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Soaking : 1 h Preparation : 15 min
140 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian


1 cup macadamia nuts 130 g
1 cup cashews 140 g
1/4 onions 50 g
1 tsp salt 5 g
1 tsp lemon juice, freshly squeezed 1/4 lemon
2 tbsp extra virgin olive oil 30 mL
1/2 tbsp miso (fermented soybean paste) 7 g
1 3/4 tsp dry yeast 7 g

Before you start

A blender or food processor will be very useful to purée the nuts.


  1. Soak nuts in 4 cups (1 L) of water at room temperature for one hour. Drain and rinse.
  2. Put all the ingredients in the Vitamix (high speed blender), or in the food processor, and purée until smooth with food pusher.


This cheese can be stored in the refrigerator for a few weeks.

Nutrition Facts Table

per 1 Serving (30 g)


% Daily Value




12 g

18 %

Saturated 2 g
+ Trans 0 g

10 %


0 mg


220 mg

9 %


6 g

2 %


1 g

4 %


1 g

Net Carbs

5 g


3 g

Vitamin A

0 %

Vitamin C

1 %


1 %


9 %


This recipe is :
Free  :
Added Sugar
Good source of  :
Copper, Magnesium, Manganese
Source of  :
Folacin, Iron, Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin E, Vitamin K, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 0
Fats 2 ½

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This recipe is in the following categories

Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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