I developed this vegan feta to recreate the crumbly, rich, and creamy textures and flavours of sheep and goat feta cheese using macadamia nuts. Macadamia feta can be used in lots of recipes. It’s especially good in my Macadamia Feta and Herb Scones, or enjoyed on pizzas, salads, and pastas. The process takes at least four days, so plan accordingly.
Makes about 500g/2 cups
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