Moku Roots
Vegan Macadamia Nut and Herb-Crusted Swiss Cheeseballs
Upgrade your cheese boards with this mellow, tangy vegan swiss cheese recipe.
February 23, 2024
This delicious, dairy-free take on swiss cheese—from Moku Roots’ restaurant at Lahaina Gateway in Maui—makes the ultimate party appetizer and is easily adaptable. Try swapping the macadamia nuts for toasted pistachios or add chopped dried cranberries to the crust.
What you need:
For the cheese:
2 cups macadamia nuts
1½ cups nutritional yeast
1½ cups water
¾ cup melted refined coconut oil
5 tablespoons lemon juice
4 tablespoons sugar
1 teaspoon salt
1 tablespoon tapioca starch
1 tablespoon miso paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
1 tablespoon agar agar
For the crust:
1 cup chopped macadamia nuts
⅓ cup finely chopped fresh herbs such as parsley, dill, basil, thyme, sage, and rosemary
1 teaspoon coarse salt
1 teaspoon coarse black pepper
What you do:
- For the cheese, into a high-speed blender, add macadamia nuts, nutritional yeast, water, coconut oil, lemon juice, sugar, salt, tapioca starch, miso, onion powder, garlic powder, and white pepper, and blend until smooth.
- Into a medium pot over medium heat, pour mixture. Stir in agar agar, constantly stirring 5 minutes or until bubbling.
- Remove from heat after 1 to 2 minutes, place in a sealed container and place in refrigerator to cool for at least a few hours or overnight.
- Once cooled, use an ice cream scooper or a spoon to scoop out ⅓ cup of cheese and roll into a ball.
- For crust, in a wide bowl or on a plate, add all ingredients, stir, and roll cheese balls until evenly coated. Place back in refrigerator until ready to serve.
For more plant-based recipes like this, read:
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