GET THE RECIPE!

MACADAMIA NUT QUESO FRESCO

1 cup Macadamia nuts raw 1 clove Garlic peeled 1 tsp. Lime juice fresh 2 tbsp. Olive or vegetable oil 2 tsp. Nutritional yeast ½ tsp. Salt 1 piece cheesecloth

1 Tomato large ¼ Onion, white 1 clove Garlic unpeeled ¼ cup Chopped pineapple 1 Chile chipotle adobo  1 tbsp. Cilantro chopped

1

STEP 1

For the queso fresco: soak the macadamias in water at room temperature overnight. The following day, drain the nuts and place in a food processor with the garlic, lime juice, oil, nutritional yeast, and salt. Process 1-2 mins that resembles ricotta cheese. 

2

STEP 2

Wet a piece of cheesecloth. Place the paste in the center and a form it into a ball by gathering the edges of the cheesecloth around the cheese. Twist the top edges of the cheesecloth to tighten, give shape, and get rid of excess water in the cheese. Place the cheese bundle on a plate and let sit overnight in the refrigerator.

3

STEP 3

To make the salsa: boil water in a saucepot. Drop tomato in and lower heat to a simmer. Simmer for 3-4 mins. While the tomato is simmering, set a large sauté pan to medium-high heat. Place the onion and garlic in the pan and let the high heat char them for 2 mins on each side. Remove from pan, peel the garlic, and place them both in the blender.

4

STEP 4

Remove the tomato from the water and add to the blender. Add the chipotle, cilantro, and pineapple to the blender and process until you reach the desired consistency. Season with salt and pepper.

If you cannot easily find raw macadamia nuts, you can substitute with blanched almonds.

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