Herbed Macadamia ‘Cheese’ Balls

Herb Cheese Balls
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

If you’re cutting back on dairy, nut cheeses are a healthy delicious alternative to dairy cheeses. They’re also so easy to make! I recommend adding in the water in smaller amounts and slowly adding more to suit your desired consistency. The amount of water required will vary depending on how long you soaked the nuts. The more high-powered your blender the better, to really turn the nuts into a smooth consistency, or you can use a food processor.

Macadamias are such a healthy delicious nut that are high in monounsaturated fatty acids, fiber, protein, vitamin B1, calcium, magnesium and manganese.




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  • 1 1/2 cups macadamia nuts, soaked for 24 hours preferably
  • 1/4 cup water
  • 1 tsp powdered garlic
  • 1 tsp nutritional yeast (optional)
  • 1 tsp apple cider vinegar
  • 1/2 tsp of salt
  • 1/4 tsp black pepper
  • 2 tsp fresh thyme
  • 2 tsp fresh oregano, chopped
  • extra herbs to roll cheese balls
  • peppercorns and herbs to store in sunflower oil if desired


  1. In a high speed blender at a high speed combine macadamias, water, garlic, yeast, vinegar, salt and pepper until a smooth consistency forms.
  2. At a lower speed gently mix in the thyme and oregano to combine it well.
  3. Using a nut milk bag or cheesecloth, place cheese mixture in the cloth or bag and form this into a tight ball.
  4. Place this ball into a bowl in the fridge and chill it for a few hours.
  5. Once chilled removed from the fridge and form into small balls by rolling 1 tablespoon of the cheese in your hands then roll these balls in herbs. You can store these in oil or serve immediately.
  6. Serve with crackers, vegetable sticks or use in meals as a healthy cheese substitute.

Note: This will keep for up to 2 weeks in an air-tight container in the fridge.

You can store these balls in organic sunflower oil which doesn’t solidify in the fridge like olive oil will. Add 1 tsp of whole peppercorns and a few tsp of thyme. Another option if you don’t want to make them decorative balls is to simply store this as a cream cheese in an air-tight container to use as a spread.


  • Macadamias – blanched almonds, cashews
  • Garlic powder – fresh garlic, onion powder
  • Apple cider vinegar – lemon juice
  • Thyme, oregano – tarragon, basil, sage

Prep time: 30 minutes

Cook time: 0 minutes

Total time: 30 minutes

Servings: 12

  • Nutrition per serving:
  • Calories120
  • Fat2g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium100g
  • Carbohydrates2g
  • Fiber1g
  • Sugars1g
  • Protein 1g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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