Macadamia nuts are so often supplanted in sweet dishes, even if salted.
This time I was craving something a little more savory – in fact, the ultimate of savory: umami.
Years ago, in my vegan days, I created raw and delectable recipes like this each and every day. I had quite a plant powered following then…
Even if the veggie lovers are long gone, the addictive sensation of this fermented nut cheese on your palate will leave you Craving4More: Lava Salt & Nori Crusted Macadamia Nut Cheese.

Lava Salt & Nori Crusted Macadamia Nut Cheese

2 cups raw macadamia nuts, soaked in water overnight
1 capsule 25 billion probiotics 
2 tsp. apple cider vinegar
4 sheets toasted nori seaweed
1 Tbs. black lava salt

After soaking the nuts overnight, drain and add to the food processor with the probiotic capsule powder and apple cider vinegar. Process until smooth.
Transfer to plastic wrap and roll into a log shape, tying both ends to seal. **I like to then put mine inside of a cardboard paper towel roll in the fridge, to ensure a cylinder shaped “cheese,” rather than a cheese with a flat side.
Allow to sit and ferment in the fridge for 48 hours.
Next, pulse the toasted nori in the food processor until it becomes a handful of fine pieces. Transfer to a plate and mix with black lava salt.
Roll the fermented macadamia nut cheese log in the nori and salt and wrap tightly, again, in plastic wrap.
Chill for 30-60 minutes before slicing.