Herb marinated macadamia feta cheese


While it may not be as velvety as a traditional dairy feta, this macadamia version is a deliciously creamy treat that’s guaranteed to please. This recipe makes enough to fill a 300ml jar.


    For the feta
  • 1 ½ cups macadamias
  • 1 ½ cups water
  • 1/3 cup lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon salt
    For the marinating oil
  • 1 teaspoon peppercorns
  • 4 sprigs thyme
  • 4 bay leaves
  • 1 to 1 ½ cups macadamia oil


  1. Place the macadamias and water in the jug of a high-speed blender and blend for 2-3 minutes.
  2. Place the mixture in a nut bag and squeeze out the excess moisture. Note: you can keep this liquid and use it in a recipe requiring macadamia milk.
  3. Place the macadamia mixture in a food processor with the remaining feta ingredients and blend thoroughly until the mixture is combined.
  4. Carefully add more salt or lemon juice, a little at a time to taste, being careful not to add too much.
  5. Line a colander or sieve with cheesecloth and place the mixture in it.
  6. Pat the mixture into a small slab that is 2-3cm thick and fold the muslin over to enclose.
  7. Place in the fridge for at least 12 hours to set.
  8. Remove from the muslin and cut into 2 x 3cm rectangular pieces.Gently place the pieces in a jar, alternating with the peppercorns, thyme and bay leaves.
  9. Pour over the oil to cover, place a lid on the jar and keep refrigerated until ready to eat.


Recipe courtesy of Australian Macadamia Society


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