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Rosemary Honey Macadamia Cheese with Figs and a Balsamic Reduction

When fresh figs make an appearance at the market, my heart skips a beat. I love everything about them. Their beautiful shape and the deep colors remind me of a renaissance painting. The soft, pink  fruit is delicately sweet. The texture starts with firm flesh that yields to the juicy interior intermingled with crunchy seeds. Truly a chef’s dream, their flavor really shines when paired with other ingredients that they in turn enhance.



Figs are high in potassium which protects your heart and high in fiber. They help protect your eyes from macular degeneration and protect your bones with a healthy serving of calcium. They are not just beautiful, they are smart, too!

This raw food recipe has it all. A rosemary honey macadamia cheese (no dehydrator needed) spiked with shallots is topped with a balsamic reduction that is easily done in the dehydrator. Rosemary almond pepper crackers provide the base for the cheese and the star … figs.

By combining and layering the flavors, you get a delicious, gourmet treat that takes surprisingly little time to prepare! A little advanced planning and you have a delightful treat for even the fussiest foodies. An alternative way to serve would be to slice the figs and top with the “cheese”. Don’t be intimidated by the directions. Actual time that you are touching food is very small. Read through the directions first and you will see!



Look for the cracker recipe on Wednesday!

Rosemary Honey Macadamia Cheese with Figs and a Balsamic Reduction

Rosemary Honey Macadamia Cheese

  • 1 1/2 cups macadamia nuts, soaked overnight
  • 3/4 cup water
  • 2 large probiotic capsules (or one teaspoon probiotic powder)
  • 1/2 lemon, juice from
  • 2 tablespoons rosemary, chopped fine and divided in half
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons honey (not vegan….you can substitute agave nectar)
  • 2 tablespoons nutritional yeast
  • Himalayan salt and cracked pepper to taste
  1. Place soaked macadamia nuts and water in high-speed blender and blend until smooth. Stir in probiotic powder and lemon juice.
  2. Line sieve with cheesecloth. Pour in nut mixture, fold cheesecloth over the top and set on a plate.
  3. Leave out to culture for 24 hours.
  4. Transfer to bowl and stir in half the rosemary, salt, pepper and nutritional yeast. Remove 1/2 cup and set the rest aside.
  5. To the 1/2 cup, stir in the remaining rosemary, honey and shallot. Mix well.
  6. In a 3 1/2-inch baker’s ring, layer 2/3 of the main mixture, the shallot mixture, then the remaining 1/3 of the main mixture. I use this ring: HIC Stainless Steel Food Ring, 3-1/2-Inch
    Place in refrigerator to set for a few hours.

Balsamic Reduction

  • 1 cup good quality, aged raw balsamic vinegar  (most balsamic is not raw…check your sources)
  • 1 tablespoon honey (not vegan, you can substitute agave nectar)
  1. Place one cup of the balsamic vinegar in a shallow glass dish in the dehydrator. Dehydrate at 115 degrees overnight or until reduced to 1/3 cup.
  2. Stir in honey.


  • Fresh Figs, quartered
  • “Cheese”
  • Rosemary Almond Crackers (recipe will be posted later this week)
  • Balsamic Reduction
  1. Spread “cheese” on crackers, top with fig and a drizzle of  Balsamic Reduction.
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  1. Margaret wrote on August 13, 2015

    Where do you get raw balsamic vinegar???? I have been raw vegan for three months now and thought I could no longer have balsamic vinegar! (Which broke my heart!) I’m excited now to find a raw balsamic vinegar! Thanks for your recipes!!

  2. Angelina wrote on February 19, 2015

    can you substitute cashews for macadamias?

  3. Abbey wrote on February 14, 2014

    Hi, I’ve left it to culture for 24 hours but have now realised I don’t like the consistency. I didn’t get it smooth enough when I blended it. Can I blend it again now before I add the other ingredients or will that ruin the work of the probiotic? Love your website by the way :-)

  4. jessica wrote on November 24, 2013

    I have a question; I don’t have a probiotic CAPSULE, however, I do have a ”probiotic synergy” supplement that is a white round little ”pill” from a health food store. I compared it to the capsules, and it literally has the same exact ingredients. If I crushed this so it was powder, could I use this to supplement the capsule? thanks!

    • Susan wrote on November 24, 2013

      Honestly, I don’t know. It should work. Probiotics are more for health and flavor, not consistency. Cheers!

  5. Leonie wrote on October 24, 2013

    This will be great for me to give a go I have just purchased a dehydrator and am looking for recipes and this looks divine.

  6. Holly wrote on October 7, 2013

    Hi! Just made this recipe and it is really good! I was also wondering about freezing it because I can’t bear to waste any!… Has anyone tried?

    • Susan wrote on October 8, 2013

      I have frozen cashew creams but not cashew cheeses. You can always try and report back!!

  7. elysa wrote on May 20, 2013

    what is a sieve? is there a specific type? and is there a specific cheese cloth?

    thank you

  8. Sandra wrote on April 15, 2013

    I just made this, it is unbelievable! Divine!! Best crackers and best cheese I’ve ever had! 😉

  9. Sonja wrote on April 12, 2013

    Trying this for sure! Having given up dairy cheese is what I miss the most! that and croissants….

  10. cj healey wrote on March 24, 2013

    sorry, i left this out of my question…
    i should have said if the answer is yes to the rejuvelac, how much would you add and when would you add it?


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