Vegan Cream Cheese

Rinse cabbage, remove outer leaves and core and cut into thin slices. Puree cabbage together with salt and 500 ml (approximately 16 ounces) of water in a blender. Pour cabbage mixture into a bowl, cover with a kitchen towel and let ferment for 3 days at room temperature.

After 2 days, place macadamia nuts in a bowl, cover with water and let soak overnight.

The next day, drain nuts. Pour white cabbage puree through a fine sieve. Reserve cabbage juice. The smell of the juice should be similar to sauerkraut.

Measure 200 ml (approximately 7 ounces) of cabbage juice and puree finely in a blender with drained nuts. Line a sieve with a kitchen towel and pour resulting cabbage mixture through into a bowl. Place something heavy, such as a bowl of water on top of the cabbage mixture and press in this way for 2 days at room temperature, allow to drain.