Our Girl Laurel of Sweet Laurel Bakery makes grain-free, dairy-free cakes like this and this. So, yes…we’ve become close.

We’ve been in love with Laurel‘s grain-free, refined sugar-free goodies since she first began popping them out of the oven about a year ago and we just can’t quit them. We’re sharing all the delicious magic inside her latest workshop at the Hedley & Bennett apron factory (meet the founder here!) that included Insta-relevant food styling lessons with Claire Thomas, custom Hedley & Bennett aprons, A Heirloom cutting boards and freshly baked goodies galore.

Join in on all the healthful fun with the ladies’ upcoming series of workshops on grain-free baking and food photography this summer! Until then, we’re sharing Laurel’s impressive recipe for macadamia nut and herb cheese (vegan, clearly) that you can try at home…

Vegan Macadamia + Herb Cheese
Yields one 5-inch block of cheese


2 cups macadamia nuts, soaked 4-6 hours
1 Tbsp nutritional yeast
2 tsp apple cider vinegar
1 Tbsp organic herb mix (I like Braggs Organic Sprinkle – any blend of rosemary, thyme, oregano, onion, tarragon will do)
1/2 tsp black pepper
1/2 tsp Himalayan pink salt
1/2 cup of water, more as needed


Soak macadamia nuts in filtered water for 4-6 hours. Drain.

Blend soaked nuts with 1 cup of water and remaining ingredients until creamy. Add more water if necessary.

Line a colander with cheesecloth or nut-mylk bag. Place a plate under colander to catch excess liquid. Pour creamy mixture into cheesecloth or nut-mylk bag. Shape into log shape, twisting cheesecloth or nut-mylk bag tight at the left and right edges.

Place in warm location to ferment, about 8-12 hours. Every couple hours squeeze excess liquid from cheese.

Transfer cheese to bowl. Cover and refrigerate until serving.


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