For this recipe I used freshly made raw macadamia nut cheese but you can use any creamy nut ricotta type cheese - homemade or store-bought - and edible flowers or herbs of your choice. If time allows, you can culture the cheese for 12 hours, but this recipe works just fine with freshly made, uncultured cheese. I added coconut oil. It helps to hold things together and improves the consistency of the cheese. This ingredient is optional but it will make the rolling of "eggs" much easier and help to keep them in shape.
Depending on the size, you should be able to make at least 6 eggs.
Utensils:
- blender or a food processor
- nut milk bag or cheesecloth and sieve
Ingredients:
- 2 cups raw macadamia nuts soaked in water overnight
- 1 cup freshly made nut milk
- 1 Tbsp nutritional yeast
- 2 Tbsp freshly pressed lemon juice
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup melted virgin coconut oil
for the "egg yolk"
- 1 Tbsp turmeric powder
- 1/4 tsp cayenne pepper
- 1/2 tsp virgin olive oil or any cold pressed oil, optional
for the garnish
- fresh or dried edible flowers and herbs
Method:
- In a blender or a food processor whiz the soaked nuts with a cup of nut milk. Blend until creamy and smooth.
- Add the nutritional yeast, salt garlic and onion powders into the cheese mass and blend until well combined. Add the melted coconut oil and blend again. Adjust the taste as needed.
- Transfer the cheese mass into a nut bag or a sieve lined out with a cheesecloth, and squeeze out the whey. You want a creamy consistency but your cheese must be firm enough so you can roll it into balls. Save the whey. It can be added to a salad dressing or a raw soup.
- Place the cheese mass in a bowl. Take out about 1/3 of the mass and put it in a smaller bowl.
- To make "egg yolks", mix 1/3 of the cheese mass with turmeric powder and cayenne pepper. Add olive oil, if using, and mix into a smooth mass. Adjust the taste as needed.
- Take about 1/2 Tbsp of the yellow mass and roll it into a ball. These are your "egg yolks". Allow them to set completely in the fridge. (Turmeric stains so you may want to wear food safe gloves.)
- Form a large enough ball out of the white cheese mass (about 1 1/2 - 2 Tbsp) and make a small indentation for the "egg yolk". Place the yellow ball in the indentation and build the egg around it. Use a soup spoon or a small offset spatula to bring the eggs to shape. You may need to refrigerate the eggs for 20-30 minutes so that they stay in shape. Raw cheese can be a little tricky to work with so be patient.
- Once you are ready to serve, decorate each egg with edible flowers or fresh herbs. Serve the "eggs" as an appetizer or as a part of your cheese board at the end of your Easter brunch or dinner. Enoj them in good company!
Tip: The eggs can also be made out of any raw milk ricotta cheese if you are not a vegan. To cut the preparation time, you can skip the "egg yolk" step and leave the eggs white inside. Also, you can make these "eggs" at any time. I made them for Easter but this recipe is quite versatile. And last but not least, nothing can stop you from making a sweet version of these eggs. Skip the savory spices, add some vanilla extract, and make a basic sweet ricotta cheese as if you were making a cheesecake. Roll the mass into egg-shaped balls and decorate with edible flowers.
Wishing Happy Easter to those who celebrate - in radiant health, passionately raw - Dominique
Dominique Allmon©2026