For the macadamia cheese:
In a blender blend macadamia nuts and water until smooth and creamy.
Add probiotic powder and blend to incorporate.
Lay out a strainer with cheesecloth. Fill in the cheese mass, fold over the cloth, put a plate on top and weigh down with a jar filled with water or any other weight.
Let ferment for about 24 hours at a warm location.
Next, put the fermented cheese into a bowl and add 3/4 teaspoon salt, 1 1/2 teaspoon nutritional yeast, 2 teaspoon lemon juice.
For the olive, tomato and basil pesto:
Combine all ingredients in a food processor and process into a smooth pesto.
For the cheeses you will likely not need all of this pesto but if you work with smaller quantities it will be difficult for the food processor to work with.
Take about half of the fermented cheese mass and mix it with about half of the pesto mixture.
Put a ring mold on a plate and alternately spoon in the two different cheese masses.
Place in the fridge to firm up for several hours before serving.
To serve, decorate with fresh basil leaves and sundried tomatoes.

For the macadamia cheese:
2 cup macadamia nuts, soaked 4 hours
1 cup water, lukewarm
1/2 teaspoon probiotic powder

For the olive tomato and basil pesto:
1 cup green olives, destoned
1 cup sundried tomatoes, soaked
2 cup fresh basil
1/2-1 teaspoon salt
2-3 tablespoon olive oil
1 teaspoon apple cider vinegar
1/2 clove garlic