Sunday, May 17, 2015

Pine Nut Parmesan Cheese

We altered Cheri's recipe by adding a clove of garlic.
Pine Nut Parmesan Cheese
Recipe Type: Cheese
Cuisine: Raw Vegan
Serves: 8 servings
  • 2 cups raw pine nuts
  • 1 or more cups filtered water
  • 1⁄4 teaspoon probiotic powder
  • 1⁄2 teaspoon salt
  • 1 clove of garlic (we added this)
  1. Blend all ingredients in a high-performance blender, adding water as necessary to achieve a thin creamy texture.
  2. Divide batter in half and spread each half, paper thin, on a dehydrator tray lined with a nonstick sheet. Dehydrate for 12 hours or until the cheese is completely dry and crisp.
  3. Using a pastry board scraper, scrape cheese shavings off the sheet.

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