We have combined several recipes for this Pinenut based Parmesan Cheese recipe. This has more flavor than the others we have tried.
Ingredients
1.5 cups pinenuts (or cashews), soaked for 2 hours, drained, rinsed and drained
1/2 cup water
1/4 cup lemon juice
2 TBS nutritional yeast
1/4 tsp probiotic powder
1 tsp salt
1 clove garlic
Directions: place all the ingredients in a high speed blender until creamy. Spread on silicon dehydrator sheets, waiting 4 hours for fermentation to begin. Dry at 105 for 18-24 hours. Scrape off, crumble and store in a jar. This will keep for 2-3 months in the refrigerator. We freeze one jar and refrigerate the other.
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