Friday, September 30, 2016

Raw Nut-based Parmesan Cheese

We have combined several recipes for this Pinenut based Parmesan Cheese recipe. This has more flavor than the others we have tried.

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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