Recipe Archive
"Aged" Pine Nut Cheese
| Yield: | 1 cup |
|---|---|
| Prep time: | 20 minutes |
| Cook time: | 12 hours in dehydrator |
| Difficulty: | ![$recipe[8] hats](/img/1-hats.png) |
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| Nugget Signature Recipe | |
This cheese substitute has a tangy, salty flavor and can be used in place of aged hard cheeses like Parmesan, Grana Padana, or Pecorino Romano.
Ingredients
- 1 cup pine nuts, covered and soaked in filtered water for 1 hour, then drained
- ½ cup plus 1 teaspoon Rejuvelac
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- ½ teaspoon Himalayan rock salt
Preparation
After the pine nuts have soaked, drain them and put them in a blender or food processor. Add the Rejuvelac, lemon juice, yeast, and salt, and process until smooth. Place in a bowl, covered at room temperature, for 12 hours or overnight.
After cheese mixture has "aged", with an offset spatula spread a thin layer onto your non-stick sheet for the dehydrator tray and dry for 12–14 hours at 105°F. When the cheese is done, it will break apart easily like a thin cracker.
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