- Prep time:
- 20 minutes
- Cook time:
- 12 hours in dehydrator
- 1 cup
1 out of 5
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.
- 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
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.