Recipe Archive

“Aged” Pine Nut Cheese

Yield: 1 cup
Prep time: 20 minutes
Cook time: 12 hours in dehydrator
Difficulty: $recipe[8] hats
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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.



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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