“Aged” Pine Nut Cheese
|Prep time:||20 minutes|
|Cook time:||12 hours in dehydrator|
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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.
- 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.