This is a raw staple. I’ve seen recipes for this in quite a few books. The basic jist is to make a nut butter from a creamy nut — like pine nut, cashew, or macadamia –, add some seasoning, and/or culture the batter, spread it thinly on a teflex sheet and dehydrate until crispy. Break the resulting cheeze into shards or crumble.
My version is a combination of Cherie Soria’s Pine nut parmesan and Renee Loux Underkoffler’s parmesan.
Pine nut parmesan
1.5 cups pine nuts
1/4 tsp probiotic powder (optional)
1 teaspoon minced garlic
2 tablespoons nutritional yeast
1 teaspoon good quality salt
Blend all ingredients in food processor until smooth and creamy. If using a probiotic powder you can leave the batter out (be sure it’s covered) to let it culture for a few hours. Spread thinly onto teflex sheets and dehydrate until crispy. Break apart or crumble. Stored in glass jars in the refrigerator parmesan will keep for 3 months.
Sprinkle on soups, salads, pasta, pizza — wherever you would use dairy parmesan.
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