'Parmesan Cheese'

I LOVE sharp, tasty cheese! it was one of my weaknesses as I transitioned away from dairy products...until I delved into the world of raw, vegan 'cheese'. Oh My word, I have never looked back! This 'Parmesan' is to die for, I put it on many dishes including Pasta Marinara and Zucchini Fritters. Enjoy! 
2 cups of pine nuts
½ cup water
1tsp olive oil
1 tablespoon sea salt
2 tablespoons lemon juice
2 tablespoons nutritional yeast
Process all ingredients in a food processor. spread across a dehydrator sheet or baking paper in a thin layer (around 2-3mm). dehydrate till firm—about 12 hours. turn over onto another tray or fresh baking paper and dehydrate a further 24 hours. Remove, cool and break into shards. store in an airtight container in the fridge. This stuff lasts forever and is a great additional any salad, pizza, you name it!


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