Pine Nut Parmesan Cheese

Another wonderful fermented living food and non-dairy cheese.

Pine Nut Parmesan Recipe

Equipment Needed: high-speed blender (Vitamix)

Yield: 1 cup

Ingredients:

• 3/4 cup pine nuts

• 1/4 cup filtered water – add more water if needed

• 1/2 teaspoon Liyfbiotic probiotic powder

• 1/2 teaspoon Himalayan salt

Preparation Steps:

1. Place pine nuts, water, and probiotic powder in a high-speed blender, and blend adding more water if necessary to achieve a smooth, creamy texture.

2. Add salt, and blend briefly to mix.

3. Spread the pine nut mixture thinly onto a dehydrator tray lined with a teflex sheet and allow the mixture to ferment for 4 hours at room temperature.

4. Dehydrate at 105 degrees for about 24 hours, until completely dry.

5. Crush the Parmesan by hand.

Storage: store in sealed glass container or glass jar in the refrigerator. Parmesan cheese will keep for 3 months.

Where to purchase Liybiotic Probiotic powder

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David Cooley
Certified Health Consultant

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