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. Try it in recipes like Beet Capellini with Arugula-Basil Emulsion.

Preparation

Soak pine nuts in filtered water for 1 hour covered, then drain.

Blend soaked and drained pine nuts in a blender or food processor. Add rejuvelac, lemon juice, yeast and salt, and process until smooth. Place in a bowl and let rest covered at room temperature for 12 hours or overnight.

After cheese mixture has “aged,” use an offset spatula to spread a thin layer onto a nonstick sheet for the dehydrator tray. Dry for 12-14 hours at 105°F.  When the cheese is done, it will break apart easily like a thin cracker.