Recipes
Better Than Parmesan Cheese
Submitted By: Rhonda Malkmus
Put it on soups, salads, pizza, or anywhere else you would use traditional parmesan cheese!
Ingredients
- 1½ cups of raw macadamia nuts, soaked overnight and drained
- 1½ cups of pine nuts, soaked 4 hours and drained
- 1¾ cups distilled water
- Juice from one lemon and lime
- 1 probiotic capsule (contents only)
- ¾ tsp Celtic Sea Salt
Directions
- Place all ingredients in Vitamix or other powerful blender and blend until smooth and creamy.
- Pour into bowl, cover with a towel and leave at room temperature to allow fermentation to begin (about 4 hours).
- Spread “cheese” on teflex sheets in a very thin coat and dehydrate about 5 hours.
- Place a second dehydrator tray with a screen over the cheese and flip the “cheese.”
- Gently peel the “cheese” from the teflex sheets using a dough scraper.
- Return to the dehydrator for another hour or until completely dry.
- Crumble the cheese and place in a container.
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