I think I've mentioned this before, but I LOVE CHEESE! I don't get it
from the dairy cabinet these days as I've found ways to fill that void with so
many raw vegan alternatives. One of them is ‘parmesan’. This stuff lasts for
months (if you don't put it on every single thing you make!) and really adds
that delicious salty, cheesy tang to any dish. I use it on salads, pizza, and
definitely raw pasta dishes!
2 Cups Of Pine Nuts
½ Cup Water
1tsp Olive Oil
1 Tablespoon Sea Salt
2 Tablespoons Lemon Juice
2 Tablespoons Nutritional Yeast/Savoury 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, lasts months!
What is Nutritional Yeast anyway?
Nutritional yeast is made from a
single-celled organism, Saccharomyces cerevisiae, grown on
molasses and then harvested, washed, and dried with heat to kill or
“deactivate” it. So no it's not raw but it's vegan and a good source of
b vitamins including that elusive b12 that everyone worries about vegans
not getting enough of! It adds a great cheesy flavour to many dishes, I
use it in a number of sauces. YUMMO!
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