Pine nuts are small seeds that come from the pine tree and have a sweet and nutty taste and are full of protein and healthy fats. We often use pine nuts as an ingredient in cooking, especially in Mediterranean, Middle Eastern, and Asian cuisines. You can snack on pine nuts by themselves or add them to salads, pasta dishes, or pesto to give them a delicious flavor and texture.

Plant-based pine nut ‘Parmesan’

Recipe by Samantha Gowing

• Total Time24 hours 10 minutes
• YieldMakes 2 cups 1x
• DietVegan

This plant-based pine nut ‘Parmesan’ is a simple, nutrient-dense alternative to traditional cheese, delivering rich savoury flavour without dairy.

Made with toasted pine nuts, nutritional yeast and a handful of pantry staples, it’s naturally gluten-free, vegan and ready in minutes.

Sprinkle it over roasted vegetables, pasta, soups or salads to add a delicious umami boost while supporting a plant-forward, anti-inflammatory way of eating.

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Ingredients

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3/4 cup water

1 1/2 cups raw pine nuts

3/4 teaspoon sea salt

1/4 teaspoon probiotic powder (2 capsules)

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Instructions

1. Place the water, pine nuts, and salt in a high-speed blender and process until smooth.
2. Add the probiotic powder and blend briefly to mix.
3. Spread the pine nut mixture thinly onto Teflex-lined dehydrator trays.
4. Set the dehydrator to 105F / 40C and dehydrate until completely dry, about 24 hours.
5. Snap into wafers for a very tasty snack or garnish or crush the Plant-based Pine Nut Parmesan by hand and store in a tightly covered container in the refrigerator.
6. It will keep for up to 2 weeks.

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• Prep Time: 10 minutes
• Cook Time: 24 hours
• Category: Plant-based

https://www.chefsamgowing.com /what-is-the-pineal-gland-for/