Truffled Parmesan
By Chad Sarno (Crazy Sexy Kitchen)
Yield 3 cups

Ingredients:
- 2 cups raw pine nuts
- 2 tablespoons lemon juice
- 3 tablespoons truffle oil
- 1 1/2 tablespoons onion granules
- 2 1/2 tablespoons nutritional yeast
- 1/2 tablespoon sea salt, coarse flakes preferred
- Small amount of water to blend
Method:
- Set dehydrator at 110°F and lay out a dehydrator sheet.
- In a high-speed blender or food processor, blend nuts, lemon juice, truffle oil, onion granules, yeast, and salt. Add water slowly until mixture has a smooth, thick, cream cheese–like consistency.
- Scoop about 1⁄2 cup of mixture in center of sheet and spread evenly with a rubber spatula. (No need to be exact, since it’ll be dried and broken into pieces later. The thicker the cheese spread, the less it will crumble when served).
- Dehydrate for about 8 to 10 hours, or until almost fully dry. Flip onto a dehydrator screen with a new dehydrator sheet. Peel off the old sheet. Dehydrate for another 2 to 3 hours or until crisp.
- Once dried, break into pieces and store in a sealed container.
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