1 Cup Brazil Nuts
1/2 Cup Pine Nuts
1/2 Cup Sauerkraut Juice
2 Tablespoons Miso
1/4 Nutritional Yeast
1 Teaspoon Sea Salt
1. Soak the Brazil nuts in water for at least 4 hours. Drain.
2. Place all of the ingredients in a high speed blender. Puree at the highest setting until the mixture is smooth, about 1 - 2 minutes. Put in a covered container and set aside at room temperature for 2 to 3 days, until the flavors are nice and sharp and have deepened.
|Ready to bake|
3. Preheat the oven to 250 F. Line 2 baking sheets with parchment paper. Using a spatula or dough flat edge, spread the mixture almost paper thin on the pans.
4. Bake for 30 minutes until dry and golden brown. Let it cool,then break into shards. Store in the refrigerator. This is not a melty cheese like fresh Parmesan, but it is good to toss on a salad or with pasta.
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