I am undoubtedly having a love affair with this cheese. It’s so easy to make and I adjust the texture based on what I am using it for. When using as a filler for lasagna, I keep it a little textured, yet still spreadable, for wraps, I like it really chunky, and for my chile rellenos, I thin it out a touch.
Also, depending on my mood or meal de jour, I may add sundried tomatoes, chipotle powder, or even cilantro and lime to play with the flavor profile.
Ingredients:
1 cup raw pine nuts
3 cups filtered water, plus 1/2 cup
1 Tb. lemon juice
1 Tb. nutritional yeast
1/2 tsp. fine sea salt
1 garlic clove
Preparation:
1. Soak pine nuts for 2 hours in 3 cups filtered water.
2. Drain off soaking liquid and rinse pine nuts thoroughly.
3. Transfer to a food processor. Add lemon juice, nutritional yeast, sea salt, garlic, and 1/4 cup water and pulse until combined. Add more or less water until you achieve desired texture.
4. Use in vegan lasagna, dollop on top of pizza, or enjoy in a raw wrap.
