Easy Caesar Salad with Pine Nut Parmesan Cheeze Recipe by Elaina Love Gourmet Organic Chef

Ingredients

2 cups pine nuts
2/3-1 cup coconut kefir or water
2 capsules of probiotics which contains bifido bacteria
1 tsp. Himalayan salt

Preparation

1. Blend in a blender until smooth.
2. Let the mixture culture overnight in a covered glass jar with the lid sealed tightly or until it is sour. Let it sit at about 80 degrees F. When the cheeze is sour, it will start to look spongy. You can taste it to make sure it is sour enough.
3. Then spread on a dehydrator tray flat and thin.
4. Dehydrate overnight or up to 12 hours until the cheeze is dry and crunchy.
5. Let cool and store in a glass container until ready for use.
6. Serve on salads or pasta.