Raw Italian Parmesan Cheese Crisps           

Raw Italian Parmesan Cheese Crisps           


This recipe is one of my favorites because it reminds me of cheezit. Its definitely not one I make often because pine nuts are ridiculously priced. But when I do its in there like skin wear.  



2 cups pine nuts

2 cups blanched almonds or 2 cups raw almonds, soaked and drained 

1 cup sundried tomato water

3/4 cup marinara sauce

1 Roma tomato

3 garlic cloves

2 teaspoons sea salt               

1 cup finely chopped basil


Blend all the ingredients in a Vitamix®, except for the basil. The consistency should be smooth and creamy.

Pour the cheese mixture into a mixing bowl and fold in the finely chopped basil leaves. Line 2 dehydrator trays with parchment paper, divide the mixture and spread evenly .

Dehydrate at 110° for 12 hours, flip and gently pull off the parchment paper.

Continue to dehydrate for another 12 hours or until the cheese is dried to your liking.               
Break the cheese into desired pieces— or cut into squares, triangles.

Place in an airtight container will last for 7-10 days.

If the cheese gets soft, place in the dehydrator to make crisp again.           

Excellent garnish for salads, flax crackers or just enjoy!

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