RAW Parmesan Cheese

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This is a RAW recipe for Parmesan Cheese. I like to use this on RAW Spaghetti, RAW Veggie Pizza, and any dish where Parmesan is appropriate.


  • 1/2 Cup Macadamia Nuts (Soaked for 2 Hours to soften)
  • 1/4 Cup Pine Nuts (Soaked for 2 Hours to soften)
  • 2 Teaspoons Lemon Juice
  • 2 Teaspoons nutritional yeast (I like to use more like 2 Tablespoons, as I love the cheesy flavor of NY)
  • 1/2 Teaspoon Sea Salt (I like Himalayan Pink Salt the best)
  • 2 Tablespoon filtered or fresh spring water


  1. Add everything to a food processor until smooth. Scrape down the sides as needed. If you don't want to dirty up the food processor, use your smaller ninja.
  2. Spread thin on a nonstick sheet, place on mesh dehydrator tray and dry at 110-115°F for 6-8 hours.
  3. When done, peel off and store in a container until your ready to use.
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