Day 24a: I can’t stop snacking on this. It is very rich, though, so I only pick at a little at a time. I made more pasta just so I could put this on the top. I halved the ingredients and it was plenty. I’ll put the full recipe below.
2 cups raw pine nuts
2 Tbs lemon juice
3 Tbs truffle oil
1 1/2 Tbs onion granules (I made my own in my dehydrator)
2 1/2 Tbs nutritional yeast
1/2 Tsb sea salt
Small amount of water to blend
In a high-powered blender (I use a Vitamix) or a food processor, blend nuts, lemon juice, truffle oil, onion granules, nutritional yeast and salt. (I ground the nuts up first and then added everything else).
Slowly add water until you get a thick, creamy consistency. Don’t do what I did first time, and dump a bunch of water in!
Scoop out onto your dehydrator try covered in a paraflex sheet. (If you are baking in the oven, I guess spread thinly onto a baking sheet – post below what you do, oven-wise, for everyone, as I have no idea). Spread out thinly and evenly.
Once dried, break into pieces and store in a sealed container.