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I created this recipe because I needed to hear a crunchy sound when eating my salad. Like when you have croutons on your salad. Do you ever miss mouth-sensations? Often times my cravings are not for particular foods but instead for mouth-textures.
To be honest, I wasn’t quite sure what to title this recipe. It’s crumbly with a cheesy flavor… its about as simple as that.
This recipe is built upon the foundation of almond pulp, which is the by-product of making almond milk. I have another recipe on the site where you can use whole almonds as the base, but I wanted to see what I could do with almond pulp. So, this is another version.
If you are new to nutritional yeast, it is added for the cheesy flavor, as well as for the health benefits. It’s a great source for Vitamin B for starters. If interested, please read more about it (here).
The end result… light, airy, crunchy and savory. Frankly, I found it very difficult to not just eat the whole dehydrated tray after bringing it out of the dehydrator. It tastes wonderful just as a snack or as a topper on salad. I hope you enjoy this simple recipe. Blessings, amie sue
Yields 4 cups