Parmesan “Cheese” Crumble (nut pulp based, raw, vegan, GF)
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This recipe is built upon the foundation of almond pulp. 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. The end result… light, airy, crunchy and savory. Perfect to top any salad with.
Ingredients: yields 4 cups
- In a medium bowl add the almond pulp, nutritional yeast, onion and garlic powder and salt. Mix together with your hands.
- Sprinkle the batter on the teflex sheet that comes with the dehydrator.
- Dehydrate at 115 degrees for 8-10 hours or until dry.
- Allow the crumbles to cool and then store in airtight containers on the counter top for 1-2 weeks.