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Parmesan “Cheese” Crumble (nut pulp based)

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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 cupsalmond-pulp-parmasen1

Preparation:

  1. In a medium bowl add the almond pulp, nutritional yeast, onion and garlic powder and salt.  Mix together with your hands.
  2. Sprinkle the batter on the teflex sheet that comes with the dehydrator.
  3. Dehydrate at 115 degrees for 8-10 hours or until dry.
  4. Allow the crumbles to cool and then store in airtight containers on the counter top for 1-2 weeks.

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2 thoughts on “Parmesan “Cheese” Crumble (nut pulp based)

  1. narf7 says:

    As a penniless student hippy vegan who makes her own non-dairy kefir using homemade non-dairy milk I can’t afford to make almond milk on a regular basis so I found a “milk” that I can make easily, that is extremely good for me and that yields a lovely creamy white result. I use soaked sesame seeds to make my milk and as such end up with a whole lot of pulp. I freeze it as I HATE wasting things and have been trying to work out how to use it. I might give this most interesting recipe a go and see if the savouriness of the sesame pulp will compliment this. Worth a try. Thanks for the share, I really love your site and make sure never to miss a post :)

    • amie-sue says:

      Good morning penniless student hippy vegan! :) hehe I am so glad that you found some alternatives for milk that nourish your body and fit your pocket book. I have a feeling that they pulp you have on hand would work just fine. I have other crouton recipes on my site that might be good for it too. Thank you for sharing! Have a wonderful day, amie sue

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