- Hide menu

Parmesan “Cheese” Crumble -nut pulp based-

LoadingFavoriteAdd to favorites

Parmesan "Cheese” Crumble -nut pulp based- served in a wooden bowl

 raw / vegan / gluten-free

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… it’s 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 the 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 of 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 a salad. I hope you enjoy this simple recipe. Blessings, amie sue


Yields 4 cups


  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 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 2-6 hours or until dry.
  4. Allow the crumbles to cool and then store in airtight containers on the countertop for 1-2 weeks.

Culinary Explanations:

Wet almond pulp ready for the dehydrator.

Wet almond pulp ready for the dehydrator.

Parmesan "Cheese” Crumble -nut pulp based- sprinkled over a salad

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

Leave a Reply

Your email address will not be published. Required fields are marked *