Ah, yes. My love for homemade sauces, condiments, and toppings continues.
Today’s recipe is a crumble reminiscent of the beloved and unmatched parmesan. I say reminiscent intentionally — let’s not get it twisted, this isn’t cheese. But, if you miss the nutty tones of sweet, sweet parmesan, this one’s for you.
The featured image on this article might seem like an odd pair. Cheese crumble on.. avocado toast? Listen. When I say you can put this on anything, trust me.
P.s. you’ll need a blender for this one.
VEGAN PARMESAN CRUMBLE
- 1 cup raw cashews
- 2 tablespoons nooch (nutritional yeast)
- 1/2 teaspoon salt
- Add all three ingredients to a blender and blend! NOTE: Be sure not to overprocess. If anything, blend until the cashews break up enough, open and mix around, then pulse until your desired consistency.
- THAT’S IT. Enjoy!
To make the avocado toast:
– Silver Hills Hemptation Bread, toasted (when I don’t have sourdough)
– vegan parm crumble
– hemp seeds
– red pepper flakes
– ground black pepper
& of course avocado!