Macadamia Parmesan Crumbles
 
Prep time
Cook time
Total time
 
A dehydrated blend of macadamia nuts, lemon, garlic, miso, etc. creates the perfect dairy-free, savory crumbles for salads, pasta, and more!
Author:
Recipe type: Condiment
Serves: 7-8
Ingredients
  • 1½ cups dry roasted macadamia nuts, soaked at least 30 mins in warm water, drained & rinsed
  • 3 Tablespoons lemon juice
  • 1 Tablespoon white miso paste
  • 2 Tablespoons nutritional yeast (I prefer unfortified)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Black pepper to taste
  • 2+ Tablespoons water
Instructions
  1. Preheat oven to 200 degrees F and line a large baking sheet with parchment.
  2. Pulse all ingredients in a food processor, adding water 1 teaspoon at a time until a uniform, ricotta-like texture is achieved. It will not be perfectly smooth. Taste and add more miso or lemon juice if needed.
  3. Roughly spread the contents of the food processor onto one half of the parchment, leaving peaks (see photo in blog post).
  4. Bake 35 mins, then lift the end of the parchment with the parmesan and quickly fold it over the empty side to flip the contents over. Don't worry if it's not perfect! Take a table knife or edge of a spoon to cut the large clumps into smaller ones so they dry out faster. Return to the oven to bake 30 more mins, stir/chop more, then bake 30 more mins.
  5. Taste a clump of parmesan and decide whether it needs to dehydrate more (depends on how much water you added when blending). It should be dry on the outside and fairly soft in the center. The crumbles will firm up in the fridge. If it doesn't need to dehydrate more, allow to cool completely on the pan before transferring to a jar to be placed in the fridge.
  6. Use crumbles to top salads, avocado toast, tomatoes, pasta, etc.
Notes
Since the parmesan is dehydrated, it lasts in the fridge about 2 weeks. It's definitely better the first week though!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2022/04/28/macadamia-parmesan-crumbles/