Plant-Based Parmesan Crumble

This recipe is surprisingly simple to make and great to have on hand for whenever the occasion arises. It stores and keeps well in the fridge for several weeks but beware as you may just eat spoonfuls of it before it ends up in a storage container. Sprinkle over your pasta or pizza, fold into your pesto, or use in our plant-based caesar dressing (see recipe).


150g raw or roasted unsalted cashews
15g nutritional yeast
10g miso
2g garlic powder
4g salt (or to taste) - it’s pretty savory as is without the salt but you can add a little to amp up the flavor if you prefer


Combine all ingredients in a food processor or blender and pulse lightly until you have a crumbly texture. Do not pulse for too long or the cashews will start releasing its oils and turn into a paste/butter. Pulse long enough to break into small pieces. Taste and add more salt if necessary. Store in airtight container in the fridge and will keep for a few weeks.