Basil Pine Nut Crumble makes a super dairy-free replacement for Parmesan cheese. You can use it in salads of all kinds (greens and pastas) and it’s delicious sprinkled on top of dinners like Gluten-Free, Dairy-Free Mixed Vegetable Lasagna, and soups like Roasted Red Pepper & Tomato. Make a batch and keep it on-hand in the fridge for about 4 weeks.
Unbleached parchment paper
Buy everything organic if you can. Here’s why.
1 cup pine nuts
1/4 cup cashews
6 tbsp pure water
2 tsp extra virgin olive oil
1/2 tsp fine ground sea salt
2 tsp fresh lemon juice
2 tsp nutritional yeast
4 large basil leaves, chiffonade and loosely chopped (you can leave this out if you want a more neutral crumble flavor)
Let’s get started.
Preheat oven to 350°F.
Prepare your basil and set aside.
Place pine nuts and cashews on a parchment-lined cookie sheet and toast for 10 minutes.
Place all ingredients in the food processor and mix until a “cheesey” dough forms. Using spatula, press and spread the mixture flat onto a parchment-lined cookie sheet.
Bake at 350°F for 10 minutes. Remove from oven and allow to cool completely. Break off pieces of the crumble. Now these pieces make tasty crisps to pair with salads, so stop at this point if this is what you would like the crumble to be.
If you want more of a micro-crumble (like the main photo), place baked pieces in the food processor and pulse a few times until you reach the texture you’d like.
Store in an airtight container in the fridge for up to 4 weeks. Enjoy!
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