True story: I grew up with a tiny Silician grandmother (“Oma” who loved to feed me lots and lots of yummy food. My favorite forever and always was her pasta with homemade sauce with a sprinkle of parmesan cheese on top. The lady also made the most amazing salads. No other food has ever tasted as good.
The woman had a gift: she could make the simplest ingredients taste phenomenal. No recipes, just all by look and feel. Bless her genius culinary skills.
Oma always had Kraft parmesan out on the table. Yup, the totally American, shelf-stable stuff in a blue shaker jar. According to my mom, it was the ‘only game in town’ for a long time before importing foods became more mainstream and better options were available. Regardless, Kraft parm will always remind me of her.
I was never big on melted cheese, but I always did love me some parm on top of pasta or salad. Since going dairy-free, I’ve ventured into the world of making my own parm.
For a very long time, I’ve pulsed up walnuts or cashews and added nutritional yeast as the base for parm. While this works well, I recently brought a bag of hemp seeds and thought the shape, size, and nutty flavor would work perfectly for vegan parm. Turns out, I was right.
Hemp seeds/hearts have recently entered my life and I can’t get enough. And they’re one of those hype foods that’s actually quite good for you. 3 Tablespoons packs 10 grams of protein, 20% DV iron, and 3 grams of fiber.
On top of that, they are rich in omega-6 fatty acids and contain a decent amount of omega-3s, as well. If you are plant-based or don’t eat a lot of fish, making friend with omega fatty-acid-rich foods is a wise idea for optimal brain health and neurological function.
Wow so that was a fun 5 seconds of my academic voice coming out there^.
Paired with nutritional yeast, which is rich in many B vitamins including the difficult-for-vegans-to-consume B12, protein, and other important trace nutrients, you’ve got a plant-based nourishment slam dunk. Also, importantly, it tastes good!
Anyways, behold the easiest vegan Parmesan you’ll ever make. It’s also nut-free for those with allergies. It’s delicious on salads, pasta, Mexican dishes, or in any recipe you’d use traditional parm.
I hope you make this vegan parmesan and I hope you like it! Champagne wishes and vegan parmesan dreams!
Vegan Hemp Parmesan
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: about 1/2 cup vegan parmesan
- 1/4 cup hemp seeds or hemp hearts
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- Combine ingredients in a bowl. Toss.
- Serve on pasta, salads, roasted vegetables, or wherever you would use dairy parmesan. Store in an airtight container for up to 2 weeks in the refrigerator.