4.47 25 Published Nov 02, 2016, Updated Apr 04, 2022 Maria and I came up with this recipe on a whim one day while making this lemony rice salad. We wanted to make some sort of cheesy topping for the salad so we used this recipe from Minimalist Baker as a guide and came up with a nut-free vegan parmesan cheese with hemp seeds as the base. We ultimately decided to keep things simple and use plain hemp seeds as a topping for the salad, but I’m so glad we experimented because the vegan parmesan is so good! Even Isaac, who is a diary-loving cheese man likes this vegan parm. He was skeptical at first, but now he’s a convert. We’ve been sprinkling this little mixture on just about everything — pasta, spaghetti squash, steamed veggies, salads, popcorn and more. The options are pretty much endless — almost everything tastes better topped with this cheesy, salty vegan parm. And added bonus, each tablespoon has 6 grams of protein!! This recipe is super simple. Just pulse everything in your food processor or blender for less than a minute to combine or simply stir everything together in a small bowl. Each batch makes over a cup (and a little goes a long way) so just store the mixture in your fridge and use it over a few weeks. PS – I just realized I’m giving you all two hemp recipes this week, but I’m totally okay with it because hemp seeds are where it’s at. Plus, I have a recipe coming soon that uses this vegan parmesan cheese so it had to be shared ASAP. Get excited because the upcoming recipe is a good one!
