Vegan Parmesan Cheeze
/Welcome to my new favorite topping.
I had no idea this recipe was even going to happen until I made it for a [dairy-free] friend the other day and then 3 other friends, myself, and my husband all inhaled it.
Like, everyone was spooning it onto tortilla chips, sprinkling it on their already real-cheesed pizza, and using it as a salad topping.
Mind you, my husband previously despised nutritional yeast and was quite skeptical of this.
While the idea of vegan parmesan is anything but new, I felt I could improve upon the recipe I made years ago.
So why exactly are we calling this parmesan? Well, parmesan is quite nutty in flavor with a nice bite and saltiness to it. This topping has all of those same qualities and can be used in the same exact way you would use parmesan. You know, as a topping for pretty much anything. While it obviously does not taste exactly like real deal fresh parmesan cheese, it is about one million times better than the powdery parmesan you shake out of a can.
And!!! It’s pretty much chock full of omega-3’s, protein, fiber, and iron.
So after the first batch was inhaled, I realized I probably needed to make it again and actually write down the ingredient amounts.
And now it’s being eaten on e.v.e.r.y.t.h.i.n.g.
On stove-popped popcorn.
On roasted broccoli.
Or just straight into my face.
Vegan Parmesan Cheeze
gluten-free, vegan // yields 3 cups
- 1 1/3 cup raw walnut pieces
- 1 cup raw sesame seeds
- 1/2 cup raw hemp seeds
- 1/2 cup nutritional yeast
- 1-3 teaspoons large grain sea salt, less if using fine grain
Preheat oven to 300* F and spread the sesame seeds evenly on a rimmed baking sheet and the walnuts on another. Lightly roast the walnuts for 10 minutes stirring once halfway through. Roast the sesame seeds for 12-16 minutes, until light golden brown, stirring 2-3 times. Remove and place in a bowl in the fridge or freezer until fully cooled.
Place all ingredients [starting with 1 teaspoon salt] in your large food processor [11 cup capacity works well] and turn on for about 8-10 seconds. Scrape the bowl and process for another 5 seconds or so. Taste and pulse in more salt to your liking.
Store in a sealed container in the fridge for about 1 month [possibly longer]. Sprinkle on vegetables, salads, pizza, popcorn, pasta, etc. Shake before using.
notes: If you use a mini food processor I would process this in 3 batches. Avoid over-processing or the ingredients will heat, causing moisture, and will start to clump together. If you don’t have hemp seeds substitute 1/4 cup sunflower seeds and 1/4 cup almonds, or 1/2 cup pine nuts. I used 2 1/2 teaspoons of Celtic Light Grey sea salt. Do not roast the hemp seeds and always keep your hemp seeds stored in the fridge or freezer in an airtight container.
No matter what your eating style is you need this little topping in your life. Game changer.
Ashley
