From cultured cashew cream cheese, to baked almond feta, to vegan ricotta, I’ve showcased several dairy-free ‘cheeze’ options on my website before. However, the only thing that all of them have in common is the use of nuts for a creamy and rich texture. No longer! I created this hemp parmesan so that I could give my readers a nut-free vegan parmesan cheese option.
I haven’t always loved the nondairy cheese recipes I tried to make using sunflower seeds or the like. So you have my word that I’m sharing this hemp parmesan because I truly enjoy it. In addition to being raw and vegan, this recipe is nut-free, oil-free, paleo, and full of heart-healthy nutrients. It comes together with just three ingredients: hemp seeds, nutritional yeast (to add savory flavor), and sea salt. Hemp seeds have such a naturally buttery texture that hemp parmesan *almost* melts in your mouth the same way that non-vegan parmesan would, which is not something that can be said for cashew- or almond-based vegan parmesan recipes.
All you have to do is blitz the ingredients together in your blender or food process until powdery and you’re left with nut-free vegan parmesan that’s great on pizza, pasta, garlic knots, or anywhere else you’d normally sprinkle parmesan cheese for a pop of seasoning. Enjoy!
Vegan Hemp Parmesan (Nut-free)
- In a blender or food processor, combine all ingredients. Pulse the blender about 15-20 times, scraping down the sides if needed, just until the hemp seeds taken on a slightly powdery texture and are well-combined with the nutritional yeast.
- Leftovers keep for at least a week in an airtight container in the refrigerator.
Other “cheesy” recipes from my website: